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Know Your Knives

Know Your Knives. ProStart Chapter 5. What is this?. What is this?. What is this?. What is this?. What is this?. What is this?. What is this?. Describe the following cut:. Batonnet: 2 x 1/4 x 1/4 . Describe the following cut:. Brunoise: 1/8 x 1/8 x 1/8. Describe the following cut:.

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Know Your Knives

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  1. Know Your Knives ProStart Chapter 5

  2. What is this?

  3. What is this?

  4. What is this?

  5. What is this?

  6. What is this?

  7. What is this?

  8. What is this?

  9. Describe the following cut: Batonnet: 2 x 1/4 x 1/4

  10. Describe the following cut: Brunoise: 1/8 x 1/8 x 1/8

  11. Describe the following cut: Dice: ¼ x ¼ x ¼ or ½ x ½ x ½

  12. Describe the following cut: Julienne: 2 x 1/8 x 1/8

  13. Describe the following cut: Mince: Very small pieces – rocking motion

  14. Describe the following cut: Coarse Chop: Like dice, but not as precise – uniform in size so it cooks evenly.

  15. Describe the following cut: • Diagonal: Cut on a 45 degree angle, ¼” thick

  16. Describe the following cut: • Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.

  17. Parts of a knife A: Tip B: Cutting Edge C: Spine D: Blade E: Heel F: Bolster G: Handle H: Tang I: Butt

  18. Guidelines for knives: • 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

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