Answer:
**LESSON 1 POST #4**
***kinds of knives***
Butcher knife – used to section raw meat, poultry, and fish. It can be used as a cleaver to separate small joints or to cut bones. Butcher knives are made with heavy
blade with a saber or flat grind
French knife – used to chop, dice, or mince food. Heavy knives have a saber or flat grind
Roast beef slicer – used to slice roasts, ham, and thick, solid cuts of meats
Boning knife – used to fillet fish and to remove raw meat from the bone
Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
Spatula – used to level off ingredients when measuring and to spread frostings and sandwich fillings
Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground.
Explanation:
