Know Your Knives ProStart Chapter 5.

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Presentation transcript:

Know Your Knives ProStart Chapter 5

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Describe the following cut: Batonnet: 2 x 1/4 x 1/4

Describe the following cut: Brunoise: 1/8 x 1/8 x 1/8

Describe the following cut: Dice: ¼ x ¼ x ¼ or ½ x ½ x ½

Describe the following cut: Julienne: 2 x 1/8 x 1/8

Describe the following cut: Mince: Very small pieces – rocking motion

Describe the following cut: Coarse Chop: Like dice, but not as precise – uniform in size so it cooks evenly.

Describe the following cut: Diagonal: Cut on a 45 degree angle, ¼” thick

Describe the following cut: Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.

Parts of a knife A: Tip B: Cutting Edge C: Spine D: Blade E: Heel F: Bolster G: Handle H: Tang I: Butt

Guidelines for knives: Keep knives sharpened – cuts more evenly with less force, it’s safer Use a knife only for it’s intended purpose Keep the handle clean and dry Never leave knives soaking under water Never talk or point with a knife Never distract others who are using knives If a knife is dropped, jump back and let it fall Store knifes in knife kits, racks or sheaths Never hand someone a knife, put it on the counter and let them pick it up