Tle Lesson 2 Knife Skills

Front 1

Chef's Knife

Back 1

Comes in various sizes, strong, rigid blades used for basic jobs like cutting vegetables, chopping herbs, shredding, slicing, dicing

Front 2

Paring Knife

Back 2

Small knife with thin, flexible blade. Ideal for small fruits and vegetables.

Front 3

Filleting Knife

Back 3

Thin blades used for butterfly cuts.

Front 4

Boning Knife

Back 4

Used for removing bones or joints of meat and poultry.

Front 5

Butcher's Knife

Back 5

Used to fabricate raw meat.

Front 6

Securely hold your knife, Anchor cutting boards, Fingertips curled back, Eyes on the knife, Take your time, Yield to falling knives.

Back 6

Give the full terms for knife SAFETY.

Front 7

Chopping, shredding, julienne and batonnet, dice, paysanne or fermiére, lozenge, rondelle, oblique, or roll cuts

Back 7

Give the basic cuts.

Front 8

Dice

Back 8

Cut into cube-shaped pieces

Front 9

Batonnet

Back 9

Cut slightly thicker than Julienne.

Front 10

Brunoise

Back 10

Very small dice cuts.

Front 11

Julienne

Back 11

Cut into long, thin, rectangular pieces

Front 12

Coarse Chopped

Back 12

Chopped into rather large, uniform, pieces. Used for mirepoix.

Front 13

Mince

Back 13

Cut very fine and evenly, used for herbs, shallots, and garlic.

Front 14

Chiffonade

Back 14

A technique where herbs or leafy green vegetables are cut into long, thin strips.

Front 15

Allumette

Back 15

Matchstick cut

Front 16

Pont Neuf

Back 16

Cut for a big square steak fry.

Front 17

Rondelles

Back 17

Simple cut out