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Knives & Cutting Terms

Know your stuff!
by

LIZ MOEHR

on 9 September 2012

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Transcript of Knives & Cutting Terms

Know Your Knives Paring Knife Used for peeling foods, such as fruit Carving Knife Used to slice thin cuts of meat Also used to make garnishes Butcher's knife used to cut/trim meats and other foods Santoku Knife Great for working with veggies Bread Knife great for slicing bread Fillet Knife used to separate the skin and bones from fish Chef Knife minces, slices, chops, & cuts Cutting Terms: CHOP: To cut food into smaller pieces, usually with large knife and cutting board. One hand holds knife tip on the board; the other moves blade up and down, cutting through the food. CUBE: To cut a solid into little cubes from about 1/2 inch to an inch.

DICE: To cube but to make the cubes smaller - less than 1/2 inch. Use a cutting board and a very sharp knife, or a special cubing gadget.
FLAKE: To break or pull apart a food, like chicken or fish, that divides naturally. All you do is follow these divisions, pulling at them gently with one or two forks. Or flake with your fingers.
GRATE: To tear off coarse-to-fine particles of food with a hand grater or mechanical device GRIND: To put food through a food processor. JULIENNE: To cut potatoes or vegetables into match-like sticks.

MINCE: To cut food in pieces, but finer than chopped. Mincing takes the same steps: Use cutting board and sharp knife, chopping knife and wooden bowl, or scissors - just do it longer. SHRED: To cut or tear in long, narrow pieces. The fineness varies - recipes often say that foods should be 'finely" or "coarsely " shredded. Use a hand or mechanical shredder; or cut crisp vegetables, like cabbage, to shreds with a sharp knife SLIVER: To cut or splinter into long, thin strips, with a sharp knife on a cutting board OBJECTIVE: Students will analyze the different types of knives and what they are best used for.
Students will review and practice different cutting terms/techniques in order to complete food labs successfully
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