Knife Skills and Cuts Flashcards
6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Knife Skills and Cuts flashcards as text
A chef is preparing carrots for a garnish and needs to create very thin, matchstick-shaped pieces. Which classic French knife cut should be used?
Answer: Julienne
The julienne cut produces long, thin, uniform strips often described as matchstick-shaped. The standard dimensions are approximately 1/8 inch by 1/8 inch by 2 inches.
When preparing leafy herbs like basil or mint for a garnish, a chef stacks, rolls, and thinly slices the leaves perpendicular to the roll. What is this technique called?
Answer: Chiffonade
Chiffonade is a specific technique for slicing leafy greens and herbs into long, fine ribbons. The process involves stacking, rolling the leaves into a tight cylinder, and then slicing across the roll.
What is the primary purpose of using the 'claw grip' with the non-dominant hand while cutting?
Answer: To protect the fingertips by tucking them away from the blade.
The claw grip is a fundamental safety technique where the fingertips of the guiding hand are curled under, and the knuckles press down on the food. This posture keeps the fingertips safely away from the knife's edge, which is guided against the knuckles.
A recipe requires onions to be cut into a uniform medium dice. What are the standard dimensions for this cut?
Answer: 1/2 inch × 1/2 inch × 1/2 inch
In classic culinary arts, a medium dice, also known as Parmentier, is a cube measuring 1/2 inch on each side. A large dice (Carré) is 3/4 inch, and a small dice is 1/4 inch.
A chef is preparing a mirepoix for a stock that will simmer for several hours. Which type of cut would be most appropriate for the vegetables to ensure slow flavor extraction without the pieces turning to mush?
Answer: A large dice or rough chop
For long-cooking preparations like stocks, a larger cut such as a large dice or rough chop is ideal. The larger size allows the vegetables to release their flavor slowly over several hours without completely disintegrating.
Which of the following is a critical safety rule for washing knives in a professional kitchen?
Answer: Hold the knife by the handle, blade facing away, and wash it separately.
The safest method for washing a knife is to do it by hand, separately from other dishes. You should hold it firmly by the handle with the sharp edge facing away from you to prevent accidental cuts. Soaking knives in a sink full of water is dangerous as they are not visible.