Bell Work

1. Bell Work Write 3 reasons why knife cuts are important to learn. Be prepared to share your answer.

2. Objectives • Demonstrate proper knife safety • Demonstrate proper knife sanitation/cleaning methods • Practice proper knife storage • Define terms related knife cuts

3. Pont Neuf - squaring off a potato to make it easier to handle

4. Slice - to cut into large, thin pieces

5. Chop - to cut into pieces of approximately the same size. ¼” or smaller. There is no standard size for chopped vegetables

6. Mince or Finely Chop - to cut into pieces 1/8” or smaller; very fine and even cut, frequently used for garlic, shallots, and herbs

7. Brunoise - a cut that produces a cube-shaped item with six equal sides measuring 1/8”; fine brunoise is 1/16”

8. Small Dice - To cut into ¼” x ¼” x ¼ ” square pieces, a cube of equal sides • Medium Dice - To cut into ½” x ½” x ½” square pieces, a cube of equal sides • Large Dice - To cut into ¾” x ¾” x ¾” square pieces, a cube of equal sides

9. Rondelle cut ̶ a cut that produces disk-shaped slices

10. Diagonal (bias) cut ̶ a cut that produces oval slices; food is positioned at a 45 degree angle from the knife blade

11. Oblique cut ̶ a cut that produces small rounded pieces with two angled sides

12. Julienne– to cut into long rectangular or matchstick strips approximately 1/8” wide and 1” to 2” long

13. Batonnet– a julienne cut measuring ¼” x ¼” x 2” to 2½”

14. Chiffonade- a cut that produces thinly sliced or shredded leafy vegetables or herbs.

15. Tournee Cut- Is french for the word “turned” seven sided football shaped cut

16. Closure • Take out a piece of paper. • Draw, label, and list the proper dimensions for the cuts you learned in this lesson. • Fine Brunoise, Brunoise, small dice, medium dice, large dice, julienne, Batonnet • Turn in your drawings when you are finished.