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Knives & Parts

Knives & Parts. Obj. 4.01a Key Terms & Questions. Tang Rivets Bolster Blade Handle Serrated Chef’s/French. Boning Slicer Paring Utility Trueing Sharpening Grip. Key Terms. Key Questions. Draw & label the parts of a knife. List the task for each knife listed: Chef’s Paring

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Knives & Parts

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  1. Knives & Parts Obj. 4.01a Key Terms & Questions

  2. Tang Rivets Bolster Blade Handle Serrated Chef’s/French Boning Slicer Paring Utility Trueing Sharpening Grip Key Terms

  3. Key Questions • Draw & label the parts of a knife. • List the task for each knife listed: • Chef’s • Paring • Filet/Boning • Slicer • Utility • What are the guidelines for safety? • What are the guidelines for sanitation? • How do you properly store knives? • What are the procedures for sharpening a knife? • What are the procedures for truing a knife?

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