Knife Skills 101 – Vegetables
Learn the building blocks for professional knife handling that will have you slicing and dicing through a broad range of ingredients in no time. There will be plenty of drill practice with an emphasis on proper technique and safety. Our chef tutor will introduce you to the no more tears method for cutting an onion and help you identify the correct knife for whatever you are cutting or slicing.
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Description
You will learn:
- how to dice, baton, julienne and brunoise
- how to attack a variety of vegetables and fruits
- the three grips
- how to use a knife safely
- proper knife care and storage
- how to use a honing steel
Bring a few of your own knives and steels so you can learn how to sharpen them. The tutor will also have some knives at the course for students to practise with.
Also see Knife Skills 101: Fish & Chicken to learn how to fillet a fish and debone a chicken.
Towards the end of the course, you will sit to enjoy the meal you have prepared. Course fee includes ingredients ($20).
