Chapter 12 Knife Types

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Across
  1. 6. A small knife with a blade approximately 2–4 inches long, used for peeling, trimming, and detailed cutting.
  2. 7. A short, sturdy knife used to open oyster shells.
  3. 8. A Japanese-style multipurpose knife, generally 5–7 inches long, used for slicing, dicing, and chopping.
  4. 9. A table knife designed for cutting cooked meat into individual portions during dining.
  5. 10. A large, heavy knife with a broad blade used for forceful cutting tasks involving substantial ingredients.
  6. 11. A long, narrow knife, sometimes up to 14 inches long, designed to produce smooth, uniform slices of cooked meats and other foods.
Down
  1. 1. A specialized knife designed to open clam shells.
  2. 2. A small knife with a curved blade used to shape vegetables into decorative, uniform forms.
  3. 3. A knife with a toothed cutting edge designed to cut through crusts or delicate foods without excessive crushing.
  4. 4. Knife A versatile, broad-bladed knife, generally 8–14 inches long, used for chopping, slicing, dicing, and mincing.
  5. 5. A narrow-bladed knife, approximately 6 inches long, designed to separate meat from bones.