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Chapter 10-Knives and Smallwares

Horizontales
To finely slice or shred leafy vegetables or herbs.
Handheld items used in a food service operation to cook, serve and prepare food.
The part of the blade that continues into the knife's handle.
Cuts ar 1/8 inch thick cubes.
A melon baller that has a scoop at each end, one is larger than the other.
Hand tools, pots and pans used for cooking.
Disc shaped slices made from cylindrical fruits and vegetables such as cucumbers or carrots.
Some knives have this in the spot where the blade and handle come together.
Cuts are 1/4 inch thick match-stick shaped cuts.
Cuts are 1/8 inch thick matchstick-shaped cuts.
Verticales
How efficiently heat passes from one object to another.
A sharpening stone used to keep knives sharp.
The part that attaches the tang to the knife handle.
Includes pots, pans and baking dishes.
Keeping the blade straight and smoothing out irregularities.
A knife that is toothed like a saw.