1. Chapter 8

2.  The knife is the chef’s most important tool
 Knives are usually made from one of three
types of metals
 1. carbon steel- has been used for hundreds of
years, easiest to sharpen, will rust if left wet
 2. stainless steel- doesn’t rust or discolor, difficult
to sharpen
 3. high carbon stainless steel- most good quality
professional knives made of this, easy to
sharpen, do not discolor

3. Tang Bolster Spine
Tip
Heel
Rivets
Cutting edge

4.  Chef knife
 Most used knife, used for chopping, slicing,

5.  Utility knife- smaller
version of chef
knife, more flexible
blade, not wide enough
for chopping

6.  Paring knife- used to
cut away skin or
peel, also useful for
garnishes

7.  Serrated slicer (bread
knife)- slices breads
and pastries without
crumbling or flattening
them

8.  Cleaver- used for
chopping, heavy
cleavers can chop
through bones when
used by butchers

9.  Wooden cutting boards
and butcher blocks are
less likely to allow
bacteria growth than
plastic or synthetic
boards
 Matter of preference
 Synthetic are much
cheaper
 Colored boards

10.  A dull knife is more
dangerous than a sharp
knife
 There are two ways to
sharpen a knife
 Steel- a rod used to keep
a knife sharp while
working
 Whetstone- an abrasive
stone used to sharpen
the knife after it’s already
dull

11. Small Equipment

12.  Type: Measuring
 Uses: Used to measure
solid and liquid
ingredients

13.  Type: Mixing
 Uses: Used to mix
ingredients

14.  Type: cooking and
serving
 Uses: to move and
transfer foods

15.  Type:
preparation, cutting
 Uses: peels skin off
vegetables and fruits

16.  Type: baking tool
 Uses: spread cake
icing, level ingredients
in measuring cups

17.  Type: mixing tools
 Uses: removes pieces
of foods from liquids

18.  Type: measuring tool
 Uses: used to measure
liquid ingredients

19.  Type: mixing tool
 Uses: incorporates air
into foods

20.  Type: Cutting
 Uses: Cuts, slices, and
chops

21.  Type: baking tool
 Uses: used to blend dry
ingredients or remove
lumps

22.  Type: baking tool
 Uses: rolls out dough
and pastries

23.  Type: Cutting tool
 Uses: used to cut herbs
or trim vegetables

24.  Type: cutting tool
 Uses: shred or grates
foods such as cheese
and cabbage

25.  Type: Other
 Uses: Used to suction
juices from meat or
poultry for basting

26.  Type: Other
 Uses: used to separate
liquids from solids

27.  Type: baking tool
 Uses: used to blend
shortening with flour
when making pastries

28.  Type: mixing tool
 Uses: used to
beat, blend and
incorporate egg into
foods

29.  Type: other
 Uses: used for dipping
and pouring
sauces, soups, gravy, e
tc.

30.  Type: measuring tool
 Uses: used to measure
dry ingredients like
flour, sugar, etc.

31.  Type: Thermometer
 Uses: used to measure
the internal
temperature of
cooking foods