Knife Powerpoint kitchen_knives_powerpoint

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:
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)

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