Learning how to properly hold and use a knife to chop, dice or slice ingredients safely and efficiently.
Knife Anatomy: Understanding the different parts of a knife and their functions.
Knife Selection: Choosing the right knife for the job.
Knife Grip: Developing a comfortable and safe grip on the knife.
Hand Placement: Proper placement of the non-knife-hand while cutting.
Cutting Surface: Choosing the best surface to cut on.
Cutting Techniques: Different techniques for chopping, slicing, dicing, and mincing.
Safety: Tips for staying safe while using a knife.
Sharpening: The importance of keeping knives sharp and how to sharpen them.
Maintenance: How to care for and maintain knives.
Cutting Boards: The different types of cutting boards and their pros and cons.
Vegetables: How to properly cut different vegetables, such as onions, peppers, and carrots.
Fruits: Techniques for slicing and dicing fruits like apples, mangoes, and avocados.
Proteins: How to properly cut meats, poultry, and fish.
Herbs: How to chop, mince, and chiffonade herbs like parsley, basil, and mint.
Garnishing: Techniques for creating decorative garnishes from fruits and vegetables.
Speed and Efficiency: Tips for improving speed and efficiency when cutting.
Chopping: Cutting the ingredients into small, irregular pieces by using a sharp and stable knife.
Dicing: Cutting the ingredients into uniform and even cubes by slicing them in a parallel, perpendicular, and diagonal direction.
Mincing: Cutting the ingredients into tiny pieces by using repetitive, precise chopping strokes.
Julienne: Cutting the ingredients into thin matchsticks by first slicing them into thin planks and then cutting them lengthwise.
Brunoise: Cutting the ingredients into tiny, uniform cubes by first making julienne cuts and then slicing them thinly.
Paysanne: Cutting the ingredients into small, thin, and angular shapes that look like the shape of the stove.
Batonnet: Cutting the ingredients into uniformly sized and shaped sticks by cutting them in a square shape, then slicing them vertically.
Diagonal Slicing: Cutting ingredients diagonally to make them look more appealing.
Chiffonade: Cutting the ingredients into thin ribbons by stacking the leaves or other flat ingredients and then slicing them thinly.
Tourner: Cutting the vegetables into oval or barrel shapes to create a consistent and attractive shape.
Larding: Inserting thin strips of fat into meat to moisten and flavor it.
Fileting: Removing the bones, skin, and scales from fish or poultry to create a boneless and desirable portion.
Slicing: Cutting the ingredients into thin and uniform pieces, by using a back-and-forth slicing motion.
Carving: Cutting meat into desired slices or portions, usually for serving.
Scoring: Cutting shallow marks into ingredients to help them cook evenly and add extra flavor.
Trimming: Cutting away the unwanted or inedible parts from the meats or vegetables.