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Basic Knife Cuts

The document discusses basic knife cuts and techniques. It outlines four basic knife grips and describes precision cuts like slicing, dicing, mincing, julienne, batonnet, brunoise, paysanne, fermière, lozenge, rondelle, chiffonade, and diamond cuts. It emphasizes the importance of uniform cuts and proper mise en place when preparing ingredients. Students will practice different cuts in groups and have their skills evaluated on parameters like demonstrating the proper names and techniques of cuts as well as knife safety.

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CecilleMananita
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693 views30 pages

Basic Knife Cuts

The document discusses basic knife cuts and techniques. It outlines four basic knife grips and describes precision cuts like slicing, dicing, mincing, julienne, batonnet, brunoise, paysanne, fermière, lozenge, rondelle, chiffonade, and diamond cuts. It emphasizes the importance of uniform cuts and proper mise en place when preparing ingredients. Students will practice different cuts in groups and have their skills evaluated on parameters like demonstrating the proper names and techniques of cuts as well as knife safety.

Uploaded by

CecilleMananita
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BASIC KNIFE CUTS

By the end of the lecture you should be…

· Familiar with the four basic knife grips


· Able to perform a variety of basic knife cuts
· Knowledgeable of the various precision
knife cuts
· Cognizant of the basics of mise’ en place
Holding Knife

4 basic grips used with a chef’s knife are


as follows:
1. Grip the handle with all four fingers and
hold the thumb gently but firmly against the
blade’s spine
2. Grip the handle with all four fingers and
hold the thumb gently but firmly against
the side of the blade.
3. Grip the handle with three fingers, rest the
index finger flat against the blade on one side,
and hold the thumb on the opposite side to give
additional stability and control
4. Grip the handle overhand, with the knife
held vertically – this grip is used with a boning
knife for meat fabrication tasks
The guiding hand
 Theguiding hand, the hand not holding the
knife, is used to hold the object being cut.
 to prevent food from slipping as you cut it.
It also makes it easier to control the size of
the cut or slice you are making.
Precision Cuts
 Theaim should always be to cut the food into
pieces of uniform shape and size.
 Evenlycut items look more attractive, but more
important, they cook evenly so your dishes have
the best possible flavor, color, and texture.
 Unevenlycut items give an impression of
carelessness that can spoil the dish’s look.
 The flavor, texture, and appearance of the dish
suffer if its components are unevenly cut
Precision Cuts
Most foods require some preliminary trimming, peeling, or
squaring off to make subsequent cuts easier to perform.

 Trimming tasks include removing root and stem ends from fruits,
herbs, and vegetables.

 Peeling tasks can be done using a rotary peeler if the skin is not too
thick;
 Pairing knives can also be used to trim many fruits and vegetables.
 A chef’s knife is required for vegetables, fruits and other foods
with thick rinds or skins, such as hard-skinned squashes and
pineapples.

 Exterior fat, gristle, and sinew can be removed from meats and
poultry with a boning knife.

 Foods that are naturally round can be difficult to control as you


cut them. A slice can be removed from the bottom or side of a
round food to make it sit flat on the cutting board.
BASIC AND ADVANCED CUTS
3 basic cuts

SLICING
DICING
MINCING
MINCE

 Mincing is a very fine cut that is suitable


for many vegetables and herbs.

 When mincing herbs, rinse and dry well,


and strip the leaves from the stems.
CHIFFONADE
 The chiffonade cut is done by hand to cut herbs, leafy greens, and
other ingredients into very fine shreds.
 Chiffonade is distinct from shredding, however, in that the cuts are
much finer and uniform.
 This cut is typically used for
delicate leafy vegetables and
herbs.
SHRED OR GRATE
Shredded or grated items can be

coarse or fine, depending upon

the intended use.

Foods can be shredded with

a chef’s knife, a slicer, shredding tools and attachments,

a mandoline or box grater.


JULIENNE & BÂTONNET
 Julienne and bâtonnet are long, rectangular cuts.
 Related cuts are the standard pommes frites and
pommes pont neuf cuts (both are names for French
fries) and the allumette (or matchstick)cut.
 The difference between these cuts is the final size.

 Julienne cuts are 1/8 inch in thickness and 1-2 inches long.
 Bâtonnet cuts are ¼ inch in thickness and 2-2 ½ inches long.
FINE JULIENNE
1/16 x 1/16 x 1 to 2 inches
(2 x 2 x 25 to 50 millimeters )

JULIENNE / ALLUMETTE
1/8 x 1/8 x 1 to 2 inches
(4 x 4 x 25 to 50 millimeters )

BATONNET
1/4 x 1/4 x 2 to 2 1/2 inches
(6 x 6 x 50 to 60 millimeters )
BRUNOISE
1/8 x 1/8 x 1/8 inch
(4 x 4 x 4 millimeters)

SMALL DICE/ MACÈDOINE


1/4 x 1/4 x 1/4 inch
(6 x 6 x 6 millimeters)
MEDIUM DICE/PARMENTIER
1/2 x 1/2 x 1/2 inch
(12 x 12 x 12 millimeters)

LARGE DICE
3/4 x 3/4 x 3/4 inch
(20 x 20 x 20 millimeters)
PAYSANNE & FERMIÈRE CUTS
 Cuts produced in the paysanne (peasant) and fermière
(farmer) style are generally used in dishes intended to
have a rustic or home-style appeal.
 When used for traditional regional specialties, they may
be cut in such a way that the shape of the vegetable’s
curved or uneven edges are still apparent in the finished
cut.
 However, it is important to cut them all to the same
thickness so that they will cook evenly.
DICE CUTS
 Dicing
is a cutting technique that produces a cube-
shaped product.

 Differentpreparations require different sizes of dice -


fine (brunoise), small, medium, and large dice.
PAYSANNE & FERMIÈRE CUTS

FERMIÈRE
PAYSANNE
Cut to desired thickness,
1/2 x 1/2 x 1/8 inch
1/8 to 1/2 inch
(12 x 12 x 4 millimeters)
(4 to 12 millimeters)
DIAMOND/LOZENGE CUTS
 cut is similar to the paysanne

 most often used to prepare a vegetable garnish.


Instead of cutting batonnet, thinly slice the vegetable,
then cut into strips of the appropriate width.

LOZENGE
Diamond shape, 1/2 x 1/2 x 1/8
inch
(12 x 12 x 4 millimeters)
RONDELLES
 Cylindrical cut, and crosswise cutting bias to produce an
elongated or oval disk or by slicing it in half for halfmoons.
 Ifthe vegetable is scored with a channel knife, flower shapes
are produced.

RONDELLE
Cut to desired thickness, 1/8 to 1/2 inch
(4 to 12 millimeters)
OBLIQUE OR ROLL CUTS
 Oblique, as it refers to a vegetable cut, reflects the fact that the
cut sides are neither parallel nor perpendicular.
 The effect is achieved by rolling the vegetables after each cut.
 This cut is used for long, cylindrical vegetables such as carrots
and celery.
Mise’ en place
1. Set up your work area safely and completely before you start to work .
2.Gather items necessary to keep your work area safe and clean.
3.Gather the appropriate portioning and storage materials.
4.Make sure that storage and portioning materials are properly cleaned
before you begin.
5. Keep foods at the best possible temperature for prep work.
6. Stand in a natural position, facing the cutting board squarely.
7. Arrange your work so that it flows in a logical direction.
8. Use gloves properly.
PERFORMANCE TASK:
Groups should have access to the appropriate mis en place for
e ach of the cuts and decide which vegetables to use based on
the group's assigned cuts.

Each group will need to present a sampling of each cut for


review and discussion upon completion of the exercise.
The instructor will need to determine whether the cuts are of
the appropriate size and the groups will need to provide
commentary on the best uses for each of the cuts.
PERFORMANCE TASK:
Students will need to form three 6 groups to practice the
following cuts:
 Groups1 & 4: Small dice, julienne, brunoise, fermière, and
paysanne triangle, diamond
 Groups2 & 5: Medium dice, fine julienne, batonnet,
lozenge, and diamond, mincing
 Group 3&6: Large dice, brunoise, paysanne round, rondelle,
and chiffonade
CULINARY CUTS Poor Good Very Good
KNIFE SKILL PERFORMANCE 0 points 5 points 10 points

Can the students remember


Does not remember the Remember some
the names Remember all the names
terminology for specific terminology for specific
(Can they remember the knife cuts knife cuts
of the knife cuts given.
names of the different cuts)
Demonstration
Knife cuts are not uniform and Knife cuts are correct size Knife cuts are perfect
(Can they demonstrate the knife up to scale but not uniform size and uniform
different cuts
Knife Safety Does not know the Demonstrates a variation Properly demonstrates
(Do they know the proper way proper way to handle a of proper knife knife safety and
to use chef's knife) knife technique. techniques.

Proper Mise en place

(Set up work area clean, safely Perform atleast 4 important Perform all the guidelines
Does not perform Mise en
and completely before begin Place before start to work
guidelines o n workplace on workplace Mise en
work) Mise en place place

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