Term
|
Definition
| The part of the blade that continues into the knife's handle |
|
|
Term
|
Definition
| Metal pieces that fasten the blade to the knife's handle. |
|
|
Term
|
Definition
| A shank or collar in the spot where the b;ade and handle of a knife come together |
|
|
Term
|
Definition
| Knife blade that is toothed like a saw to slice coarse foods such as bread and cake without rearing them |
|
|
Term
|
Definition
| To finely slice or shred leafy vegetables or herbs |
|
|
Term
|
Definition
| Disk-shaped slices made from cylindrical fruits or vegetables such as cucumbers or carrots, also called round |
|
|
Term
|
Definition
| small pieces with 2 angled cuts size |
|
|
Term
|
Definition
| 1/8th in thick mathstick shaped cuts1 |
|
|
Term
|
Definition
| 1/4 in thick mathctick shaped cuts |
|
|
Term
|
Definition
| 1/8 in thich cubes from julienne slices |
|
|
Term
|
Definition
| a sharpening stone used to keep knives sharp |
|
|
Term
|
Definition
| The process of using steel to keep a knife blade straight and to smooth out irregularaties |
|
|
Term
|
Definition
| All purpose knife with a 8- 14 in thick blade that can be used for peeling, trimming, chopping, slicing, dicing |
|
|
Term
|
Definition
|
|
Term
|
Definition
| a small knife with thin angles 5-7 in thick used to remove bone from fish, poultry and meat |
|
|
Term
|
Definition
| used to peel skin off of vegetables used to tnin off outer layer |
|
|
