Paring knife - Every kitchen should have a paring knife.
A multipurpose knife used for small jobs such as topping and tailing vegetables, removing skins
from onions and preparing small fruits.
Turning knife – You won’t always find these in home kitchen but an essential if you are making
a unique style presentation.
A turning knife has a very small curved blade designed to ‘turn” vegetables into a barrel shape
for presentation purposes.
Filleting knife – a filleting knife has a medium-length blade that is narrow and flexible so it can bend
while running along the bone structure of fish, particularly flat fish.
Boning knife - A boning knife has a short to medium blade that is pointed at the end.
It should be strong and rigid, not flexible like a filleting knife. The point is designed to get close
to bones and cut away the meat.
General chef’s knife – This is my favourite knife. It is a multi-purpose knife.
It can be used on many different commodities such as vegetables, fruits, meat and poultry.
The knife can be used across a variety of cutting techniques, including chopping, dicing
shredding and slicing.
Palette knife – I don’t know why it is call a knife but this knife is not designed for cutting
purposes. It is blunt but flexible, it is used for manoeuvring around tricky situations. For
example: it is used to turn items over during the cooking process for example sautéed potatoes. It
is also used for lifting food from the pan to plate.
The second use is spreading, for example butter to bread, cream to a cake. A palette knife is
usually fairly long, although they vary quite a lot in length and is flexible so it can get
underneath food items.
Carving knife - it has a long, thin blade, the knife should be very sharp to ensure neat, accurate
and efficient cutting.
It usually comes with a carving fork which is larger and stronger than a standard fork. It is
designed to support the meats while they are being carved.
Serrated knife - This knife comes with serrated edges are designed to slice certain foods like
bread or vegetables with firm skins such as tomatoes and capsicums.
Serrated knife have a long thin blade to assist in the sawing type motion required when slicing.
Chef's knife
This is the most commonly used knife. It is used for chopping, slicing, precision cutting,
crushing and carving. The most practical and commonly used size is 25 cm however smaller
versions with the same basic shape are extremely useful. It is essential to master the 25 cm size
before using a smaller Chef's knife.
Cleaver
The traditional European cleaver is a thick and heavy blade with the edge set at a broad angle.
They are generally not cheap and most chefs would find little use for these.
Cleavers are designed to force their way through bones like an axe. Because they often leave
bone splinters a better alternative for bone cutting is a saw.
Turning knife
This knife is the same size as a paring knife and may be used for many of the same jobs. However, as it
has a curved blade it is most suited to shaping vegetables by turning.
Turning knives are easily lost or accidentally thrown away, so there is no need to purchase the most
expensive brand. Inexpensive but good quality turning knives are available with brightly coloured plastic
handles which may prevent misplacing them.
Ham slicer
The ham slicer has a long, thin blade with a rounded end. There is no depth in the blade as this knife is
principally designed to remove thin slices of ham from the bone. This knife may also be used for any fine
slicing, including slicing smoked salmon or fish for sashimi.
Serrated slicer
This knife is a variation of the ham slicer and though it may be used to slice ham, it may produce a rough
looking product. These knives cannot be easily sharpened but since they are more often used for slicing
soft items such as cakes they will maintain a good edge for many years. They are an essential part of a
toolkit.
Serrated utility knives
Serrated utility knife of about 25cm is useful for cutting through crayfish and other crustaceans and
many other miscellaneous tasks, such as cutting cardboard and string.
Decorating knife
This knife has a horizontally zig-zagged edge, which enables decorative cuts and patterns to be
made generally in softer materials like margarine, butter and chocolate.
This knife is not used for general cutting or slicing.
Butchers trimming knives
These are similar to the butcher's steak knives but with a straighter blade usually angled upwards
slightly. This knife is used for trimming the sinew and fat from meat.
Choose a knife with a slip resistant handle that will be comfortable in your hand.
1. What are the ingredients in preparing a white sauce?
2. What are you going to do in case of fire in the kitchen?
3. Why it is necessary to label a certain product before going to store them in the ref.?
4. How are you going to check a plate in buying them?
5. Methods of washing pots and pans together with the plates?
6. What are the procedures of storing a product?
a.row
b.cook
c.uncook
d.frozen
e.vegetables
7. Meaning of first in first out? Explain
8. What is a stock?
9. Different types of contemporary sauces?
10. 5Mother sauces
11. Proper Hand washing
12. Storing techniques of fruits and vegetables
13. Diff. cooking techniques
14. What is mayonnaise?
15. What is breading procedure and its ingredients?
16. Safety procedure on accidents on the kitchen
a. swallow chemicals
b. chemicals goes into the eyes
c. burns
d. cuts
e. incision cuts
17. Sanitation in kitchen before and after cooking
18. Diff. basic cuts
19. Types of knives and its uses
20. Storing a products(meats, poultry, seafoods)
