Page 7 - ClubLife Weekly 011122

CHEF'S
CHEF'S

CORNER
CORNER

Basic Knife Cuts

One of the first things you learn in a kitchen or culinary school is how to handle

a knife and the basic knife cuts. the chef's knife is the most valuable tool in the

kitchen. It is the work horse through which most work gets done. These are broken
into two categories: Diced and stick shapes (in varying sizes). The use determines
the shape and size. Pico De Gallo is normally made with a medium dice of vegetables

while you would make baton cuts for French fries. proper knife cuts ensure even

cooking and are pleasing to the eye. potatoes are a great food to practice knife
cuts on.

Large dice: ¾ inch cube

Medium dice: ½ inch cube
Small dice: ¼ inch cube

Brunoise: 1/8 inch cube
Baton: ½ inch x 2-3 inches

Allumette: ¼ inch x 2-3 inches
Julienne: 1/8 inch x 2-3 inches