Cuisine Essentials: Knife Skills

By: Chef Erica
Prairie Street Prime Resident Chef

Chef Erica demonstrates basic knife skills and how to safely handle a knife. Chef Erica explains how to sharpen a knife and safely position your hands. She demonstrates dicing an onion, mincing garlic, and how to chiffonade parsley.

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Dice:

Dicing is similar to chopping, except dicing is always finely chopped, consistent in size, and neat in appearance. It's the precision of the cut that distinguishes dicing from chopping.

Mince:

This is the finest level of chopping, and is frequently done using a food processor, or a sharp chef's knife. Mincing is a technique that allows the maximum amount of flavor to be contributed by the minced food.

Chiffonade:

A French cooking technique used to finely cut herbs or leafy green vegetables (including basil, sage, mint, spinach, lettuce, etc.) into long, thin strips.

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