Post on 22-Dec-2015
ProStart Chapter 5
Know Your Knives
What is this?
Tourne:
• Cutting the curved surfaces of vegetables• Similar to a paring knife
What is this?
Paring Knife:• Trims and pare vegetables and fruits
What is this?
Boning Knife:
• Used in the butchering area• Separates meat from the bone• Blade is thin and flexible
What is this?
Chef’s Knife:• Also called a “French knife” or “All purpose Knife”• All purpose knife for chopping, slicing, and mincing
What is this?
Serrated Slicer:• Long, thin serrated blade• Slices bread or cakes
What is this?
Utility Knife:• All purpose knife used for cutting fruits, vegetables, and some meats
What is this?
Fillet Knife:• Thin, flexible blade• For cutting fish fillets
Name the Knife Cuts:
Batonnet: 2” x ¼” x ¼”
Small Dice:¼” x ¼”
Julienne: 2” x 1/8” x 1/8”
Name the Knife Cuts:
How To:
Brunoise: 1/8” x 1/8” x 1/8”
*Start by making a julienne cut
Name the Knife Cuts:
Name the Knife Cuts:
Medium Dice Large Dice
½” x ½” x ½” ¾” x ¾” x ¾”
How To:
Mince: Very small pieces – rocking motion
Name the Knife Cuts:
How To:
Describe the following cut:Coarse Chop:
Like dice, but not as precise – uniform in size so it cooks evenly.
Describe the following cut:Diagonal:
Cut on a 45 degree angle, ¼” thick
Describe the following cut:Chiffonade:
Roll leaf such as basil or spinach and thinly cut into strips.
How To:
Parts of a knifeA: TipB: Cutting EdgeC: SpineD: BladeE: HeelF: BolsterG: HandleH: TangI: Butt
Guidelines for knives:Keep knives sharpened – cuts more evenly
with less force, it’s saferUse a knife only for it’s intended purposeKeep the handle clean and dryNever leave knives soaking under waterNever talk or point with a knifeNever distract others who are using knivesIf a knife is dropped, jump back and let it fallStore knifes in knife kits, racks or sheathsNever hand someone a knife, put it on the
counter and let them pick it up