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Unit 3 Vocab Review

Unit 3 Vocab Review. Knife Skills Vocabulary. RONDELLE. DISK SHAPED SLICE. BRUNOISE. 1/8 INCH THICH CUBES. WEIGHT. THE HEAVINESS OF A SUBSTANCE. UNIFROM. SAME SHAPE AND SIZE. BOLSTER. HELPS KEEP OUT FOOD PARTICLES FROM BETWEEN THE TANG AND THE HANDLE ON A KNIFE. DIAGONAL.

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Unit 3 Vocab Review

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  1. Unit 3 Vocab Review Knife Skills Vocabulary

  2. RONDELLE

  3. DISK SHAPED SLICE

  4. BRUNOISE

  5. 1/8 INCH THICH CUBES

  6. WEIGHT

  7. THE HEAVINESS OF A SUBSTANCE

  8. UNIFROM

  9. SAME SHAPE AND SIZE

  10. BOLSTER

  11. HELPS KEEP OUT FOOD PARTICLES FROM BETWEEN THE TANG AND THE HANDLE ON A KNIFE

  12. DIAGONAL

  13. CUT THAT RESULTS IN AN OVAL OR ELONGATED SLICE OF A CYLINDRICAL FRUIT OR VEGETABLE

  14. WHETSTONE

  15. A SHARPEING STONE MADE OF EITHER SILICON CARBIDE OR STONE

  16. VOLUME

  17. AMOUNT

  18. WITHSTAND

  19. TO HOLD UP TO

  20. SERRATED

  21. TOOTH LIKE SAW

  22. ROLL CUT

  23. CUTTING A CYLINDRICAL FRUIT OR VEGETABLE AS FOR A DIAGONAL CUT, ROLLING THE FRUIT OR VEGETABLE BY 180 DEGREES AND THEN DOING ANOTHER DIAGONAL CUT

  24. TRUEING

  25. USING A STEEL TO KEEP A BLADE STRAIGHT AND TO SMOOTH OUT IRREGULARITIES AFTER SHARPENING

  26. COOKWARE

  27. POTS, PANS AND BAKING DISHES

  28. GAUGE

  29. TYPE AND THICKNESS OF THE MATERIAL

  30. STAINLESS STEEL

  31. A HARD DURABLE METAL MADE OF CHROMIUM AND CARBON STEEL

  32. PARE

  33. TO TRIM OFF

  34. JULIENNE

  35. THICK MATCHSTICK SLICES

  36. SMALL WARES

  37. HAND TOOLS, POTS, AND PANS USED FOR COOKING

  38. HEAT TRANSFER

  39. MEASURE OF HOW EFFICIENTLY HEAT PASSES FROM ONE OBJECT TO ANOTHER

  40. TANG

  41. THE PART OF THE BLADE THAT CONTINUES INTO THE KNIFE’S HANDLE

  42. CHIFFONADE

  43. TO FINELY SLICE OR SHRED LEAFY VEGETABLES OR HERBS

  44. BATONNET

  45. MATCHSTICK SHAPED CUTS THAT ARE ¼ INCH THICK

  46. HAND TOOLS

  47. HANDHELD ITEMS USED TO COOK, SERVE AND PREPARE FOOD

  48. TRANSFER

  49. TO PASS TO FOOD

  50. RIVET

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