Maintain and handle knives

The heel of a knife is used to

• pierce foods

• give a knife balance

• cut through large or tough foods when force is needed

• weight a knife

The tang

• provides grip for a knife

• is a slicing motion

• gives a knife balance and strength

• is the top of the knife blade

A bolster

• protects a users hand

• is found opposite the cutting edge

• is used for dicing foods

• is always kept sharp

The spine of a knife

• runs from the tip to the heel

• is the top of a knife opposite the cutting edge

• is a safety feature in a knife

• is a dicing tool

The cutting edge of a knife is

• the working part of the blade

• runs from the tip to the heel

• cuts virtually all foods

• all of these

Turning is a technique used to

• mash potatoes

• shape boiled eggs for use as a garnish

• shape vegetables into an oval shape

• sliver almonds

Removing fins from a fish is best done using

• serrated knife

• filleting knife

• palette knife

• kitchen scissors

A filleting knife has a

• serrated blade

• flexible blade

• rigid blade

• wide blade

The skin of a vegetable is pierced with the

• tip of a knife

• point of a knife

• blade of a knife

• heel of a knife

Never put your knife in the dishwasher because

• you could cut yourself

• it could damage the knife

• it could break the glassware

• it will not fit