Food Preparation

The best way to hold a knife to ensure safety and control is______________.

• Wrap your middle, ring and little fingers around the end of the handle, then pinch the base of the blade with your thumb and index finger.

• Wrap your middle, ring and little fingers around the handle, directly behind the blade, then pinch the base of the blade with your thumb and index finger.

• Wrap your middle, ring and little fingers around the blade, directly behind the handle, then pinch the base of the blade with your thumb and index finger.

• Wrap all four fingers and your thumb around the handle for a firm grip.

Which is the correct way to hold a knife?

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Which type of cut is this?

• Chiffonade

• Julienne

• Slice

• Brunoise

Which cut is achieved by first creating a julienne then cutting crosswise?

• Brunoise

• Dice

• Matchsticks

• Discs

A dull knife can _____________

• Protect you from getting cut.

• Chop herbs the best

• Make neater slices and dices.

• Slip off the food and cut you instead.

Why should your knife be sharp?

When cutting how should the hand holding the knife be positioned?

I want to remove all the bones from my chicken leg so I can stuff it and roast it. Which knife do i need for that job?

I want to make a tomato rose as a garnish for my pasta, which 2 knives can i use to do that? ______________________ and __________________________.

What job is the cleaver best used for?