INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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the blade.
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the handle with the blade pointing at the ground.
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putting it inside something safe like a pan.
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running to back to your cooking area.
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Detailed explanation-1: -Hold the blade on the side of your body so the tip points toward the ground. That way, you’re less likely to injure yourself or someone else. If you drop your knife, move out of the way and let it fall to the ground.
Detailed explanation-2: -Take your thumb and index finger and pinch the base of the blade of your knife where it runs into the handle. Your thumb should stay resting on one side, while your index finger holds it firm on the other side.
Detailed explanation-3: -Bolster-The bolster is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.
Detailed explanation-4: -The blade grip is the preferred grip for more experienced cooks. Your thumb and forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade. It’s a little intimidating, but it offers much better control and balance.