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TYPES OF KNIVES REVIEW

TYPES OF KNIVES REVIEW. UNIT 3 KNIFE SKILLS. CHEF’S KNIFE. Used for peeling, trimming, chopping, slicing and dicing. SLICER. Long thin blade that is ideal for cutting large foods such as meat and poultry. SERRATED SLICER.

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TYPES OF KNIVES REVIEW

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  1. TYPES OF KNIVES REVIEW UNIT 3 KNIFE SKILLS

  2. CHEF’S KNIFE • Used for peeling, trimming, chopping, slicing and dicing

  3. SLICER • Long thin blade that is ideal for cutting large foods such as meat and poultry

  4. SERRATED SLICER • The serrated slicer is used to cut coarse foods without crushing or tearing them • The serrated slicer is also used to cut tomatoes

  5. BONING • Used to remove bones from meat, fish, poultry and to trim fat from meat

  6. PARING • Knife is used to pare a thin outer layer or feel from fruits and vegetables

  7. TOURNEE • Used to trim potatoes and vegetables into shapes that look like footballs

  8. FILET • Mainly used to fillet fish

  9. BUTCHER • Used to cut meat, poultry and fish

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