10 Knives and Smallwares

Chefs use many types of knives to prepare food. The parts of a knife are the blade, tang, handle, rivet, and bolster. Basic cutting techniques include slicing, dicing, and mincing. When using a knife, be sure to use the correct type of knife. Make sure the knife you use is sharp. After using the knife, sanitize it, then put it away. Smallwares must be made of nontoxic materials, be easily cleaned, and be resistant to chipping and cracking. Properly clean and sanitize smallwares after each use.


  • Mr. Ferguson's notes on kitchen knives
  • pdf version of Unit 4, Chapter 10
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
  • Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:11 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:11 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:11 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:11 AM
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