| A | B |
|---|
| Identify the use of a boning knife | A 6-inch knife with a thin, flexible blade used to separate raw meat from the bone |
| Identify the use of a cleaver | A heavy, rectangular knife used to chop a variety of foods and cut through bones |
| Identify the use of a paring knife | A small knife with a sharp blade, 2 to 4 inches long, used to trim and pare vegetables and fruits |
| Identify the use of a serrated slicer | A knife with a long, thin, serrated blade, used to cut breads and cakes |
| Identify the use of a utility knife | An all-purpose knife with a 6- to 8-inch blade, used to cut fruits, vegetables, and some meats |
| Identify the use of a butcher knife | Also known as a scimitar, cooks use the butcher knife to to fabricate raw meat. It is available with 6- to 14-inch blades |
| Identify the use of a butter knife | Use this small knife with a blunt-edge blade to spread butter, peanutbutter, and cream cheese on bread or dinner rolls |
| Identify the use of a chef's (French) knife | This is an all-purpose knife for chopping, slicing, and mincing all types of foods. Its blade is normally 8 to 14 inches long and tapers to a point at the tip |
| Identify the use of a cheese knife | Cooks use this thinly shaped utensil to cut through hard or soft-textured cheese |
| Identify the use of a clam knife | Use this short, blunt-point knife to shuck, or open, clams. Unlike the oyster knife, it has a very sharp edge. |
| Identify the use of a deli knife | Use the deli knife for thick sandwiches. The blade is serrated which allows the knife to easily release. The most common deli knife is 8 inches |
| Identify the use of a fillet knife | A fillet knife is a thin, flexible blade for cutting fish fillets. It is a short knife, about 6 inches long |
| Identify the use of a lettuce knife | This is a plastic serrated knife designed to cut lettuce without causing the edges of the lettuce to turn brown |
| Identify the use of an oyster knife | An oyster knife is short, stubby knife with a pointed tip for shucking oysters |
| Identify the use of a santoku | A santoku is a general-purpose kitchen knife with 5- to 7- inch blade length. The santoku knife is designed for a comfortable, well-balanced grip, while allowing for full blade use |
| Identify the use of a scimitar | A scimitar, also known as a butcher knife, is a long, curved vlde; use it for cutting through large cuts of meat |
| Identify the use of a slicer | Cooks use this knife for slicing cooked meats; its blade can be as long as 14 inches |
| Identify the use of a steak knife | Use this curved knife for cutting beef steaks from the loin |
| Identify the use of a tourné | Similar to a paring knife, this knife has a curved blade for cutting the curved surfaces of vegetables |
| Identify the use of a vegetable peeler | This is not technically a knife, but it has sharp edges for peeling potatoes, carrots, and other vegetables |
