Knife Safety and Knife Cuts

Foods 2
Unit 1
Natalie Johnson

Cutting Boards
Cutting board prevents damage to
the countertop.
Wood cutting boards keep knives
sharper longer but are more porous.
A plastic cutting board can damage
knives but it is safer.
To stabilize cutting boards place a
damp towel under the cutting board.
Wood boards need to be sanitized with
sanitizing solution.
Plastic cutting boards can be sanitize
in the dishwasher.
Cut raw meat on cutting boards separate from vegetables, etc.

Chefs Knife
Among the most versatile knives, this is the knife
used daily for chopping, slicing, dicing and
mincing.

Paring Knife
This indispensable
knife is handy for
smaller precision tasks
like peeling, trimming
and slicing small fruits
and vegetables.

Serrated Knife
A serrated bread knife cuts soft,
fresh loaves without squashing or
tearing. Its also great for cutting
tomatoes and citrus.

Sanitation
Knives should not go in the dishwasher
Or, in the bottom of the sink
Hand wash knives
Store in knives in wood blocks
Knives should not be stored loose in a
drawer.

Batonnet: French for stick

by by 2.5-3 long

Julienne:
1/8 by 1/8 by 2 long

Brunoise:
1/8 cubed

Dice:
Large Dice: cubed
Medium Dice: cubed
Small Dice: cubed

Chiffonade:
Cutting leafy greens into long thin strips.
This is accomplished by stacking leaves, rolling them tightly,
then slicing the leaves perpendicular to the roll.

Diagonal:
45 degree angle cut