Why there’s a
need to develop
knife skills and to
know the basic
1. Uniform cooking time.
• Large pieces of vegetables take
longer to cook than smaller
• Consistent cutting technique
ensures your food is cooked to
a uniform degree of doneness.
2. Enhanced visual appeal.
• Again, it's the art part of the culinary arts.
• Sloppy knife work makes for a sloppy-
• Skilled knife work indicates a cook who
takes pride in their work and doesn't take
shortcuts. It's a way of paying a compliment
to whoever you're serving the dish to —
saying to them, in effect, "You're worth the
• Definition: A Cube shape cut measuring ¾ inch × ¾ inch × ¾ inch. Smaller
than cube cut at about ¼ inch
• Definition: A cube shape cut measuring ½ inch × ½ inch × ½ inch.
Definition: A cube shape cut measuring
1/8 inch × 1/8 inch × 1/8 inch.
• To cut into very small pieces. This term
means the smallest possible pieces;
smaller than dice or chop, but not
• herbs or leafy green vegetables (such as
spinach and basil) are cut into long, thin
strips. This is generally accomplished by
stacking leaves, rolling them tightly, then
cutting across the rolled leaves with a sharp
knife, producing fine ribbons.
• "Chiffon" is French for "rag" referring to the
fabric-like strips that result from this
technique. To chiffonade simply means to turn