1. Knife Cuts

2. Main types of knife cuts
Chop- A chop is a rough cut.
Pieces are not the same shape and size.
Sizes are Small Medium And large.
If we have pieces of food that are all different sizes which pieces will be finished cooking first?

3. Mince
Mince- Afine chop.

4. The Dice Dice- Cut into the shape of a cube.
Every piece should be the same size for even cooking

5. Sizes of Dice Fine Dice- 1/8 of an inch cube
Small Dice- ¼ of an inch cube
Medium Dice- ½ of and inch cube
Large Dice- ¾ - 1 inch cube

6. Strips Julienne Strip- 1/8" x 1/8" x 1" to 2" long
Batonnet- 1/4" x 1/4" x 2" to 2 1/2" long

7. Chiffonade
Chiffonade- A thin ribbon cut of a leafy green.

8. Terms
Ingredients- A list of food items that go together to make a complete food item or dish.
Method- The steps it takes in order to complete a recipe.
Mise en Place- To have all ingredients in measured and prepared ahead of time.

9. Mise en Place- To have all ingredients in measured and prepared ahead of time.
90 % of what we do in the kitchen this includes gathering, measuring and cutting all ingredients of a recipe.