1. Knife Skills

2. STANDARD 5 Apply proper procedures for knives and knife cuts.
Objective 1: Identify types, use and care of knives.
a. Cutting board -- designation of use, stabilization and sanitation
b. Types of knives (Chef’s Knife, Paring Knife, Serrated Knife)
c. Sanitation and storage of knives
Objective 2: Identify and demonstrate different knife cuts a. Batonnet
b. Julienne
c. Brunoise
d. Dice
e. Chiffonade
f. Diagonal
Performance Objective: Set up a knife work station correctly and demonstrate 4 of the 6 knife cuts.

3. Work Area Set Up:
1. Sanitize work area. 2. Stabilize cutting board by placing a damp dish cloth under it to prevent movement. 3. Set up bowls to use for waste and for useable product.

4. Cutting an onion: Cut off the top first.
Cut off the roots, close to the bulb.
Peel and prepare for dish.
Paring Knife

5. Cutting Boards and Knifes
After using a cutting board and knife, both the cutting board and the knife need to be washed in hot soapy water before moving onto the next task.

6. Rules for Using Cutting Boards:
1. Be sure to stabilize the cutting board
2. Clean well to prevent cross-contamination.

7. Holding a Chef’s knife:
Hold knife with fingers around the handle, thumb and index finger on the metal of the blade.
No fingers under the blade!

8. Holding a knife
When cutting use the claw grip.

9. Using a Chef’s knife
When using a chef’s knife, a rocking motion is best.

10. Which is best – a dull knife or a sharp knife?

11. Knife Safety: Write 5 on the back of your listening guide.

12. Basic Knife Cuts -Julienne
Measurements – 1/8 inch by 1/8 inch by 2 ½ inches in length.
Method of cutting:
Trim the vegetable so sides are squared.
Slice the vegetable into 2 ½ inch lengths.
Slice the squared vegetable into 1/8 inch slices
Stack the slices and cut into 1/8 inch sticks.

14. Brunoise Measurements: 1/8 inch cubed Method of cutting:
Trim the vegetable so sides are squared.
Slice the vegetable into 2 ½ inch lengths.
Slice the squared vegetable into 1/8 inch slices
Stack the slices and cut into 1/8 inch sticks.
Cut sticks into 1/8 inch cubes

16. Batonnet Cut
Measurements – ¼ inch by ¼ inch by 2 ½ -3 inches in length.
Method of cutting:
Trim the vegetable so sides are squared.
Slice the vegetable in 2 ½ to 3 inch lengths.
Slice the squared vegetable into ¼ inch slices
Stack the slices and cut into ¼ inch sticks

18. Small Dice Measurements: ¼ inch cubed. Method of cutting:
Trim the vegetable so sides are squared.
Slice the vegetable into manageable lengths.
Slice the squared vegetable into ¼ inch slices
Stack the slices and cut into ¼ inch sticks.
Cut sticks into ¼ inch cubes.

20. Medium Dice Measurement: ½ inch cubed. Method of cutting:
Trim the vegetable so sides are squared.
Slice the vegetable into manageable lengths.
Slice the squared vegetable into ½ inch slices
Stack the slices and cut into ½ inch sticks
Cut sticks into ½ inch cubes.

22. Chiffonade
Step 1: Wash and dry vegetables well. Step 2: Carefully remove any stalks. Step 3: Stack and roll the leaves into a cylinder. Step 4: Slice crosswise into 1/8 to 1/16 inch strips.
Step