Welcome to Culinary Arts.
Where we are professional everyday. All day.
This month we are reading the book: Hiroshima
Homework for February 7, 2017
Culinary Arts
Homework level 1 chef lowe-stuart
Name______________________________________
date___________
KNIFE
SHARPENING & SAFETY WORKSHEET
Write in the
correct answer in each blank choosing from the following words:
back
burrs chef’s down
dull falling grip
many point
purpose sharp edge sharpening sink
steel whetstone
1. Carry a knife with a firm _g_______, with the
p_________ down and the blade towards the _b_________.
2. Never hand anyone a knife. Put the knife _d________ and let them pick it
up.
3. To prevent cutting yourself, always cut with
the __s_______e ________, cutting away
from yourself.
4. Use a knife only for its intended _p____________________________.
5. Do not try to catch a _f_________________________
knife.
6. When cleaning a knife; wash and dry it on the
_d_________________ side of the blade.
7. Never leave a knife in the _s______________________,
or in the dish rack.
8. A _w________ is used to sharpen knives.
9. Use a 20-degree angle for _s___________________________
a chef’s knife.
10. For
trueing or honing a knife use a __s__________________________________.
11.
Using a steel helps to keep the blade straight and smoothes out
irregularities or b____________.
12. An
all-purpose knife used for peeling, trimming, slicing, chopping and dicing with
a blade 8-12
Inches long is called a _c______________________
knife or a French knife.
All homework must be signed by a parent
___________________________________________
Comments____________________________________________________________________
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Culinary Arts
Homework level 2 chef lowe-stuart
Name______________________________________
date___________
KNIFE
SHARPENING & SAFETY WORKSHEET
Write in the
correct answer in each blank choosing from the following words:
back
burrs chef’s down
dull falling grip
many point
purpose sharp edge sharpening sink
steel whetstone
1. Carry a knife with a firm _g_______, with the
p_________ down and the blade towards the _b_________.
2. Never hand anyone a knife. Put the knife _d________ and let them pick it
up.
3. To prevent cutting yourself, always cut with
the __s_______e ________, cutting away
from yourself.
4. Use a knife only for its intended _p________.
5. Do not try to catch a _f_________ knife.
6. When cleaning a knife; wash and dry it on the
_________ side of the blade.
7. Never leave a knife in the _________, or in
the dish rack.
8. A _________ is used to sharpen knives.
9. Use a 20-degree angle for __________ a chef’s
knife.
10. For
trueing or honing a knife use a __________.
11.
Using a steel helps to keep the blade straight and smoothes out
irregularities or ________.
12. An
all-purpose knife used for peeling, trimming, slicing, chopping and dicing with
a blade 8-12
Inches long is called a _________
knife or a French knife.
All homework must be signed by a parent
___________________________________________
Comments_____________________________________________________________________
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Culinary Arts
Homework level 3 chef lowe-stuart
Name______________________________________
date___________
KNIFE
SHARPENING & SAFETY WORKSHEET
Write in the
correct answer in each blank choosing from the following words:
back
burrs chef’s down
dull falling grip
many point
purpose sharp edge sharpening sink
steel whetstone
1. Carry a knife with a firm _g_______, with the
p_________ down and the blade towards the _b_________.
2. Never hand anyone a knife. Put the knife _d________ and let them pick it
up.
3. To prevent cutting yourself, always cut with
the __s_______e ________, cutting away
from yourself.
4. Use a knife only for its intended _p________.
5. Do not try to catch a __________ knife.
6. When cleaning a knife; wash and dry it on the
_________ side of the blade.
7. Never leave a knife in the _________, or in
the dish rack.
8. A _________ is used to sharpen knives.
9. Use a 20-degree angle for __________ a chef’s
knife.
10. For
trueing or honing a knife use a __________.
11.
Using a steel helps to keep the blade straight and smoothes out
irregularities or ________.
12. An
all-purpose knife used for peeling, trimming, slicing, chopping and dicing with
a blade 8-12
Inches long is called a _________
knife or a French knife.
All homework must be signed by a parent
___________________________________________
Comments_____________________________________________________
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