Knife Skills

What two tools are utilized most in the kitchen?

• paring knife and a sauce pot

• filet knife and a rubber spatula

• Chef's Knife and cutting board

So that the cook or chef does not introduce additional bacteria to the food item and to help guard against cross-contamination.

• Cooks evenly and consistently.

• So that it does not affect the nutrients in the food and the number of calories it has.

• So that the cook or chef does not introduce additional bacteria to the food item and to help guard against cross-contamination.

What should you do to make sure that you are set up correctly?

• Make sure to have your cutting board and knife properly sanitized prior to use. 

• Get a hand towel, get it wet, wring out the excess water and place the towel on the countertop with one edge of the towel touching the edge of the countertop.

• Then take the cutting board and align it with the towel.

  Make sure your shoulders are square to the cutting board.

What direction do you go with a potato peeler when peeling a potato?

• Towards you.

• Away from you.

• It doesn't matter, it's a potato peeler, and no one ever cuts themselves with it.

What is under the potato to catch the peels when peeling the potato?

• The kitchen sink.

• A bowl.

• In the trash can.

What is "Blocking"?

• A basketball move.

• Where you cut the potato into a block.

• It is where you put the potato on the butcher block cutting board.

The French term "batonnet" (battineh) means what?

• I do not know because it is French, and I do not speak French.

• Small Stick

• Dice cut

What are the measurements of the batonnet cut?

• 2 ¹/₂ inches by ¹/₄ inch by 1/₄ inch.

• You mean there is math in cooking?? 

• 4 inches by ¹/₈ inch by ¹/₈ inch.

What can happen if you stack too many pieces of your ingredients when you're cutting them?

• I can get it done faster.

• The ingredient may slip around, and I may cut myself.

• You only cut one piece of food at time.

What are the dimensions of the small dice?

• ¹/₈ square

• ¹/₄ square

• ⁵/₁₆