Foods Vocab

4. to cut foods into cubes
6. a crosswise cut at a 45° angle;
9. knife, also known as a French knife, is the most versatile of all kitchen knives.
10. is a cut that’s applied to herbs and leafy vegetables. Used for garnish.
12. knife a knife used for small tasks, such as paring, mincing, and slicing small items
13. knives are more dangerous because they can slip when extra pressure is applied.
14. board a board made of plastic or wood used as a surface for cutting, slicing, and dicing food
18. the part of a knife below the bolster
19. is the finest dice and is derived from the julienne
21. blade has a sawtooth edge
23. the very end of a knife blade
24. a disk-shaped slice of round fruit or vegetable

1. a fine, uneven cut or chop
2. edge the bottom of a blade
3. a piece of food that has been cut with a knife; to cut a piece of food
5. the part of a knife usually made of wood, plastic, a combination of wood and plastic, or metal
7. the fingers of this hand under like a claw to protect them from getting cut
8. is often secured to the handle with rivets.
9. a knife used primarily for chopping or cutting through bones
11. a cube or square cut ranging from 1 /16″ square cubes up to 3/4″ square cubes
12. and grab, the technique used to hold a kitchen knife
15. the point where the blade meets the handle
16. to cut food into small, uneven pieces
17. is also known as the matchstick cut.
20. Some common foods cut in this style are French fries and crudites or vegetable sticks for dipping
22. the top of a blade, not the sharp side