Chapter 5 – Knife Skills & Food Preparation

Importance of Knife Skills

Knife skills are essential in cooking. Proper cutting techniques improve speed, safety, and presentation of food. Good knife control helps reduce accidents and ensures uniform cooking.

Basic Knife Safety Rules

• Always use a sharp knife.
• Keep fingers curled inward while cutting.
• Use a stable cutting board.
• Never leave knives unattended.
• Store knives safely after use.

Common Cutting Techniques

1. Slicing

Thin, uniform cuts used for vegetables and fruits.

2. Dicing

Cutting food into small cubes.

3. Chopping

Rough cutting into small pieces.

4. Julienne

Thin strip cutting method.

5. Mince

Very fine chopping, usually for garlic or herbs.

Food Preparation Tips

• Wash vegetables before cutting.
• Separate raw and cooked food.
• Prepare all ingredients before cooking (Mise en place).
• Keep working area clean.

Quick Self-Check Questions

1. Why is a sharp knife safer than a dull knife?
2. What is julienne cutting?
3. Name two knife safety rules.
4. What does "Mise en place" mean?

Mark Chapter 5 as Completed