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Name this cut:
Rondelle
Name this cut:
Julienne
Name this cut:
Mince
Name this cut:
Dice
Name this cut:
Diagonal
To cut food into thin strips
 
Julienne
 
Rondelle
 
Dice
 
Diagonal
To cut food on a bias
 
Diagonal
 
Rondelle
 
Mince
 
Julienne
To cut food into circles
 
Rondelle
 
Dice
 
Diagonal
 
Mince
To cut food as small as possible
 
Mince
 
Diagonal
 
Rondelle
 
Dice
To cut food into cubes or squares
 
Dice
 
Julienne
 
Rondelle
 
Mince
To secure a large roast while cutting a _______ is used
 
Chefs Fork
 
Cleaver
 
Boning Knife
To cut a large loaf of soft bread a ______ knife is used
 
Serrated
 
Santoku
 
Cleaver
To cut the fresh meat from the side of a fish a ______ knife is used.
 
Fillet
 
Boning
 
Paring
To cut the meat away from bone in a roast a _____ knife is used
 
Boning
 
Steak
 
Butcher
If a can lid does not become open all the way from the can opener a knife can be used to assist
 
False
 
True
To dice a potato a ______ knife is used
 
Chefs
 
Butcher
 
Tournee
To peel an apple a ______knife is used
 
Paring
 
Boning
 
Chefs
To slice a tomato a _______ knife is used
 
Serrated
 
Paring
 
Santoku
The best cut for garlic is the
 
Mince
 
Large Dice
 
Rondelle
 
Chiffonade
Metal part that extends off the blade and continues through the handle
 
Tang
 
Slide
 
Rivet
Knife used to "carve" fruits or vegetables or sometimes peel the outer layer
 
Tournee
 
Fruit
 
Carver
Knife with "saw" like teeth used to cut bread or tomatoes
 
Serrated / Slicer
 
Saw / Sharp
 
Tooth / Snagged
The purpose of a Rivet is to
 
Hold the Handle and Tang together
 
Sharpen the blade
 
So you don't cut yourself
The 3 small dots on each handle are known as
 
Rivets
 
Dots
 
Screws
 
Bolts
Used for chopping , dicing, and mincing, standing for 3 virtues
 
Santoku
 
Utility
 
Triple Blade
 
Scissors
Used to peel off the outer layer of fruits and or vegetables
 
Paring Knife
 
Grater
 
Utility Knife
 
Slicer Knife
All purpose knife, most important, can be used for peeling, trimming, chopping, slicing
 
Chefs Knife
 
Utility Knife
 
Paring Knife
 
Butcher Knife
Used to lift or hold large piece of meat while cooking, cutting, or preparing
 
Chefs Fork
 
Cutlery
 
Rivet
 
Tang
Used to remove bones from meat, fish, and poultry
 
Boning knife
 
Chefs knife
 
Utility Knife
 
Paring knife
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