Title: Produce classical cuts.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Restaurant Operation Techniques

Production should include use of the appropriate knife (e.g., chef, paring, tourné, boning, slicer) for

- julienne
- batonnet
- brunoise
- large, medium, and small dice
- tourné
- chiffonade
- concassé.

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?