Knife Skills and Kitchen Safety Guide
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ProStart
Batonnet: 2 x 1/4 x 1/4
Julienne: 2 x 1/8 x 1/8
Brunoise: 1/8 x 1/8 x 1/8
Dice: ¼ x ¼ x ¼ or ½ x ½ x ½
Chiffonade: Roll leaf such as basil or spinach
and thinly cut into strips.
Diagonal: Cut on a 45 degree angle
Rondelle: Circle cut like a coin
Mince: Very small pieces – rocking motion
Coarse Chop: Like dice, but not as precise –
uniform in size so it cooks evenly.
A:
Tip
B:
Cutting Edge
C:
Spine
D:
Blade
E:
Heel
F:
Bolster
G:
Handle
H:
Tang
I:
Butt
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 knives in knife kits, racks or sheaths
Never hand someone a knife, put it on the
counter and let them pick it up
Learn essential knife skills and kitchen safety tips to enhance your culinary experience. From mastering cuts like chiffonade and brunoise to keeping your knives sharp and handling them with care, this comprehensive guide covers everything you need to know for safe and efficient food preparation.
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Presentation Transcript
Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.
Coarse Chop: Like dice, but not as precise uniform in size so it cooks evenly.
A: Tip B: Cutting Edge C: Spine D: Blade E: Heel F: Bolster G: Handle H: I: Tang Butt
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 knives in knife kits, racks or sheaths Never hand someone a knife, put it on the counter and let them pick it up
