Obj. 4.01a Key Terms & Questions

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Presentation transcript:

Obj. 4.01a Key Terms & Questions Knives & Parts Obj. 4.01a Key Terms & Questions

Key Terms Tang Rivets Bolster Blade Handle Serrated Chef’s/French Boning Slicer Paring Utility Trueing Sharpening Grip

Key Questions Draw & label the parts of a knife. List the task for each knife listed: Chef’s Paring Filet/Boning Slicer Utility What are the guidelines for safety? What are the guidelines for sanitation? How do you properly store knives? What are the procedures for sharpening a knife? What are the procedures for truing a knife?