Knives & Cuts | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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Name this cut:

Mince

To secure a large roast while cutting a _______ is used

Boning Knife

Chefs Fork

Cleaver

Used to remove bones from meat, fish, and poultry

Boning knife

Utility Knife

Chefs knife

Paring knife

To cut a large loaf of soft bread a ______ knife is used

Cleaver

Santoku

Serrated

To cut food on a bias

Rondelle

Diagonal

Mince

Julienne

Used for chopping , dicing, and mincing, standing for 3 virtues

Utility

Scissors

Triple Blade

Santoku

Metal part that extends off the blade and continues through the handle

Slide

Tang

Rivet

To slice a tomato a _______ knife is used

Santoku

Serrated

Paring

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 cut the fresh meat from the side of a fish a ______ knife is used.

Fillet

Paring

Boning

To dice a potato a ______ knife is used

Tournee

Chefs

Butcher

Name this cut:

Dice

Name this cut:

Julienne

To peel an apple a ______knife is used

Chefs

Boning

Paring

To cut the meat away from bone in a roast a _____ knife is used

Boning

Steak

Butcher

To cut food into thin strips

Rondelle

Diagonal

Dice

Julienne

Knife with "saw" like teeth used to cut bread or tomatoes

Saw / Sharp

Tooth / Snagged

Serrated / Slicer

The 3 small dots on each handle are known as

Bolts

Rivets

Dots

Screws

All purpose knife, most important, can be used for peeling, trimming, chopping, slicing

Chefs Knife

Butcher Knife

Paring Knife

Utility Knife

Knife used to "carve" fruits or vegetables or sometimes peel the outer layer

Fruit

Tournee

Carver

To cut food into circles

Rondelle

Mince

Dice

Diagonal

Name this cut:

Diagonal

Used to peel off the outer layer of fruits and or vegetables

Utility Knife

Slicer Knife

Grater

Paring Knife

Name this cut:

Rondelle

The purpose of a Rivet is to

Hold the Handle and Tang together

So you don't cut yourself

Sharpen the blade

The best cut for garlic is the

Rondelle

Chiffonade

Large Dice

Mince

Used to lift or hold large piece of meat while cooking, cutting, or preparing

Chefs Fork

Cutlery

Tang

Rivet

To cut food as small as possible

Diagonal

Dice

Mince

Rondelle

To cut food into cubes or squares

Mince

Julienne

Dice

Rondelle