Download - ProStart Chapter 5. Batonnet: 2 x 1/4 x 1/4
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Know Your
KnivesProStart Chapter 5
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Batonnet: 2 x 1/4 x 1/4
Describe the following cut:
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Describe the following cut:
Brunoise: 1/8 x 1/8 x 1/8
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Dice: ¼ x ¼ x ¼ or ½ x ½ x ½
Describe the following cut:
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Julienne: 2 x 1/8 x 1/8
Describe the following cut:
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Mince: Very small pieces – rocking motion
Describe the following cut:
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Coarse Chop: Like dice, but not as precise – uniform in size so it cooks evenly.
Describe the following cut:
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Diagonal: Cut on a 45 degree angle, ¼” thick
Describe the following cut:
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Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.
Describe the following cut:
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A: TipB: Cutting EdgeC: SpineD: BladeE: HeelF: BolsterG: HandleH: TangI: Butt
Parts of a knife
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Keep knives sharpened – cuts more evenly with less force, it’s safer
Use a knife only for it’s intended purpose Keep the handle clean and dry Never leave knives soaking under water Never talk or point with a knife Never distract others who are using knives If a knife is dropped, jump back and let it fall Store knifes in knife kits, racks or sheaths Never hand someone a knife, put it on the
counter and let them pick it up
Guidelines for knives: