Knife Safety
This is the safest way to walk while carrying a knife: hold the handle, point the blade down and toward the back.
Walking with the knife pointed down and behind you
This knife is commonly used for general cutting
Chef knife
What is the name of a cut that turns food into extremely small, uniform pieces
Mince
After using your knives, they should be returned this way.
Clean and dry
When carrying a knife, what should you do if you have to walk around other chefs in the kitchen while holding it?
Make everyone aware by saying "Knife behind" or "Carrying a knife"
This smaller knife is one of the three primary knives we will use in class
Pairing knife
This cut turns food into small, uniform, neat cubes (can be 3 sizes)
Dice
Your kitchen knife kit should have this identifying number
Your Kitchen #
This is something you should NEVER do with a kitchen knife, even as a joke.
Throw, toss, or juggle it
This knife has a blade with teeth, used to cut soft foods
Serrated knife
This French term means cutting vegetables into thin strips
julienne
Before dicing, you should have this surface and a sharp knife ready
Cutting Board
When handing a knife to someone, the safest option is to do this instead of handing it directly to them
Place it on the counter
This is the sharp part of the knife that does the actual cutting
Blade
This French term means "small stick" and produces larger stick-shaped pieces than a julienne
Batonnet
While cooking, your knives should NOT be kept near this
Cutting boards or kitchen prep
If you must hand a knife directly to someone, you should hold the ___ and give the receiver the ___.
hold the SPINE and give the receiver the HANDLE
These are two parts of a knife identified in the presentation besides the blade and handle
Spine and bolster
This cut is made by taking a julienne, lining up the cuts, and dicing them into smaller pieces
Brunoise
This grip helps protect your fingers while cutting and is shown in the knife skills presentation.
Claw grip