down across the steel toward your hand. Finally, repeat this procedure with the other edge of the
blade against the far side of the steel. Alternate from side to side about six strokes on each side.
Clean your knife after truing it.
c. Many recipes have ingredients that have to be cut a certain way. If ingredients are not
cut properly, the effect may be so great that the end product cannot be served. This results in
valuable food and time wasted. You must be able to correctly prepare different ingredients using
the various cutting methods.
d. The "claw" method of holding the item being cut is the safest way to cut a food item.
The item is held with the fingertips curved in towards the palm and the thumb supporting the
item. The blade of the knife is guided against the knuckles.
e. The following list contains the various cutting methods used in many recipes. It also
lists the items you will use, the size, and the tolerance within which you must stay to have an
acceptable product. You will be evaluated and graded on your ability to produce these cuts on
your final examination.
(1) Trim. You will use lettuce, cabbage, or onion and all wilted and nonedible portions
must be cut or torn off.
(2) Cube. You will use beef or potatoes cut into 1/2-inch squares. Your cuts can be
3/8-to 5/8-inch square as long as your cuts are uniform in size.
(3) Dice. You will use potatoes cut into 1/4-inch squares. Your cuts can be 3/16-to
5/16-inch square, again, as long as they are uniform in size.
(4) Chop. You will use celery cut into 1/4-inch squares with a tolerance of 3/16-to
5/16-inch tolerance. Uniformity should be close, but it is not as important as diced or cubed
items.
(5) Mince. You will use onions cut into 1/8-inch squares with a tolerance of 1/16- to
3/16-inch. Again, uniformity should be close.
(6) Slice. You will use cucumber, zucchini, potatoes, or tomatoes sliced into 1/8-inch
thick slices. Your slices will be allowed a 1/16- to 3/16-inch tolerance, but must be uniform.
(7) Julienne. You will use a carrot cut into 1/8- by 1/8- by 2- inch strips (matchsticks).
Your strips should be as evenly squared as possible. You will be allowed only a slight variance.
(8) Batonette or French Fry. You will use a potato cut into 1/4- by 1/4- by 2-inch
strips. Your strips should be as evenly squared as possible. You will be allowed only a slight
variance.
f. Chicken is a popular meat item for diners, and it is used often in the dining facility. As
the price of meat continues to rise, the cost of purchasing cut meats also rises; however, bulk
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