Demonstrate the correct procedures for performing various basic knife cuts, including dicing, mincing, and julienning, emphasizing safety and efficiency.

Correct and efficient knife skills are essential for safety and quality in cooking. Proper technique not only speeds up prep time but also ensures consistent results. Mastering basic cuts like dicing, mincing, and julienning is fundamental for any cook.

Dicing is a cut that produces small, cube-shaped pieces of food. To dice effectively and safely, start by stabilizing the food item on a cutting board. For an onion, for example, first, cut off the stem end and then the root end. Next, cut the onion in half from root to stem. Place one of the halves cut-side down on the cutting board. Then, using a sharp chef's knife, make a series of vertical cuts parallel to the root end, being careful to not cut all the way through the root end to hold the slices together. Next, rotate the onion ninety degrees and cut horizontal cuts again, parallel to the board, creating a grid pattern. Finally, cut vertical cuts down through this grid to create the diced pieces. The size of the dice can vary, but should be uniform within a recipe. Keep your non-cutting hand safely away from the blade and use your fingertips to guide the food as you cut. The key to dicing is consistency and controlled cuts; use a rocking motion, keeping the tip of the knife on the board while moving the handle up and down to make even cuts. Practice will help develop rhythm, efficiency and consistency in your dicing.

Mincing refers to very finely chopped pieces of food, where the end goal is small, irregular, almost paste-like particles. Garlic and herbs are typically minced. To mince garlic, peel the clove and lightly crush it with the flat side of the knife. This breaks the cell walls making it easier to mince. Then, with the point of your knife, repeatedly chop in all directions, collecting the garlic and bringing it back into the centre, until the garlic is chopped very finely. Another method for mincing is to use a rocking motion: hold the tip of the knife down on the cutting board, and using your non-cutting hand to guide the blade, rock the knife back and forth over the garlic, keeping the knife in contact with the board. The goal is to get the minced food as fine as possible, creating a consistent texture. When mincing herbs like parsley, make a pile of the leaves and use the rocking motion to cut through the herb repeatedly. Gather them and continue until finely minced. Mincing requires a quick, precise action to get the desired fine cut without bruising the ingredient.

Julienning creates long, thin, matchstick-like strips of food. Vegetables like carrots or bell peppers are often julienned. Begin by peeling and trimming the vegetable. For carrots, trim off the ends. Then, cut the carrot lengthwise into two or three flat planks, depending on the thickness. Stack the planks and trim them into neat rectangles. Then, cut each rectangle into thin slices, and stack those slices. Then cut lengthwise through these stacks creating strips. It’s important to aim for consistent lengths and widths in order to create an even texture in your finished dish. For bell peppers, cut off the top and bottom, then cut along one of the seams, open it and flatten it. Trim any white pith, then cut lengthwise to create long, thin strips. Use smooth, controlled movements when performing the julienne cut to maintain even and consistent pieces. As with other cuts, a sharp knife is crucial for this cut.

Safety is always the priority when working with knives. Keep your knife sharp and always use a cutting board for stability and protection. Keep your non-cutting hand well away from the blade and use your fingertips to guide the food. Always maintain a focused and consistent motion and never use dull knives. By mastering dicing, mincing and julienning one will improve efficiency, consistency, and safety in the kitchen.