Culinary I Knife Overview

What type of knife cut did we practice in our stir-fry lab on the carrot?

• Mince

• Brunoise

• Battonet

• Julienne

What is a julienne cut?

• Thick strips - 1/4 x 1/4 x 2 inches

• Thinly cut strips - 1/8 x 1/8 x 2 inches

• Thinly diced pieces

• Used for herbs - stacked, rolled, and cut

What does it mean to mince something?

• Long matchsticks

• Medium dice

• Finely chopped pieces

• Medium pieces

What is this cut called?

• Chiffonade

• Tourne cut

• Batonnet

• Medium dice

What is this technique called?

• Grip

• Tucked fingers

• Claw

• Control

What is a batonnet cut?

• Coarse chop

• 1/4 x 1/4 x 2 inch strips

• 1/8 x 1/8 x 2 inch strips

• Finely chopped

What is the most commonly used knife in the kitchen that can be used for a variety of different tasks?

• Chef's Knife

• Pairing Knife

• Serrated Knife

• Cleaver

What does Brunoise mean?

• To mince

• To cut in thin slices

• 1/8 x 1/8 x 1/8 inch small dice

• 1/4 x 1/4 x 1/4 dice

What can you do with extra vegetable trimmings?

• Recycle

• Make vegetable stock

• Throw them away

What is this knife technique called?

• Grip

• Bridge method

• Claw

• Holding an onion