iRubric: Knife Skills Badge rubric

Sanitation and safety protocols should follow from start to finish when in the kitchen. Proper safety and sanitation measurements aim to keep you and the customers safe.
1. Sanitation bucket and dish cloth ready
2. Uniform properly worn
3. Knife and cutting board secured
4. Product bowl and waste bowl utilized

Traditional French knife cuts are utilized in the industry in various methods. Below are the 10 knife cuts that you must produce.

1. Batonnet 1/4 x 1/4 x 2
2. Julienne 1/8 x 1/8 x 2
3. Large Dice 3/4 x 3/4 x 3/4
4. Medium Dice 1/2 x 1/2 x 1/2
5. Small Dice 1/4 x 1/4 x 1/4
6. Brunoise 1/8 x 1/8 x 1/8
7. Paysanne 1/2 x 1/2 x 1/8
8. Lozenge 1/2 x 1/2 x 1/8
9. Minced
10. Bias Rounds (sizes may vary)

Students must show knowledge of how each knife cut connects to a recipe.

What recipes are the following knife cuts used for?

large dice

chiffonade

mince

fine julienne

small dice