chefs knives 0.0 / 5 ? Design & Technology: Food TechnologyEquipmentGCSEWJEC Created by: emmarhodesCreated on: 02-05-17 09:41 321746 Across 1. has a medium-length blade that is narrow and flexible so it can bend while running along the bone structure of fish, particularly flat fish. (6) 3. It is a multi-purpose knife. It can be used on many different commodities such as vegetables, fruits, meat and poultry. (5) 4. It should be strong and rigid, not flexible like a filleting knife. The point is designed to get close to bones and cut away the meat. (6) 6. has a medium-length blade that is narrow and flexible so it can bend while running along the bone structure of fish, particularly flat fish. (6) Down 2. generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. (5, 5) 3. it has a long, thin blade, the knife should be very sharp to ensure neat, accurate and efficient cutting. (7) 7. It is blunt but flexible, it is used for manoeuvring around tricky situations. (7)
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