'Butcher knife' presentation slideshows

Knives

Knives . Parts of a Knife. A. Point B. Tip C. Blade D. Back. Parts of a Knife. E. Cutting Edge F. Bolster or Shank-spot where the blade and the handle come together. Prevents food particles from entering the space between the tang and the handle. G. Heel. Parts of the Knife.

986 views • 43 slides

512 views • 27 slides

A simple but most effective tool to reach young people

A simple but most effective tool to reach young people. Brigitte Pagana-Hammer Szeged , 20 . -22.09. 2006. CISCI What is CISCI? The Work with CISCI in the Class-room. Available: January 2007. What is CISCI?. CISCI- c onsortium

345 views • 24 slides

187 views • 18 slides

Knife Skills

Knife Skills. Ms. Perez. Bell ringer . Why would the knife that you use matter?. Parts of the CHEF KNIFE. French/chef knife . Used for chopping , mincing, dicing , and some slicing , especially vegetables . Function: General knife that can be used on produce and meats

698 views • 17 slides

URBAN LEGENDS

URBAN LEGENDS. 1. Strong, basic story-appeal 2. Usually passed on by word of mouth (friend of a friend) 3. Foundation in actual belief 3. May offer a moral lesson or message. Are these stories true or false?. Mr. Rogers was a Navy SEAL .

441 views • 13 slides