Knife cuts

Clean dried chiles

Learn technique

Peel charred vegetables

Learn technique

Turn vegetables

Learn technique

Cut vegetables for stock

Learn technique

Cut vegetable slices with a knife

Learn technique

Vichy cut for casseroles

Learn technique

Clean and cut a bell pepper

Learn technique

Slice a potato with a mandolin

Learn technique

Cut slices or chips with a mandolin

Learn technique

Vegetable batons

Learn technique

Chop fresh aromatic herbs

Learn technique

Cut an onion in brunoise

Learn technique

Cut in paisana

Learn technique

Cut roots in noisette (spheres)

Learn technique

Cut a vegetable into julienne strips

Learn technique

Cut an onion in half julienne

Learn technique

Cut into wedges

Learn technique

Shred lettuce or cabbage with a knife

Learn technique

Potato spirals or ‘faux noodles’

Learn technique

Citrus Supreme

Learn technique

Clean a guinea pig

Learn technique

Grind meat for burgers

Learn technique

Quarter a chicken

Learn technique

Chicken drumsticks

Learn technique

Debone a chicken leg

Learn technique

Gut a chicken

Learn technique

Cut poultry in halves and quarters

Learn technique

Fillet a chicken thigh

Learn technique

Clean and fillet a chicken breast

Learn technique

Fillet a flatfish

Learn technique

Debone a chicken for stuffing

Learn technique

Clean and cut a whole cabbage into wedges

Learn technique

Truss a chicken

Learn technique

Debone meat to make a jambonette

Learn technique

Clean a whole partridge

Learn technique

Stuff and roll a chicken ballotine

Learn technique