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  • KNIVES

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    Sheryl Borromeo
    9 views18 pages
    The document describes different types of knives used in food preparation including a butcher knife for cutting meat, a French knife for chopping and dicing, a roast beef slicer for slicing thick cuts of meat, a boning knife for removing meat from bones, a fruit and salad knife for preparing fruits and vegetables, a spatula for spreading items and measuring ingredients, a citrus knife for sectioning citrus fruits with a serrated edge, and a paring knife for coring and peeling fruits and vegetables with a short, concave blade.

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    The document describes different types of knives used in food preparation including a butcher knife for cutting meat, a French knife for chopping and dicing, a roast beef slicer for slicing thick cuts of meat, a boning knife for removing meat from bones, a fruit and salad knife for preparing fruits and vegetables, a spatula for spreading items and measuring ingredients, a citrus knife for sectioning citrus fruits with a serrated edge, and a paring knife for coring and peeling fruits and vegetables with a short, concave blade.

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    © All Rights Reserved
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    9 views18 pages

    KNIVES

    Uploaded by

    Sheryl Borromeo
    The document describes different types of knives used in food preparation including a butcher knife for cutting meat, a French knife for chopping and dicing, a roast beef slicer for slicing thick cuts of meat, a boning knife for removing meat from bones, a fruit and salad knife for preparing fruits and vegetables, a spatula for spreading items and measuring ingredients, a citrus knife for sectioning citrus fruits with a serrated edge, and a paring knife for coring and peeling fruits and vegetables with a short, concave blade.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 18

    KINDS OF

    KNIVES
    BUTCHER KNIFE
    BUTCHER KNIFE
    -used to section raw meat, poultry,
    and fish.
    -it is made of heavy blade with a
    saber or flat grind.
    FRENCH KNIFE
    FRENCH KNIFE

    -used to chop, dice, or mince


    food.
    ROAST BEEF SLICER
    ROAST BEEF SLICER

    -used to slice roasts, ham, and


    thick, solid cuts of meats.
    BONING KNIFE
    BONING KNIFE

    -used to fillet fish and remove


    raw meat from the bone.
    FRUIT AND SALAD KNIFE
    FRUIT AND SALAD KNIFE

    used to prepare salad greens,


    -

    vegetables, and fruits


    .
    SPATULA
    SPATULA

    -used to level off ingredients when


    measuring and to spread frostings and
    sandwich fillings
    .
    CITRUS KNIFE
    CITRUS KNIFE

    -used to section citrus fruits. The


    blade has a two-sided, serrated
    edge.
    PARING KNIFE
    PARING KNIFE
    -used to core, peel, and section fruits and
    vegetables.
    -blades are short, concave with hollow
    ground.

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