ProStart Chapter 5

Know Your Knives

What is this?

Tourne:

• Cutting the curved surfaces of vegetables• Similar to a paring knife

What is this?

Paring Knife:• Trims and pare vegetables and fruits

What is this?

Boning Knife:

• Used in the butchering area• Separates meat from the bone• Blade is thin and flexible

What is this?

Chef’s Knife:• Also called a “French knife” or “All purpose Knife”• All purpose knife for chopping, slicing, and mincing

What is this?

Serrated Slicer:• Long, thin serrated blade• Slices bread or cakes

What is this?

Utility Knife:• All purpose knife used for cutting fruits, vegetables, and some meats

What is this?

Fillet Knife:• Thin, flexible blade• For cutting fish fillets

Name the Knife Cuts:

Batonnet: 2” x ¼” x ¼”

Small Dice:¼” x ¼”

Julienne: 2” x 1/8” x 1/8”

Name the Knife Cuts:

How To:

Brunoise: 1/8” x 1/8” x 1/8”

*Start by making a julienne cut

Name the Knife Cuts:

Name the Knife Cuts:

Medium Dice Large Dice

½” x ½” x ½” ¾” x ¾” x ¾”

How To:

Mince: Very small pieces – rocking motion

Name the Knife Cuts:

How To:

Describe the following cut:Coarse Chop:

Like dice, but not as precise – uniform in size so it cooks evenly.

Describe the following cut:Diagonal:

Cut on a 45 degree angle, ¼” thick

Describe the following cut:Chiffonade:

Roll leaf such as basil or spinach and thinly cut into strips.

How To:

Parts of a knifeA: TipB: Cutting EdgeC: SpineD: BladeE: HeelF: BolsterG: HandleH: TangI: Butt

Guidelines for knives:Keep knives sharpened – cuts more evenly

with less force, it’s saferUse a knife only for it’s intended purposeKeep the handle clean and dryNever leave knives soaking under waterNever talk or point with a knifeNever distract others who are using knivesIf a knife is dropped, jump back and let it fallStore knifes in knife kits, racks or sheathsNever hand someone a knife, put it on the

counter and let them pick it up