Name of Knife Function And

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Knowledge Organiser Hospitality Year 11 Name of Knife Function and use (Copy and paste the descriptions below) Is a utility knife designed to perform well at many Chef’s Knife differing kitchen tasks, rather than excelling at any one in particular. It can be used for slicing, chopping vegetables, slicing meat, or even disjointing large cuts of beef or ham. Is a large knife (between 20 cm and 38 cm) Carving Knife that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices. Is a small knife with a plain edge blade that is ideal Paring Knife for peeling and other small or intricate work (such as removing the seeds from a jalapeño, or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. usually between 6 and 10 cm long. Is a blunt knife with an extremely flexible steel blade and no Palette Knife sharpened cutting edge. Palette knives are used in cooking, where their flexibility allows them to easily slide underneath pastries or other items. Is used to remove bones from cuts of meat. They have a thin, flexible Boning Knife blade, usually about 12cm to 15cm long, that allows them to get into small spaces. A stiff boning knife is good for beef and pork, but a flexible boning knife is preferred for poultry and fish. Is like a very flexible boning knife that is used to fillet Filleting Knife and prepare fish. They have a blade that is about 15cm to 28cm long, allowing them to move easily along the backbone and under the skin of fish. Is a large, most-often rectangular knife that is used Cleaver for splitting or "cleaving" meat and bone. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade. .

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