The document has most of the kitchen cutting equipments.

1. KITCHEN CUTTING
EQUIPMENT
BY; OMAATLA GOITSEONE
ID; 202000281

2. KEY OBJECTIVES
Identify the cutting equipment which are used in the
kitchen.
Determine the use of each cutting equipment .
State the care and storage of the cutting equipment .

3. KNOW YOUR KNIVES

4. EXAMPLES OF THE CUTTING TOOLS
• Boning knife
• Paring knife
• Turning knife
• Filleting knife
• Utility knife
• Cleaver
• Cheese knife
• Carving knife
• Butcher knife
• Grater
• Kitchen scissors
• Vegetable peeler

5. BONING KNIFE
 The thin, curved blade features a
straight edge ,designed to make
removing meat from the bone quick and
easy .
 Flexible versions are available and are
ideal for use with fish and poultry.

6. PARING KNIFE
 This knife has a fine blade, slim cutting
edge and firm tip .
 Great for peeling potatoes, fruit,
vegetables and for carrying out other
small intricate tasks such as coring .

7. TURNING KNIFE
 This knife has a curved blade thus
making it perfect for peeling all kinds of
fruits and vegetables .
 It has a short handle , thin blade and
firm tip thus making it ideal for
removing eyes from potatoes.

8. FILLETING KNIFE
 It has a long , slim blade which is perfect
for filleting and preparing fish and meat.
 The flexibility in the blade allows ease of
movement ,making delicate tasks such
as removing skin quick and effortless.

9. UTILITY KNIFE
 Used for slicing fruits, tender pieces of
meat or sandwiches.

10. BUTCHER KNIFE
 Used for butchering or dressing of an
animal carcasses.

11. BREAD KNIFE
 It has a serrated ,long and strong blade
that allows one to cut through bread
producing clean slices without any
ripping or tearing.
 They can also be used for slicing other
soft foods such as tomatoes.

12. CLEAVER
 Used to cut through animal bone and
meat.
 They can be used for pounding,
mincing, dicing, and slicing variety of
other foods.

13. CARVING KNIFE
 The purpose of this knife is to slice thin
cuts of meat such as poultry ,roasts
,hams , and other large cooked meats.
 It has a thinner blade than other knives
,enabling it to carve more precise slices.

14. CHEESE KNIFE
There are various types of cheese knives
such as;
 Soft cheese knife
 Slim blade cheese knife
 Pronged cheese knife
 Cheddar cheese knife

15. KITCHEN SCISSORS
 Used for a variety of cutting chores , and
it has to be used in the kitchen with
foods ,not for household use .

16. GRATER
 Used to shred food into small pieces.

17. VEGETABLE PEELER
 Used to shave the skin off fruits and
vegetables .

18. PROPER HANDLING OF CUTTING TOOLS
When handling a knife, keep fingertips curled under the hand that is holding the
food.
Point the blade away from your body when cutting ,washing ,our drying a knife.
Before storing them , make sure the knives are clean and dry to avoid rusting
especially on the blade.