Precision exam culinary Study guides, Class notes & Summaries
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Precision Exam: Culinary| 95 Questions| accurate Answers!!
- Exam (elaborations) • 6 pages • 2024
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Precision Exam: Culinary| 95 QuestionChef'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 peeling fruits and vegetables. 
 
serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outsid...
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Precision Exam: Culinary| 95 Questions| Correct Answers!!
- Exam (elaborations) • 6 pages • 2024
-
Available in package deal
-
- $10.99
- + learn more
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 peeling fruits and vegetables. 
 
serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside 
 
knives - ANSWER ...
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