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KNIFE

Authored by Nurul Othman

Life Skills

University - Professional Development

Used 2+ times

KNIFE
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12 questions

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1.

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1 min • 1 pt

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• Most frequently used knife.

• For general-purpose chopping, slicing, dicing.

2.

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1 min • 1 pt

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• Wide-bladed knife.

• Blades are usually 5 in. (13 cm) or 7 in. (18 cm) long.

3.

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1 min • 1 pt

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• Narrow, pointed knife 6-8 in. (160-200 mm) long.

• Mostly for pantry work; Also useful for carving roast chicken and duck.

4.

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1 min • 1 pt

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• Small pointed blade 2-4 in. (50-100 mm).

• Used for trimming and paring fruits and vegetables

5.

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1 min • 1 pt

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• Thin, pointed blade about 6 in. (160 mm) long.

• Used for boning raw meats and poultry.

6.

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1 min • 1 pt

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• Long, slender, flexible blade up to 14 in. (360 mm) long.

• Used for carving and slicing cooked meats.

7.

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1 min • 1 pt

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• Used for cutting breads, cakes, and similar items.

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