PRECISION EXAM STUDY GUIDE
Chef knife
larger sharp utensil is used for chopping or mincing
boning knife
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
a small knife used mainly for peeling fruits and vegetables.
serrated knife
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
Clean knives with soapy water, rinse, sanitize, and dry thoroughly. Do not wash in the
dishwasher.
How to store knifes
Put knife in knife kit/case in wall- or tabletop- mount racks.
Sharpening a knife
Sharpening knifes with a stone or honing knife with steel.
,Proper holding of knife
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
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
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
include piping bags, decorative tips, and presses
Parisian Scoop
Creates small balls. Can be cleaned with soapy water, rinsed, and sanitize.
, Convention oven
a cooking device that heats food by the circulation of hot air.
Conventional Oven
An electric or gas oven arranged either as decks or under a range top.
Commercial Dishwasher
Large dishwasher
Batonnet
1/4 x 1/4 x 2
Julienne cut
1/8 x 1/8 x 2
Brunoise
1/8 x 1/8 x 1/8
Chef knife
larger sharp utensil is used for chopping or mincing
boning knife
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
a small knife used mainly for peeling fruits and vegetables.
serrated knife
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
Clean knives with soapy water, rinse, sanitize, and dry thoroughly. Do not wash in the
dishwasher.
How to store knifes
Put knife in knife kit/case in wall- or tabletop- mount racks.
Sharpening a knife
Sharpening knifes with a stone or honing knife with steel.
,Proper holding of knife
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
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
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
include piping bags, decorative tips, and presses
Parisian Scoop
Creates small balls. Can be cleaned with soapy water, rinsed, and sanitize.
, Convention oven
a cooking device that heats food by the circulation of hot air.
Conventional Oven
An electric or gas oven arranged either as decks or under a range top.
Commercial Dishwasher
Large dishwasher
Batonnet
1/4 x 1/4 x 2
Julienne cut
1/8 x 1/8 x 2
Brunoise
1/8 x 1/8 x 1/8
