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A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Chef's knife. A chef's knife, also known as a cook's knife, is a medium to large sized generalist kitchen knife used in food preparation.Longer and wider knives are more frequently called chef's knives, whereas shorter & more slender knives have a tendency to be called cook's knives.
Device used to defat or separate fat from stocks or gravies. Fillet knife: A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat. Fish scaler: Urokotori: Used to remove the scales from the skin of fish before cooking Fish slice: Spatula, turner: Used for lifting or turning food during cooking ...
The chef's knife is used about 70 percent of the time, above all of other knives, according to chef Philip Burgess, lead culinary instructor at The International Culinary Center, and it is used to ...
– Skimmer and chef's knife (small cleaver) – Whisk and slotted spoon – Spaghetti ladle – Sieve and measuring spoon set – Bottle brush and (spoon) A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding ...
This is the Japanese word, for a regular Western chef's knife, used outside of Japan, for the Japanese versions of the knife type. Used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is used to rock-chop stiffer produce and to make fine cuts ...