1. Kitchen Knives
Chef I

2. Common Kitchen Knives Chef Knife Paring Knife Serrated Knife
Most commonly used knife, best for precision cuts and mincing
Paring Knife
Fruits, vegetables, small cuts
Serrated Knife
Bread, tomatoes, other soft items
Others: Utility, Boning, Filet, and more
(not used in this class)

3. Parts of the CHEF KNIFE

4. How to cut SAFELY
The most important thing about knives is that they are sharp. (Less force = less likelihood of injury)
Cut away from your body (diagonally)
Use the claw technique.
Always cut on a cutting board. (make it nonslip with damp paper towel)
Never put knives into a sink filled with soapy water – wash and dry separately!

5. Common Knife Cuts Coarsely Chopped: large sized, irregular pieces
Chopped: medium sized, irregular pieces
Minced: small sized, irregular pieces
Finely Minced: extra small, irregular pieces
Sliced: cut crosswise, ¼ inch thick

6. Precision Knife Cuts Medium Dice: ½ x ½ x ½ inches
Batonnet (bat-tow-nay): ¼ x ¼ x 2 inches
Small Dice: ¼ x ¼ x ¼ inches
Julienne: 1/8 x 1/8 x 2 inches
Brunoise(broon-wah): 1/8 x 1/8 x 1/8 inches

7. Other Cuts Cookies/Crackers Herbs:
Crushed (use rolling pin or food processor)
Herbs:
Snipped (put herbs in cup and cut with kitchen shears)
Chiffonade (stack leaves, roll like a burrito and then slice)