Exam (elaborations)
Precision Exam: Culinary| 95 Questions| Correct Answers!!
- Course
- Institution
Chef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for...
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