Friday, February 28, 2025

Class 2: Knife Skill

Professional Cooking 9th Edition by Wayne Gisslen
Reading assignment: 

Youtube

9 Essential Knife Skills To Master | Epicurious 101

Basic 19 vegetable cutting skill I Basic Vegetable cuts I professional knife skills for beginners
https://www.youtube.com/watch?v=oNqlzjYjdrY

9 Essential Knife Skills To Master | Epicurious 101
High cut
low cut
Slice through
bias cut
Do not cook like Kendall Jenner


Chapter 7 Mise En Place
  • pg 144-151 Basic cuts and shapes,
  • pg 143 - 144 Using the knife, Keeping a sharp edge, Handling the knife

First
  • Assemble your tools
  • Assemble your ingredients
  • Wash, trim, cut, prepare, and measure your raw materials.
  • Prepare your equipment (preheat oven, line baking sheets, etc.)

Cutting, trim meat
Prepare breading and batter for frying

In general, itemed cooked by dry-heat methods, such as, Broiled 烤 steaks, sauteed fish, frech-fried potatoes, do not hold well. Large roasted are exceptin to this rule. 
Itme cooked by moist heat, such as braised 炖 beef, soups, and stews, are usually better suited to reheating or holding in a steam table.

Refrigerator:  41°F (5°C).
Sauce and soups, keep above 135°F (57°C)

Deglaze pan with white wine and reduce



Chapter 3 basic kinds







  • Set Meal Service  (banquet, all customers eat at one time)
  • Extended Meal Service (a la carte cooking, customers eat at different time)

marinate 腌
paring  削法

bias cut: The most common use for a bias cut in cooking is to create more surface area on vegetables like carrots, zucchini, or bell peppers when stir-frying or sautéing, as the diagonal cut allows for faster cooking and a more aesthetically pleasing presentation on the plate. 

丝
Bâtonnet: 中条 is a French culinary term that refers to a specific way of cutting food into long, straight, and uniform strips
中条（Batonnet），3毫米×3毫米×8厘米条。
大条（French Fry），0.75厘米至1厘米×8至10厘米条。 //

Julienne (将蔬菜)切成丝的  

丁
brunoise  小细丁


Leafy vegetables cut into thin strips or shreds is called
a) allumette.
b) chiffonade. 剁碎的蔬菜和肉
c) concasser.
d) émincer.
 
#1: 







a. Microplane
b. Parisienne melon baller (y)
c. Skimmer
d. Zester

#2: 




a. Microplane
b. Food mill
C. Grater
d. Zester  (y)

#3: 




a. Microplane
b.  Grater
C.  Zester  
d. Channel knife  (y)

#4: 





a. Cutting Parisienne
b. Dicing
c. Tourneing  (y)
d. Chopping mirepoix

#5






a Cutting Parisienne  (y, balling)
b. Chopping mirepoix
C. Tourneing
d. Dicing

#6: 






a. Chopping mirepoix  (y, mixed fine dice vegetable)
b. Cutting Parisienne
mixed finely diced vegetables
C. Cutting paysanne
d. Dicing

#7:








a. Tourneing
b. Chopping mirepoix
C. Parisienne
d. Cutting Supremes  (y)

#8:

















a. Cutting chiffonade  (y)
b. Cutting paysanne
C. Cutting Parisienne
d. Cutting Supremes


#9

a. Zesting (y)   
b. Cutting v
C. Cutting Parisienne
d. Cutting Supremes

1. The ________ is the cook's most important and versatile cutting tool 

1.       1. Chhefs Knife

2.       pairing knife
3.       butcher knife
4.       food processor

2.  When you are sharpening a knife correctly, you are careful to __________.
1.       use light, even strokes, with the same number of strokes on each side of the knife
2.       begin with a few strokes on the steel
3.       hold the knife at a constant 45 degree angle on the stone
4.       all of these
 
3. The purpose of the guiding hand during cutting is to __________.
1.       all of these
2.       guide the knife
3.       hold the items being cut
4.       protect the hands from cuts
 
4.Cutting food into uniform shapes and sizes is important because it __________.
1.       both ensures even cooking and enhances the appearance of the product
2.       ensures even cooking
3.       enhances even cooking and enhances the appearance of the product
4.       none of these
 
5. Which of the following cutting techniques is paired correctly with its end product?
1.       shred — thin strips
2.       chop — evenly shaped pieces  (wrong)
3.       concassie- thin slices
4.       mince- medium cubes
 
 
6. When you emincer a filet of veal, you ______________________.
1.       cut it into thin slices
2.       mince it
3.       chop it coarsely
4.       chop it into irregular shaped pieces
  
7. Which of the following cuts is in the shape of a cube?
1.       brunoise
2.       batonnet
3.       julienne
4.       french fry
  
8. Which of the following is the correct order if you arranged them from thickest to  thinnest?
1.       French fry → bâtonnet → julienne
2.       julienne → french fry → bâtonnet
3.       bâtonnet → julienne → French fry
4.       julienne → bâtonnet → French fry
 
 9.  Which of the following is not one of the first three steps in the process of dicing an onion with a chef's knife?
1.       Square off the onion by cutting a slice from all sides.
2.       Make a series of horizontal, lengthwise cuts.
3.       Make a series of vertical, lengthwise cuts.
4.       Cut the onion in half lengthwise.
  
10. When truing a knife blade on a steel, use heavy pressure against the steel to get the greatest sharpening action.
1.       True
2.       False  (wrong)
 
11. When you are slicing an onion with a knife, the hand holding the onion also helps to guide the knife blade.
1.       True
2.       False
 
12. The proper grip gives you maximum control over the knife, increases your cutting accuracy and speed, prevents slippage and lessons the chance of an accident 
1.       True
2.       False
 
13. The type of grip you use depends, in part, on the job you are doing and the size of the knife 
1.       True
2.       False
 
15. The purpose of the steel is to ?
1.       true the edge
2.       sharped the knife
 
16. When steeling your knife ,make even, regular strokes on each side of the blade. How many strokes foe each side of the knife is recommended ?
1.       no more that 5 to 6 strokes per side
2.       10 to 20 times per side
3.       No answer text provided.
 
17. Too much steeling can actually dull the blade 
1.       True
2.       False
 
18. Which of the following would you expect to be the most common use for the bias cut ? 
1.       Stir Fry
2.       salad
3.       plate decoration
4.       sandwiches
 
19. A paysanne  of vegetables refers to ____________
1.       a mixture of various types of cuts
2.       a very small dice  (wrong)
3.       a half-moon style cut
4.       a plate of vegetables that are the same color
 Paysanne
https://www.youtube.com/watch?v=rcG0-_rhEGI&t=59s
 
 
20. By cutting a batonnet into smaller cubes you will get a 
1.       small dice
2.       brunoise
3.       julienne
4.       concasse
 
21.  When preforming a tourne or turned potato cut, how many sides are ideal ?
1.       seven
2.       six
3.       four
4.       five
 
22.  In terms of Technique used, witch of the following sets of knife cuts are most similar ?
1.       fine julienne and chiffonade
2.       dicing and batonnet  (wrong)
3.       bias and brunoise
4.       diamond and chopping
 
23.  Which of the following is defined as being a cut that is 2 inches in length and 1/4 inch squared ? 
1.       batonnet
2.       julienne
3.       fine julienne
4.       chiffonade
 
24.  Which of the following is defined as being a cut that is 1/16 th of an inch squared ?
1.       fine brunoise
2.       concasse
3.       fine dice
4.       fine julienne
 
25. The hand not holding the knife holds the item being cut to guide its movement and control the cut.  This is called "_______ the cut."
1.       guiding
2.       measuring
3.       supporting
4.       aiding
 
26.  Professional chefs will change the grip of their knife depending on the task that they are doing.
1.       True
2.       False
 
27.  For breaking medium sized bones, which of the following knives should you use?
1.       cleaver
2.       butcher knife
3.       boning knife
4.       chef knife
 
28.  For which of the following tasks is a chef's knife best used?
Understand
1.       chopping and dicing onions
2.       paring fruits and vegetables
3.       slicing bread
4.       breaking bones
 
29.  Which of the following knives would you use for slicing and dicing a large volume of vegetables?
1.       chefs knife
2.       utility knife
3.       paring knife
4.       slicing knife
 
30.  Cubes that are 3/4 of an inch would be considered _____dice  
1.       large
2.       jumbo
3.       medium
4.       small
 
31.  Cubes that are 1/2 of an inch would be considered ________ dice.
1.       medium
2.       large
3.       small
4.       fine
 


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