Knife Skills and Cuts Flashcards
7 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 7 Knife Skills and Cuts flashcards as text
What are the approximate dimensions of a brunoise cut?
Answer: 1/8 inch cubes
A brunoise is a fine dice of about 1/8 inch (3mm) cubes, typically made by dicing a julienne.
Which knife cut produces long, thin matchstick-shaped pieces about 1/8 inch thick and 2 inches long?
Answer: Julienne
Julienne produces matchstick-sized strips roughly 1/8 x 1/8 x 2 inches.
The chiffonade technique is used primarily for which type of ingredient?
Answer: Leafy herbs and greens
Chiffonade means rolling leafy herbs or greens like basil into a cylinder and slicing them into thin ribbons.
Which grip gives the most control when using a chef's knife?
Answer: Pinch grip on the blade near the bolster
Pinching the blade between thumb and forefinger just ahead of the handle offers the best balance and control.
What is the purpose of the 'claw' hand position on the guiding hand?
Answer: To protect fingertips by tucking them behind the knuckles
Curling the fingertips under so the knuckles guide the blade keeps fingertips away from the cutting edge.
A batonnet cut is best described as which of the following?
Answer: Sticks about 1/4 x 1/4 x 2-3 inches
Batonnet is a stick cut roughly 1/4 x 1/4 x 2-3 inches, and dicing it yields a medium dice.
Why should you stabilize a round vegetable like an onion or potato before slicing?
Answer: Cutting a flat base prevents it from rolling under the blade
Slicing a thin piece off one side creates a flat, stable base so the vegetable cannot roll while you cut.