20 pts
18 pts
15 pts
10 pts
0 pts
Sanitation and safety protocols should follow from start to finish when in the kitchen. Proper safety and sanitation measurements aim to keep you and the customers safe. 1. Sanitation bucket and dish cloth ready 2. Uniform properly worn 3. Knife and cutting board secured 4. Product bowl and waste bowl utilized
A wet stone and steel are used to sharpen and hone your knife. Having a sharp knife and a straight edge is imperative to your knife cutting technique success.
Traditional French knife cuts are utilized in the industry in various methods. Below are the 10 knife cuts that you must produce. 1. Batonnet 1/4 x 1/4 x 2 2. Julienne 1/8 x 1/8 x 2 3. Large Dice 3/4 x 3/4 x 3/4 4. Medium Dice 1/2 x 1/2 x 1/2 5. Small Dice 1/4 x 1/4 x 1/4 6. Brunoise 1/8 x 1/8 x 1/8 7. Paysanne 1/2 x 1/2 x 1/8 8. Lozenge 1/2 x 1/2 x 1/8 9. Minced 10. Bias Rounds (sizes may vary)
Demonstrating that you can produce consistent knife cuts in a small or large quantity shows proper knife skills. Student must produce 5 pieces for consistency.
Students must show knowledge of how each knife cut connects to a recipe. What recipes are the following knife cuts used for? large dice chiffonade mince fine julienne small dice