Knife Skills Flashcards
Rondelle
A round slice cut from round food such as a carrot.
Batonnet
2 x 1/4 x 1/4 inches
Julienne
2 x 1/8 x 1/8 inches
Large Dice
3/4 x 3/4 x 3/4 inches
Medium Dice
1/2 x 1/2 x 1/2 inches
Small Dice
1/4 x 1/4 x 1/4inches
Brunoise
1/8 x 1/8 x 1/8 inch dice
Paysanne
1/2 x 1/2 x 1/4 inches
Mincing
Process of chopping foods into very fine pieces
Tourne
A seven sides football shape
What is a pairing knife used for?
Carving, peeling, or trimming vegetables
What is the first step in preparing a work station for cutting foods?
Selecting a clean and sanitized cutting board
Describe the proper way to hold a chef’s knife.
Lightly grasping or pinching the part of the blade next to the handle with thumb and forefinger then wrapping the rest of the fingers around the handle.
How do we prevent a cutting board from shifting while in use?
By laying a damp towel under it.
Which hand should you hold the knife in?
Your dominant hand (the hand you write with)
What should the guiding hand look like while cutting.
A claw, with fingers slightly curled under and thumb and pinky behind the other fingers to grasp the food.
You will need to identify four common knives used in the kitchen.
You’ll need to know what a chef’s knife, a paring knife, a bread knife, and a boning knife look like by sight.
What is the motion used when cutting with a slicer or bread knife?
Sawing, a back and forth motion
When mincing, where is the guiding hand placed?
On the spine over the tip of the knife with fingers straight.
How do you carry a knife safely?
By the handle nest to the side, tip down, and slightly away from the body.
What are the three basic cuts?
Slice, Dice, and Stick
What needs to be left intact when dicing an onion?
The root end
Which knife has a thin, pointed blade used for cutting between bones?
Boning knife
