2. PROPERTY OF PIMA COUNTY JTED, 2010
Knife cuts 2
PROPERTY OF PIMA COUNTY JTED, 2010

3. Bellwork
Think about places you remember seeing examples of knife cuts. This could be at different types of restaurants, at home, on T.V., etc.
Get out a half sheet of paper.
Write the types of knife cuts you remember seeing and where you saw them.
Be prepared to share your answer.

4. Objectives Define terms related to knife cuts
Demonstrate knife cut skills – pont neuf, slice, chop, mince

5. Pont Neuf - squaring off a potato to make it easier to handle

6. PROPERTY OF PIMA COUNTY JTED, 2010
Slice - to cut into large, thin pieces 6
PROPERTY OF PIMA COUNTY JTED, 2010

7. Chop - to cut into pieces of approximately the same size. ¼” or smaller. There is no standard size for chopped vegetables.

8. Diagonal (bias) cut ̶ a cut that produces oval slices; food is positioned at a 45 degree angle from the knife blade

9. Rondelle cut ̶ a cut that produces disk-shaped slices

10. Mince or Finely Chop - to cut into pieces 1/8” or smaller; very fine and even cut, frequently used for garlic, shallots, and herbs

11. Brunoise - a cut that produces a cube-shaped item with six equal sides measuring 1/8”; fine brunoise is 1/16”

12. Small Dice - To cut into ¼” x ¼” x ¼ ”
square pieces, a cube of equal sides
Medium Dice - To cut into ½” x ½” x ½” square pieces, a cube of equal sides
Large Dice - To cut into ¾” x ¾” x ¾”

13. Oblique cut ̶ a cut that produces small rounded pieces with two angled sides

14. Julienne – to cut into long rectangular or matchstick strips approximately 1/8” wide and 1” to 2” long

15. Batonnet – a julienne cut measuring ¼” x ¼” x 2” to 2½”

16. Chiffonade- a cut that produces thinly sliced or shredded leafy vegetables or herbs.

17. Closure Take out your Bellwork assignment.
Add to your list where you may have previously seen the knife cuts you learned today.
Turn in your Bellwork/Closure assignment when you finish.

18. Cuts to produce for practicum: Julienne Batonnet Brunoise Small Dice
Knife Cuts Practicum
This practicum will test your ability to actually produce seven cuts. During this activity you should be able properly cut your product to the desired sizes. The test is timed. You will take it again in two weeks.
Cuts to produce for practicum:
(Produce 2 oz. of each)
Julienne
Batonnet
Brunoise
Small Dice
Medium Dice
Large Dice
Chiffonade