Cutting Like a Pro Name________________________________

22 points/Culinary Arts 1
Part 1: Label the part of the knife using the graphic below to include the following: 4 pt

TIP BOLSTER SPINE CUTTING EDGE HANDLE BUTT HEEL BLADE

Part 2: Read pages 232-240 in the Foundations of Restaurant Management Level One textbook and Knives &
Knife Cuts presentation to review the types of knives and knife care.
1. Name and describe 2 different types of steels to hone knives. 1 pt
Ceramic and diamond hones.

2. Name 3 guidelines to properly care for knives (many more are listed). 1 pt

Always keep knife clean and don’t put in dishwasher.

3. What knife/knives do you find to be most important to have in the kitchen? Explain your answer. 1 pt

A chef’s knife because it can be used for many purposes.

Identify each knife and explain its primary function:

Knife Graphic Knife Name (.5 pt) Function (.5 pt)

cleaver Breaking up bones and large pieces of meat.

santoku Similar to chef’s knife but just more balanced.

paring Peeling and trimming

Part 3: Knife Grip

Watch this video and describe the demonstration’s main points about proper knife grip. 1 pt

Thumb and index at the top of blade then lightly wrap fingers around handle.

Part 4: Knife Cuts

Use the www.GoProStart.com NPI-Knife Skills Walkthrough video. For
each cut, provide its definition and any tips that can help you be successful in
class making the particular cut.
11 pt

Julienne (carrot) 1.5 pt

Cut into long, thin, rectangular pieces. Turn your shoulders to keep
yourself straight.

Brunoise (carrot) 1.5 pt

Very small dice. Put all juliennes together to be faster.

Medium Dice (potato) 1.5 pt

Cut planks and then cut into medium dices.

Diagonal (banana) 1.5 pt

Cut into pieces with diagonal edges.

What is the purpose of the acid bath for the banana? What other ingredients might need this? .5 pt
It will keep it from browning. Maybe other fruits and vegetables.

Chiffonade (basil or spinach) 1.5 pt

Leafy green vegetables that are stacked, rolled tightly, and cut into long thin strips.

Mince (parsley) 1.5 pt

Cut very fine and evenly

Onion Dicing: Use this link 1.5 pt

Cutting onion into cubes.