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NAME: ______________________________________________________ DATE: ___________________CLASS: _________
ANATOMY OF A KNIFE
Tip – The tip of the knife - the point, which is used for _____________________________________________________.
Heel – The heel, the _____________________________, is used for _________________________________________________.
Bolster – The bolster is the ___________________________________________________________________________________.
Bolsters add _______________________________________________________ to a knife.
Tang – The tang is the ________________________________________________________________________________________.
The tang adds ______________________________________________________________________________________ to a knife.
A full tang refers to a tang that extends _____________________________________________________________________.
Rivets – Rivets _______________________________________________________________________________________. Be sure
they are flush with the handle. Avoid knives without rivets (this could lead to a handle popping off).
Blade – the blade is ____________________________________________________________________________________________.
Cutting Edge – The cutting edge is the
portion of the blade
_______________________________________________
_________________________________. The more
____________________________ a cutting edge,
the ___________________ it is to chop and
mince with a
_____________________________________________.
_____________________________ cutting edges
support ____________________________________
_____________________________________________
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Spine – The spine gives the cutting edge __________________________________________________________the knife.
Depending on the type of knife this can be as thick as or much thicker than the cutting edge.
Handle – Next to the cutting edge, is the handle that should be _____________________
______________________________________________ well and helps balance the knife.
HOLDING THE KNIFE
The way you hold the knife will be determined in part by _________________________________
___________________________________________________.
The four basic grips used with a chef’s knife are as follow:
˛ Grip the handle with all four fingers and hold the thumb gently but firmly
against the blade’s spine
˛ Grip the handle with all four fingers and hold the thumb gently but firmly
against the side of the blade 3
˛ Grip the handle with three fingers, rest the index finger flat against the blade on
one side, and hold the thumb on the opposite side to give additional stability and
control
˛ Grip the handle overhand, with the knife held vertically – this grip is used with
a boning knife for meat fabrication tasks
THE GUIDING HAND
The guiding hand, _______________________________________________________, is used to __________
__________________________________________. This is done to ______________________________________
_________________________ as you cut it. It also makes it easier to ______________________________
_________________________ or slice you are making.
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The Basic Types of Cuts
Why is it important to cut properly?
-_______________________________________________________________________________________________
-_______________________________________________________________________________________________
Squaring Off Your Items
To square off the item, to get the item _______________________________________________________.
You will have _____________________, which can be _____________________________________________.
Step 1: Cut off both ends.
Step 2: Square off the sides of the object to form a rectangle.
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How To Batonnet (bah-tow-NAY)A batonnet is a fancy French word for ________________________________.
The measurement is __________________________________________.
Step 1: Cut the rectangular object into ¼” slabs.
Step 2: Stack the ¼” slabs and cut them into ¼” strips.
How To Julienne (Joo-lee-ENN)The julienne is the
___________________________________________.
Regular Julienne =
___________________________________
Fine Julienne =
______________________________________
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How To Dice
Take the batonnet cut, and ________________________________________ into equal sided cubes.
The technical measurements for dice:
Large dice = _________________________________
Medium dice = ______________________________
Small dice = _________________________________
Brunoise = _________________ (BROON-wahz)
Fine Brunoise = ____________________________
RONDELLES
Rondelles are a ______________ vegetable, such
as a carrot or cucumber, _______________________.
OBLIQUE
Make a _______________________________________
__________. Hold the knife in the same
position and ______________________________
_____________(90 degrees). Slice through it
on the same diagonal, forming a piece
with _____________________________. Be sure to
decrease the angle of the diagonal as the
vegetable gets larger in diameter. This will
________________________________________________
________________________________________________.
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CHIFFONADE
The chiffonade cut is _____________________________________________________. The result is ______
____________________________, often used as a ________________________ or bed.
Step 1: Stack the leaves Step 2: Roll the leaves Step 3: Place the stack of
leaves down
onto a cutting board.
Roll the leaves up tightly.
Step 4: Make thin cuts through the roll.
Step 5: Separate the strips.
TOURNÉ VEGETABLES
Turning vegetables (tourner in French) requires a _________________________________________
that simultaneously ___________________________________________________________ the vegetable.
The shape is similar to a _______________________________________________.
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How to dice an onion…
Step 1: Cut off the top end of the onion.
Step 2: Place the onion, cut side down, slice
in half, lengthwise.
Step 3: Peel outer skin, if the first layer is
slimy or dry, remove.
Step 4: Place onion half
face down with the root
end facing away from you.
Step 5: Make vertical cuts, top to bottom making sure not to cut all the way through the
root, as the roots holds the onion together.
Step 6: Rotate the onion and slice horizontally, leaving the roots intact.
Step 7: Cut across the onion, top to bottom.
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How to section an orange…
Sectioning an orange means __________________________________________________________________
____________________________________________ -- leaving only the fruit. Why section an orange?
Because sectioned oranges _______________ much better, and they __________________ better
under the broiler, and look better!
Step 1: Cut off the top and bottom of an orange.
Orange will be stable.
Step 2: Set the orange on a cutting
B moard flat side down and cut off
the skin and all of the white pith in
curved strips.
Step 3: Continue working
your way around the orange until no skin remains.
Step 4: Hold the orange in the palm of one hand
and the knife in the other. Run a knife on the right side of the section next to the right
membrane, then on the left side of the section next to the left membrane.
Step 5: Loosen the section and
remove it from the orange.
Step 6: Continue removing the rest of the
sections folding empty membranes to one
side like pages of a book.