Introduction to Culinary Arts & Hospitality.
9.00 Utilize basic knife skills.
9.01 Identify types and parts of knives used in the culinary kitchen.
This document allows students to identify and label parts of a knife, answer questions about knife safety and draw the 9 Culinary knives.
Knives: chef, utility, slicer, boning, paring, tournee, filet, cleaver and serrated.
Answer key is provided.
Click here for an activity on mixing and cutting terms!
Click here for a booklet with the basic culinary cuts!