Knife Skills and Classic Cuts

This is a ________ knife.

• Tourne

• Granton/Santoku

• Chef's

• Cleaver

Cut into thin flat round pieces. ex. carrots or potatoes

• Chop
• Mince
• Rondelle Slice

• Dice

What type of cut is this?

• Chiffonade

• Julienne

• Brunoise

• Batonnet

What type of cut is this?

• Brunoise 1/8" x 1/8"

• Batonnet 1/4" x1/4" x 2"

• Julienne 1/8"x1/8"x2"

• Dice (large) 3/4"x3/4"

A sharp knife is more dangerous than a dull knife.

• True

• False

What are the dimensions of a julienne?

• 1/4" X 1/4" X 2"

• Slices that are the same thickness

• 1/8" X 1/8" X 1/8"

• 1/8" X 1/8" X 2"

What cut is this?

• Rondelle

• Brunoise

• Tourne

• Batonnet

Leaves or herbs cut into very thin strips is called? (we used spinach to practice)

• Emincer

• Sliced

• Chiffonade

• Minced

What is the purpose(s) of having nice cuts?

• Even cooking

• Consistency throughout the industry

• Appearance

• Demonstrate your knife skills

• All options are correct

When you are carrying a knife through the you should...

• People will see you have a knife and move

• Keep it hidden so it is safe

• Have another student carry it for you

• Announce "Knife" while walking and carry it at your side, point down