01. Alcalde, Algren B.

– 10A
CULINARY ARTS
Mr. Randolph L. Nicdao

Activity 2.3: Knife Skills 02

1. Julienne – cutting the potato into thin slices
Peel – peeling the outer layer of the potato
Chop – chopping or batonnet the potato into bite-sized pieces
2. - When peeling make sure to peel away or outwards to ensure your safety
- The size and shape of what you’re cutting is important. For a potato, if it’s small
then you won’t get your desired batonnet cut for your French fries.
- Peeling in one direction makes the shape of the potato better resulting to easier cuts.
3. Potato wedges. You can cut potatoes into wedges by first slicing it in half lengthwise.
Place the cut side of the potato down and cut it in half again to create quarters. Place
each potato quarter cut side up, then slice down the center of the quarter to create a
wedge.