Froggy Jumps WHAT AM I?Online version Choose the right classification of the Poultry Animals by Geocado, Mariel Duffney 1 for general purpose chopping, slicing, and dicing. a French knife or chef’s knife b Boning knife c Utility knife 2 used for cutting, sectioning, and trimming raw meats in the butcher shop. a Cleaver b Scimitar or steak knife c butcher's knife 3 used for carving roast chicken and duck. a chef's knife b Utility knife c slicer 4 used for boning raw meats and poultry. a steak knife b boning knife c Slicer 5 used for cutting through bones. a cleaver b boning knife c steak knife
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