Kitchen Knives Chef I

Common Kitchen Knives Chef Knife –Most commonly used knife, best for precision cuts and mincing Paring Knife –Fruits, vegetables, small cuts Serrated Knife –Bread, tomatoes, other soft items Others: Utility, Boning, Filet, and more (not used in this class)

Parts of the CHEF KNIFE

How to cut SAFELY 1.The most important thing about knives is that they are sharp. (Less force = less likelihood of injury) 2.Cut away from your body (diagonally) 3.Use the claw technique. 4.Always cut on a cutting board. (make it nonslip with damp paper towel) 5.Never put knives into a sink filled with soapy water – wash and dry separately!

Common Knife Cuts Coarsely Chopped: large sized, irregular pieces Chopped: medium sized, irregular pieces Minced: small sized, irregular pieces Finely Minced: extra small, irregular pieces Sliced: cut crosswise, ¼ inch thick

Precision Knife Cuts Medium Dice: ½ x ½ x ½ inches Batonnet (bat-tow-nay): ¼ x ¼ x 2 inches Small Dice: ¼ x ¼ x ¼ inches Julienne: 1/8 x 1/8 x 2 inches Brunoise (broon-wah): 1/8 x 1/8 x 1/8 inches

Other Cuts Cookies/Crackers –Crushed (use rolling pin or food processor) Herbs: –Snipped (put herbs in cup and cut with kitchen shears) –Chiffonade (stack leaves, roll like a burrito and then slice)