"Sharp Week" Types of Cuts, Safety, and Knives

A method of food preparation in which the food item is cut into long thin (matchstick-sized) strips.

• Slice

• Small Dice

• Mince

• Julienne

What’s the most important part of the cutting system?

• The Brain

• The Knife

• The Cutting Board

• The Hand

the continuation of the blade that extends into the handle. Designed for balance.

• Blade

• Tang

• Handle

• Bolster

food that is cut into VERY SMALL PIECES and has a soft texture and spreads well throughout.

• Medium Dice

• Slice

• Mince

• Chop

Part of the knife used to cut/slice.

• Tang

• Rivets

• Handle

• Blade

An all-purpose knife used especially for chopping, slicing and mincing

• Paring Knife

• Serrated Slicing Knife

• Chef's Knife

• Cleaver

food is cut into small blocks or squares.

• Mince

• Dice

• Slice

• Julienne

A knife used for chopping and cutting through bones.

• Chef's Knife

• Cleaver

• Paring Knife

• Steak Knife

The part of the knife built to guide the blade for cutting.

• Handle

• Blake

• Tang

• Rivets

a plank cut out of an ingredient. Potatoes or carrots are often cut this way

• Dice

• Mince

• Chop

• Slice