Knife Cuts & Skills

Use a serrated knife on this

• garnishes

• raw meat

• breads

• vegetables

Do this after cutting lettuce after cutting raw meat

• Dip the knife in sanitizer

• Run the knife through the dishwasher

• Wash and sanitize the knife separately

• Wash the knife with other dishes

Why should you NOT use a dull knife

• Accidental cuts are less likely

• Accidental cuts are more likely

• Requires less pressure to slice vegetables

• Uses less time for sharpening

What is the best tool to sharpen the knife?

• Diamond grade sandpaper

• Knife of equal size

• Sharpening stone or whetstone

• Knife steel

Why is the hand-claw technique important when cutting?

• Keeps fingers from cramping

• Prevents strain on wrist

• Keeps food sanitary

• Guides food and prevents cuts

This cut is used to finely slice leafy vegetables or herbs

• Torunee

• Rondelle

• Shirred

• Chiffonade

Why is it important to cut foods into uniform shapes?

• Improves flavors

• Conserves nutrients

• Ensure that the foods are safe to eat

• Helps cooks food evenly

The best way to hold the knife is

• With all five fingers on the handle

• With all five fingers on the blade

• The Claw

• Thumb and pointer finger on the blade, the other three fingers wrapped around the handle

The part of the blade used to crush garlic is the

• Spine

• Side

• Tang

• Bolster

Chopping and mincing can be used interchangeably in a recipe because they are the same type of cut.

• True

• False