Knife Cuts

What was the most requested skill by the subscribers?

• Baking techniques

• Sauce making

• Plating aesthetics

• Knife skills

What is the primary knife discussed for kitchen use?

• Paring knife

• Bread knife

• Chef's knife

• Filet knife

How should you care for a chef's knife?

• Leaving it to air dry

• Using a metal scrubber

• Hand washing with soap and water

• Dishwasher cleaning

What is the correct way to hold a chef's knife?

• With all fingers wrapped around the handle

• Pinching the blade with thumb and pointer finger

• By the handle only

• Using a towel for grip

How should you position your non-dominant hand while cutting?

• Flat on the cutting board

• Fingertips tucked in

• Fingers fully extended

• Holding the knife handle

What is the first basic knife cut introduced?

• Julienne

• Batonnet

• Brunoise

• Chiffonade

What size is a brunoise cut?

• 1/4 inch cube

• 1/8 inch cube

• 1/2 inch cube

• 3/4 inch cube

What is the size of a medium dice cut?

• 1/4 inch

• 1 inch

• 1/2 inch

• 3/4 inch

Which cut is often used for garnishes?

• Julienne

• Large dice

• Rough chop

• Batonnet

What is the size of a julienne cut?

• 1/8 inch by 1/8 inch by 2 inches

• 3/4 inch by 3/4 inch by 2 inches

• 1/2 inch by 1/2 inch by 2 inches

• 1/4 inch by 1/4 inch by 2 inches