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"Knife skills are among the most important skills a foodservice
professional needs to develop. Knives are used to perform a variety
of tasks, from dicing vegetables to cutting up poultry. Each type of
knife is used to perform specific tasks, and it is important to know
which knife to use for each task. Handling knives safely and using
the proper cutting technique are extremely important. Uniform knife
cuts aid even cooking as well as add visual interest to the plate.
Producing basic knife cuts with precision and speed requires a lot
From: Culinary Arts Principles and Applications
by Michael J. McGrea