Cutting & Knife skills

Chef's Knives are mostly used for..

• slicing tomatoes and soft foods

• Chopping, Dicing, and mincing

• Small items like fruits and vegetables

• removing bones from fish

A _____ knife is a safe knife.

• Dull

• Small

• Large

• Sharp

use the _________ technique to protect fingers while cutting foods.

• Claw grip

• flat fingers

• Nuckle grip

• Palm grip

Not cutting foods on a cutting board can cause your knife to ____________.

• become sharper

• slip while cutting

• Dull/Damage the blade.

• Ruin your countertops

Never put knives in __________.

• Hot water

• Soapy Water

• Cold Water

• the dishwasher

What size is a minced food?

• Large, irregular sized pieces

• Medium, irregular sized pieces

• Small, irregular sized pieces

A medium dice measures at _____________.

• ½ x ½ x ½ inches

• ¼ x ¼ x 2 inches

• ¼ x ¼ x ¼ inches

• 1/8 x 1/8 x 2 inches

A Batonnet is a _________ shaped cut.

• "french fry"

• Cube

• Very fine matchstick

• Very fine cube

Batonnet and Julienne are always _____" in length.

• 1 inch

• 2 inch

• 3 inch

• 4 inch

What types of food would a chiffonade cut be appropriate for?

• Breads

• Carrots

• Meats

• Herbs