Basic Knife Skills

Pre-assess: what are your knife skills like now?

• 1-Beginner, no experience cutting with knives

• 2-Trainee, limited experience handling knives

• 3-Apprentice, know some basic knife handling techniques well

• 4-Sous-chef, “fluent” with several different kinds of cutting techniques

• 5-Master chef, ready to make my own cutting tutorials, and show others how it’s done

What is one personal goal that you would set for yourself using basic knife skills? Some ideas are:

-learn to cut safely without injury

-practice beginning level cutting skills

-develop proficiency with basic cutting techniques

-challenge more complicated cutting techniques

To cut safely, you should do which of the following:

• a-anchor your knife

• b-position your hand properly

• c-make the food stable

• d- a and b above

• e- all of the above

Which picture shows the safer cutting technique?

• 
• 

Which picture shows the safest way to position your guiding hand for large vegetables?

• 
• 

Which is the correct position for fingers while cutting?

• 
• 

The shape and size of cut foods is important for:

• a-the feel in your mouth as you eat

• b-the correct amount of cooking time

• c-the final presentation of the dish

• d-all of the above

Cutting boards must be cleaned and sanitized after each use to avoid cross-contamination?

• True

• False

What are factors to consider what choosing a knife

• ease of use

• handle comfort

• handle weight and material

• all of the above

What are the two most common knives used in a kitchen?

• Chef and Utility

• Chef and Paring

• Utility and Paring

• Chef and Serrated