NAME: ______________________________________________________ DATE: ___________________CLASS: _________

ANATOMY OF A KNIFE

Tip – The tip of the knife - the point, which is used for _____________________________________________________.

Heel – The heel, the _____________________________, is used for _________________________________________________.

Bolster – The bolster is the ___________________________________________________________________________________.

Bolsters add _______________________________________________________ to a knife.

Tang – The tang is the ________________________________________________________________________________________.

The tang adds ______________________________________________________________________________________ to a knife.

A full tang refers to a tang that extends _____________________________________________________________________.

Rivets – Rivets _______________________________________________________________________________________. Be sure

they are flush with the handle. Avoid knives without rivets (this could lead to a handle popping off).

Blade – the blade is ____________________________________________________________________________________________.

Cutting Edge – The cutting edge is the

portion of the blade

_______________________________________________

_________________________________. The more

____________________________ a cutting edge,

the ___________________ it is to chop and

mince with a

_____________________________________________.

_____________________________ cutting edges

support ____________________________________

_____________________________________________

Spine – The spine gives the cutting edge __________________________________________________________the knife.

Depending on the type of knife this can be as thick as or much thicker than the cutting edge.

Handle – Next to the cutting edge, is the handle that should be _____________________

______________________________________________ well and helps balance the knife.

HOLDING THE KNIFE

The way you hold the knife will be determined in part by _________________________________

___________________________________________________.

The four basic grips used with a chef’s knife are as follow:

˛ Grip the handle with all four fingers and hold the thumb gently but firmly

against the blade’s spine

˛ 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

˛ Grip the handle overhand, with the knife held vertically – this grip is used with

a boning knife for meat fabrication tasks

THE GUIDING HAND

The guiding hand, _______________________________________________________, is used to __________

__________________________________________. This is done to ______________________________________

_________________________ as you cut it. It also makes it easier to ______________________________

_________________________ or slice you are making.

The Basic Types of Cuts

Why is it important to cut properly?

-_______________________________________________________________________________________________

-_______________________________________________________________________________________________

Squaring Off Your Items

To square off the item, to get the item _______________________________________________________.

You will have _____________________, which can be _____________________________________________.

Step 1: Cut off both ends.

Step 2: Square off the sides of the object to form a rectangle.

How To Batonnet (bah-tow-NAY)A batonnet is a fancy French word for ________________________________.

The measurement is __________________________________________.

Step 1: Cut the rectangular object into ¼” slabs.

Step 2: Stack the ¼” slabs and cut them into ¼” strips.

How To Julienne (Joo-lee-ENN)The julienne is the

___________________________________________.

Regular Julienne =

___________________________________

Fine Julienne =

______________________________________

How To Dice

Take the batonnet cut, and ________________________________________ into equal sided cubes.

The technical measurements for dice:

Large dice = _________________________________

Medium dice = ______________________________

Small dice = _________________________________

Brunoise = _________________ (BROON-wahz)

Fine Brunoise = ____________________________

RONDELLES

Rondelles are a ______________ vegetable, such

as a carrot or cucumber, _______________________.

OBLIQUE

Make a _______________________________________

__________. Hold the knife in the same

position and ______________________________

_____________(90 degrees). Slice through it

on the same diagonal, forming a piece

with _____________________________. Be sure to

decrease the angle of the diagonal as the

vegetable gets larger in diameter. This will

________________________________________________

________________________________________________.

CHIFFONADE

The chiffonade cut is _____________________________________________________. The result is ______

____________________________, often used as a ________________________ or bed.

Step 1: Stack the leaves Step 2: Roll the leaves Step 3: Place the stack of

leaves down

onto a cutting board.

Roll the leaves up tightly.

Step 4: Make thin cuts through the roll.

Step 5: Separate the strips.

TOURNÉ VEGETABLES

Turning vegetables (tourner in French) requires a _________________________________________

that simultaneously ___________________________________________________________ the vegetable.

The shape is similar to a _______________________________________________.

How to dice an onion…

Step 1: Cut off the top end of the onion.

Step 2: Place the onion, cut side down, slice

in half, lengthwise.

Step 3: Peel outer skin, if the first layer is

slimy or dry, remove.

Step 4: Place onion half

face down with the root

end facing away from you.

Step 5: Make vertical cuts, top to bottom making sure not to cut all the way through the

root, as the roots holds the onion together.

Step 6: Rotate the onion and slice horizontally, leaving the roots intact.

Step 7: Cut across the onion, top to bottom.

How to section an orange…

Sectioning an orange means __________________________________________________________________

____________________________________________ -- leaving only the fruit. Why section an orange?

Because sectioned oranges _______________ much better, and they __________________ better

under the broiler, and look better!

Step 1: Cut off the top and bottom of an orange.

Orange will be stable.

Step 2: Set the orange on a cutting

B moard flat side down and cut off

the skin and all of the white pith in

curved strips.

Step 3: Continue working

your way around the orange until no skin remains.

Step 4: Hold the orange in the palm of one hand

and the knife in the other. Run a knife on the right side of the section next to the right

membrane, then on the left side of the section next to the left membrane.

Step 5: Loosen the section and

remove it from the orange.

Step 6: Continue removing the rest of the

sections folding empty membranes to one

side like pages of a book.