1. TFJ3C
Ms. Mulligan Smith

2. Chef’s Knife Sometimes called a French knife large, wedge shaped blade
chop, dice, mince

3. Paring Knife Short blade, fine work
Peels and cuts fruits and vegetable

4. Serrated Knife
Cuts through foods with a hard exterior and a soft interior
Serrated blade
Easily cuts through bread, tomatoes, cakes

5. Anatomy of the Knife A: Tip – Scoring shallow cuts
B: Spine – Thicker than blade
C: Bolster – Gives the blade weight
D: Heel – Keeps fingers away from blade
E: Rivets: Secure handle to blade
F: Handle: Should be strong and
easy to grip
G: Tang – Helps with balance
The best knives are forged from a single
piece of steel that runs the entire length of
the knife.
Full-tang construction offers better
balance, making the knife easier to use.

6. How to hold a knife Hand holding knife
Pinch blade with thumb and pointer finger
Wrap the rest of the fingers around the handle
Provides for extra control over the blade.
Use a rocking motion 6

7. How to hold a knife Hand holding food
Your non-knife hand is called your "guiding hand," and its job is to hold the food to keep it from sliding around on the cutting board.
You need to keep those fingertips tucked safely away, while still being able to firmly hold the food.
“Claw’, keep fingers curled back
Use your middle finger as a guide

8. The 10 Commandments of Knife Safety
Thou shalt always cut away from yourself
Thou shalt use an appropriate firmly fixed, cutting surface
Thou shalt keep your knives sharp
Thou shalt use the right knife for the right job
Thou shalt hand wash your knives
Thou shalt always hold a knife by the handle
Thou shalt always carry and store knives blade down
Thou shalt store knives with their blade covered
Thou shalt never wash knives in the dishwasher
Thou shalt never grab for a falling knife

9. Knife Safety Tips Always use a cutting board
Place a towel under the cutting board to keep it from sliding
Choose the proper size and type of knife for the job.
Always cut away from the body
Curl fingers away from blade when holding food being cut
Wash them separately

10. Different Types of Cuts
Large pieces of vegetables take longer to cook than smaller ones
Consistent cutting technique ensures your food is cooked to a uniform degree of doneness
Chop – To cut food into fine, medium or coarse irregular pieces
Dice - To cut food into uniform pieces.
Mince – To chop food into tiny, irregular pieces.
Slice – To cut food into flat, thin pieces.
Julienne – To cut food into thin, match like sticks.

11. Slice

12. Mince

13. Large Dice
The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch.

14. Batonnet
The batonnet measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another cut, the medium dice.

15. Medium Dice
The medium dice measures ½ inch × ½ inch × ½ inch.

16. Allumette
Measuring ¼ inch × ¼ inch × 2½-3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.

17. Small Dice
The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections.

18. Julienne
The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches.

19. Brunoise
The brunoise knife cut measures 1/8 inch × 1/8 inch × 1/8 inch.

20. Fine Julienne
The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It's also the starting point for the fine brunoise cut.

21. Fine Brunoise
The fine brunoise knife cut (pronounced BROON- wahz) measures 1/16 inch × 1/16 inch × 1/16 inch.

22. Chiffonade
Cutting herbs and leafy green vegetables into long, thin strips
Common with spinach, sage and basil
Rag-like strips