Kitchen Knife Review Culinary Arts II Common Kitchen
- Slides: 7
Kitchen Knife Review Culinary Arts II
Common Kitchen Knives • Chef Knife – Most commonly used knife, best for precision cuts and mincing • Paring Knife – Fruits, vegetables, small cuts • Serrated Knife – Bread, tomatoes, other soft items
Parts of the CHEF KNIFE
How to cut SAFELY 1. The most important thing about knives is that they are sharp. (Less force = less likelihood of injury) 1. Cut away from your body (diagonally) 1. Use the claw technique. 1. Always cut on a cutting board. (make it nonslip with damp paper towel) 1. Never put knives into a sink filled with soapy water – wash and dry separately!
Common Knife Cuts • Coarsely Chopped: large sized, irregular pieces • Chopped: medium sized, irregular pieces • Minced: small sized, irregular pieces • Finely Minced: extra small, irregular pieces • Sliced: cut crosswise, ¼ inch thick
Precision Knife Cuts • Medium Dice: ½ x ½ inches • Batonnet (bat-tow-nay): ¼ x 2 inches • Small Dice: ¼ x ¼ inches • Julienne: 1/8 x 2 inches • Brunoise(broon-wah): 1/8 x 1/8 inches
Other Cuts • Cookies/Crackers – Crushed (use rolling pin or food processor) • Herbs: – Snipped (put herbs in cup and cut with kitchen shears) – Chiffonade (stack leaves, roll like a burrito and then slice)
