1. Knife Safety
Preventing Cuts

2. French phrase meaning “everything in place”
To gather and arrange the ingredients and tools needed for cooking.

4. Cutting Board Always use a cutting board!
Never cut on the counter or a plate!
Materials can be wood or plastic
Place a damp cloth underneath to stabilize

5. 1. Keep knives sharp
2. Use a cutting board
3. Pay attention

6. 4. Cut away from yourself and others
5. Use knives only for cutting
6. Don’t catch a falling knife

7. 7. Don’t leave knives in a sink or in the pots and pans area
8. Clean knives carefully with the sharp edge away from you
9. Store knives in a safe place-not in drawers

8. a. hold it beside you, point down, sharp edge back and away from you.
10. Carry a knife properly
a. hold it beside you, point down, sharp edge back and away from you.
b. don’t swing your arm
c. let people know you are walking past them with a knife

10. Chef’s knife
Slicing and dicing
Paring Knife
Peeling and paring

11. The chef's knife: The most important kitchen tool

12. Uniform Cooking Time
Large pieces of vegetables take longer to cook than smaller ones. So if you're sautéing carrots that are cut to different sizes and shapes, you'll either overcook the smaller pieces by the time the bigger ones are done, or you'll cook the smaller pieces properly but leave the bigger ones undercooked. Consistent cutting technique ensures your food is cooked to a uniform degree of doneness.

14. Knife Cuts are 1/8 inch are ¼ inch in thickness & in thickness &
Julienne cuts Bâtonnet cuts
are 1/8 inch are ¼ inch
in thickness & in thickness &
2 1/2 inches long ½ inches long.
1/8 x 1/8 x 1-2”
Julienne
(joo-lee-enn)
Batonnet
(Bah-tow-nay)

16. Diced Cuts Small Dice: ¼ x ¼ x ¼ Medium Dice: ½ x ½ x ½
Brunoise: 1/8 x 1/8 x 1/8
(broon-wah)
Fine Brunoise 1/16 x 1/16 x 1/16

19. Chiffonade (shee-foh-nahd)
The chiffonade cut is done by hand to cut herbs, leafy greens, and other ingredients into very fine shreds. Chiffonade is distinct from shredding, however, in that the cuts are much finer and uniform. This cut is typically used for delicate leafy vegetables and herbs.
For greens with large, loose leaves--Stack several smaller leaves and then roll the leaves into tight cylinders before cutting.
Use a chef’s knife to make very fine, parallel cuts to produce fine shreds.