Skill 2: Knife Skills (AQA GCSE Food Preparation & Nutrition): Revision Note

Skill 2: Knife skills

• Knives are an important tool for a chef

• Important considerations when using knives include:

  • cleaning knives after use to prevent contamination with pathogens

  • keeping knives sharp using a knife sharpener

  • using the correct-sized knife for the food being cut

  • storing knives safely in a block, magnetic knife board or wrap

  • carrying knives with the knife blade facing downwards

Techniques for cutting food

• Different foods require different cutting methods

Fruit and vegetables

• Fruit and vegetables can be:

  • peeled: the skin is removed

  • sliced: cut into thin slices

  • diced: cut into small cubes

  • cut into even-sized pieces: the vegetables are cut into batons or into strips known as julienne

• For safety and accuracy, fruit and vegetables must be held securely during cutting, e.g. using a:

  • bridge hold

    • Thumb and forefinger are used to create a bridge shape to grasp the food and hold it steady

    • The knife cuts the food underneath the bridge

  • claw grip

    • Fingertips are positioned close together and tucked toward the palm, holding the ingredient in place like a claw

Meat, fish or alternatives

• Different meat, fish and alternatives require different knife skills, e.g.

  • filleting chicken: removing the breast meat

  • portioning chicken: whole chickens can be cut into portions such as wings, legs, breast meat

  • removing fat, rind and skin: fat and rind can be trimmed away using a small knife

  • filleting fish: fish fillets can be cut; one from each side of a fish

  • slicing: meat, fish or alternatives, such as tofu or halloumi cheese, can be cut into even cubes or slices