Knife Skills: 18 flashcards
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1. What are the dimensions of a julienne cut?
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1/8 inch × 1/8 inch × 2 inches (3 mm × 3 mm × 5 cm). Fine matchstick-shaped pieces.
2. What is the difference between allumette and julienne?
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Allumette is slightly larger: 1/8 × 1/8 × 2 to 3 inches (3 × 3 × 5 to 7.5 cm) vs. julienne's 2-inch length. Allumette is often used for potatoes.
3. What are the dimensions of a bâtonnet cut?
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1/4 inch × 1/4 inch × 2 to 3 inches (6 mm × 6 mm × 5 to 7.5 cm). Thicker stick-shaped pieces.
4. What is a brunoise and how is it produced?
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A fine dice measuring 1/8 × 1/8 × 1/8 inch (3 × 3 × 3 mm), produced by cutting a julienne stick crosswise.
5. What are the dimensions of small dice and from which stick is it made?
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1/4 × 1/4 × 1/4 inch (6 × 6 × 6 mm), produced by cutting a bâtonnet stick crosswise.
6. What are the dimensions of medium dice?
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1/2 × 1/2 × 1/2 inch (12 × 12 × 12 mm), produced by cutting a 1/2-inch thick stick crosswise.
7. What are the dimensions of large dice?
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3/4 × 3/4 × 3/4 inch (18 × 18 × 18 mm), produced by cutting a 3/4-inch thick stick crosswise.
8. What is the first step in the dicing technique?
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Square off the product to create a flat, stable surface.
9. Describe the proper position of the guiding hand (claw) for safety and accuracy.
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Fingertips curled under, knuckles extended forward. The side of the blade rests against the knuckles, not the fingertips. Thumb and last two fingers grip the product; index and middle fingers curl under.
10. What is the recommended slicing motion for most cuts?
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The tip of the knife remains on the cutting board, and the blade is pushed down and forward through the product in a smooth, even motion.
11. Why is a sharp blade safer than a dull one?
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A dull blade requires more force and is more likely to slip, increasing the risk of injury. A sharp blade cuts cleanly with less effort.
12. What is the chiffonade cut and how is it performed?
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A cut for leafy vegetables and herbs: stack leaves, roll tightly, then slice into thin ribbons.
13. What is the tourné cut used for?
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To create football-shaped pieces from vegetables for even cooking and elegant presentation.
14. What is the oblique or roll cut?
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For cylindrical vegetables: cut on an angle, roll a quarter turn, cut again on an angle, creating pieces with more surface area for even cooking.
15. What is the purpose of using the heel of the blade?
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The heel is the widest and strongest part, used for heavy work such as cutting through bones or hard vegetables.
16. What is the purpose of the tip of the blade?
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Used for delicate work, such as mincing herbs or making fine cuts.
17. Why is uniformity in knife cuts important?
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To ensure even cooking, professional appearance, and control of texture in the final dish.
18. What is the recommended way to maintain and store knives?
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Hone with a steel before each use, sharpen regularly with a steel or whetstone, wash by hand and dry immediately, store in a knife block, magnetic strip, or with blade guards.
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