Question

culinary arts: using knives matching terms
definition: match the following terms with the correct description

1. paring knife
2. serrated edge
3. mandoline slicer
4. blade
5. chopping
6. boning knife
7. bolster
8. chefs knife
9. tempering
10. rondelles
11. spine
12. slicer

a. a smaller and lighter version of a chefs knife with a 5 to 7 inch blade
b. knife with a long thin blade with a rounded or pointed tip; used to make smooth slices in a single stroke
c. cutting food into pieces that are roughly but not exactly the same size
d. a round shape obtained by cutting through any cylindrically shaped vegetable such as a carrot
e. refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks
f. a commonly used knife with a 2 to 4 inch blade and is used mainly for peeling and trimming fruits and vegetables
g. this part of the knife is the continuation of the blade into the knifes handle; can either be full or partial
h. general purpose knife that originated in japan; edge of the blade curves down toward the tip, used for slicing, chopping, and mincing foods
i. cutting surface of the knife
j. this part of the knife is the widest and thickest point of the blade; used for cutting tasks that require some force
k. especially designed for filleting fish; has a very flexible blade
l. this is the finest dice and is derived from the julienne

Explanation:

1. Paring knife: f. A commonly used knife with a 2 to 4 inch blade and used mainly for peeling and trimming fruits and vegetables.
2. Serrated edge: h. General purpose knife that originated in Japan; edge of the blade curves down toward the tip, used for slicing, chopping, and mincing foods.
3. Mandoline slicer: e. Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks.
4. Blade: i. Cutting surface of the knife.
5. Chopping: c. Cutting food into pieces that are roughly but not exactly the same size.
6. Boning knife: k. Especially designed for filleting fish; has a very flexible blade.
7. Bolster: j. This part of the knife is the widest and thickest point of the blade; used for cutting tasks that require some force.
8. Chef's knife: a. A smaller and lighter version of a chef's knife with a 5 to 7 inch blade.
9. Tempering: Not sure as the description for tempering is not clearly matched in the given options (maybe there is an error in the problem setup as the provided descriptions don't perfectly fit "tempering" which is a heat - treatment process for knives in culinary context).
10. Rondelles: d. A round shape obtained by cutting through any cylindrically shaped vegetable such as a carrot.
11. Spine: g. This part of the knife is the continuation of the blade into the knife's handle; can either be full or partial.
12. Slicer: b. Knife with a long thin blade with a rounded or pointed tip; used to make smooth slices in a single stroke.

Answer:

1. f
2. h
3. e
4. i
5. c
6. k
7. j
8. a
9. (No correct match as per given descriptions)
10. d
11. g
12. b