Knife Skills Flashcards
1
Q
Cutting food products into uniform shapes and sizes is important for two reasons:
A
- It ensures even cooking.
- It enhances the appearance of the product.
2
Q
Shred
A
to cut into thin strips
3
Q
Cut?
A
Lozenges
4
Q
Concasser
A
to chop coarsely
5
Q
Cut?
A
Tourner
6
Q
The Sharpening Stone
A
- Hold the blade at a constant 20-degree angle to the stone.
- Make light, even strokes, the same number on each side of the blade
- Sharpen in one direction only to get a regular, uniform edge.
- Do not oversharpen.
- Finish with a few strokes on the steel (see next slide), and then wipe the blade clean.
7
Q
Cut?
A
Oblique
8
Q
Mince
A
to chop into very fine pieces
9
Q
Cut?
A
Large Dice
10
Q
Cut?
A
Fermiére
11
Q
Chop
A
to cut into irregularly shaped pieces
12
Q
Cut?
A
Parisienne
13
Q
The Guiding Hand
A
•Proper positioning of the hand achieves three goals:
- Hold the item being cut.
- Guide the knife.
- Protect the hand from cuts.
14
Q
A proper grip
A
- Gives you maximum control over the knife.
- Increases your cutting accuracy and speed.
- Prevents slipping.
- Lessens the chance of an accident.
The type of grip you use depends, in part, on the job you are doing and the size of the knife.
- Many Chefs fell that grasping the blade with the thumb and forefinger gives the greatest control.
15
Q
Cut?
A
Julienne
16
Q
The Steel
A
- Hold the blade at a constant 20-degree angle to the steel, just as when using the stone.
- A smaller angle will be ineffective. A larger one will dull the edge.
- Make light strokes; do not grind the knife against the steel.
- Make even, regular strokes. Alternate each stroke, first on one side of the blade, then on the other.
- Use no more than five or six strokes on each side of the blade; too much steeling can actually dull the blade.
- Use the steel often; then, you will rarely have to sharpen the knife on the stone.
17
Q
Cut?
A
Medium Dice
18
Q
Cut?
A
Brunoise
19
Q
Cut?
A
Batonnet
20
Q
Cut?
A
Small Dice
21
Q
Cut?
A
Slicing aka Rondelle
- When food items are cut into round slices
22
Q
Cut?
A
Paysanne
23
Q
Emincer
A
to cut into very thin slices (does not mean “to mince”)
