Precision Exam Study Guide| 135 Questions| Correct Answers| Verified

Chef knife - ANSWER larger sharp utensil is used for chopping or mincing boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside Proper way to clean knifes - ANSWER Clean knives with soapy water, rinse, sanitize, and dry thoroughly. Do not wash in the dishwasher. How to store knifes - ANSWER Put knife in knife kit/case in wall- or tabletop- mount racks. Sharpening a knife - ANSWER Sharpening knifes with a stone or honing knife with steel. Proper holding of knife - ANSWER Method 1: grip the handle with four fingers and hold the thumb firmly against the blade's spine. More power method. Method 2: grip the handle with all four fingers and hold thumb against the blade. More control method. Method 3: grip the handle with three fingers, resting the index finger flat against the blade on one side and holding the thumb on the opposite side. More control method 2. knifes - ANSWER To cut it should be held in one of the three methods of holding it. Should be cleaned in soapy water, rinsed, sanitized and dried. Then it should be put back in its holder. mandoline slicer - ANSWER a manually operated slicer made of stainless steel with adjustable slicing blades. To wash you use soapy water, rinse, sanitize and air dried. piping tools - ANSWER include piping bags, decorative tips, and presses Parisian Scoop - ANSWER Creates small balls. Can be cleaned with soapy water, rinsed, and sanitize.