• Before you read the passage, talk about these questions. 1 What are some different types of knives? 2 Why is using the correct knite important? utensils butcher knife paring…
• Before you read the passage, talk about these questions. 1 What are some different types of knives? 2 Why is using the correct knite important? utensils butcher knife paring knife memo To: Kitchen Staff From: Ed Mallard, Head Chet Please use utensils only for their intended purposes. We threw away several damaged knives this week. Remember, paring knives are not strong enough for large cuts of meat. Use a butcher knife or boning knite instead. And do not try to cut bone with a French knife. One of the blades was broken and had to be replaced. That's what cleavers are for. Don't lorget to maintain all knives with the steel. We also had to replace a bench knife. Someone tried to use it on vegetables and bent the blade. Several forks were also bent and needed repair. Please do not use these for culling anything. bread knife boning - butcher knife French knife kitchen knife paring knife 3 Read the memo on using knives. Then, choose the correct answers. 1 What is the purpose of the memo? A to request a new order of knives B to describe how to avoid injury with knives C to remind about correct use of knives D to explain how to identity different knives 2 Which of the following is NOT an instruction in the memo? A Throw away damaged utensils. B Do not use paring knives for meat. C Maintain knives with a steel. D Use cleavers to cut bone. 3 What can you infer about a bench knife? A It has many different uses. B It is best for cutting meat. C Its design is similar to a fork. D Its blade is not very sharp. Vocabulary * Match the words or phrases (1-5) with the definitions (A-E). — клие — utensil paring knife bench knife — butcher knite A a wide, rectangular blade for dividing and scraping B a small, pointed blade for cutting vegetables C a device with a sharp edge D a heavy, curved blade for cutting meat E a simple object that performs a particular function • Fill in the blanks with the correct words or phrases from the word bank. word mama fork cleaver French knife steel boning knife 1 Only a - will slice all the way through bone. 2 Hold the meat in place with a - while you cut it. 3 You need a if you want to get the meat off that bone. 4 | preter a . because it can be used tor so many different purposes 5 I need a new to sharpen my knives.
Sure! Let's work through the questions and activities step by step.
Discussion Questions:
What are some different types of knives?
- There are several types of knives used in the kitchen, including:
- Butcher Knife: A heavy and curved blade used for cutting large pieces of meat.
- Paring Knife: A small knife with a pointed blade, ideal for intricate cutting, peeling, and cutting vegetables.
- French Knife (Chef's Knife): A versatile knife with a broad blade, used for a variety of tasks including chopping, slicing, and dicing.
- Boning Knife: A flexible knife used for deboning meat and fish.
- Bread Knife: A serrated knife used to slice through bread without crushing it.
- Cleaver: A thick, heavy knife used for hacking through bones.
- There are several types of knives used in the kitchen, including:
Why is using the correct knife important?
- Using the correct knife for specific tasks ensures efficiency, safety, and prevents damage to the utensils. Incorrect use can lead to injury, simplify the task, or damage the knife, leading to costly replacements and potential hazards in the kitchen.
Reading Comprehension Questions:
What is the purpose of the memo?
- C to remind about correct use of knives
Which of the following is NOT an instruction in the memo?
- A Throw away damaged utensils.
What can you infer about a bench knife?
- A It has many different uses.
Vocabulary Matching:
- Knife - C a device with a sharp edge
- Utensil - E a simple object that performs a particular function
- Paring Knife - B a small, pointed blade for cutting vegetables
- Bench Knife - A a wide, rectangular blade for dividing and scraping
- Butcher Knife - D a heavy, curved blade for cutting meat
Fill in the Blanks:
- Only a cleaver will slice all the way through bone.
- Hold the meat in place with a fork while you cut it.
- You need a boning knife if you want to get the meat off that bone.
- I prefer a French knife because it can be used for so many different purposes.
- I need a new steel to sharpen my knives.
Feel free to ask for more help or clarification on any topics!
