Production should include use of the appropriate knife (e.g., chef, paring, tourné, boning, slicer) for
- julienne
- batonnet
- brunoise
- large, medium, and small dice
- tournée
- chiffonade
- concasse.
Process/Skill Questions:
Thinking
- Why are consistent knife cuts needed when cooking?
- How does one determine the appropriate knife for a task?
Communication
- What role does the chef play in ensuring that the proper cut is used in accordance with a standardized recipe?
- How does one identify proper cuts?
- How do active listening skills ensure accuracy in preparation?
Leadership
- Why is consistency in knife cuts among production staff vital to a standardized recipe?
- What safety procedures are critical when using knives?
Management
- How do proper knife skills aid time management and food consistency?
- How does the recipe determine the type of knife cut to be used?