Essential Knife Skills Flashcards

Which knife cut produces very fine ribbons of leafy herbs like basil?

Answer: Chiffonade

Chiffonade involves stacking and rolling leaves, then slicing them crosswise into thin ribbons.

When dicing an onion, why do you leave the root end intact until the final cuts?

Answer: It holds the layers together for safer, more even cutting

The root end acts as a natural anchor holding the onion layers together while you make horizontal and vertical cuts.

What is the safest technique for cutting a round vegetable like a butternut squash or onion?

Answer: Cut it in half first to create a flat, stable surface

Creating a flat side prevents the vegetable from rolling, which is a major cause of knife slips.

Which motion is most efficient for mincing garlic with a chef's knife?

Answer: A rocking motion with the knife tip anchored on the board

Keeping the tip on the board and rocking the blade lets you mince quickly with control.

In the batonnet cut, roughly what size are the finished pieces?

Answer: 1/4 x 1/4 x 2-3 inches

Batonnet is a stick cut about 1/4 inch square and 2-3 inches long, larger than julienne.

What is the correct way to hand someone a kitchen knife?

Answer: Place it down on a surface and let them pick it up, or offer it handle-first with the blade edge down

Setting the knife down or presenting the handle keeps the blade edge away from both people's hands.

Why should you cut away from your body whenever possible?

Answer: If the knife slips, it moves away from you instead of toward you

Directing the blade away from your body means a slip sends the edge into open space rather than into you.