The blade of the knife should NOT make any contact with any parts of your fingers

Professional chefs will change the grip of their knife depending on the task that they are doing

The hand not holding the knife holds the item being cut to guide its movement and control the cut. This is called "_______ the cut."

Which of the following is defined as being a cut that is 1/16 of an inch, squared

Which of the following is defined as being a cut that is 2 inches in length and 1/4 inch, squared

In terms of the technique used, which of the following sets of knife cuts are most similar

When performing a tourne or 'turned' potato cut, how many sides are ideal

Which term refers to preparing a product for cutting by removing the irregular sides

Fine julienne is a cut that is commonly used for garnishing a dish

Which of the following will have the GREATEST impact of the speed and ease of your knife cuts

By cutting a Batonnet perpendicularly (into smaller cubes), you will get

By cutting a Julienne perpendicularly (into smaller cubes), you will get

Which of the following is French for "stick"

Cubes that are 3/4 of an inch would be considered ________ dice

Cubes that are 1/2 of an inch would be considered ________ dice