Knife Safety (03:49)
Learn how to: keep your cutting board in place, properly hold a knife, and clear your cutting board without dulling your knife. See how to sharpen knives.
Types of Knives and Equipment (02:48)
Learn the uses for the chef's, serrated, and paring knife. Chef Marshall O'Brien also recommends having a heavy duty food processor.
Preparing Pineapples and Melons (04:12)
Chef Marshall O'Brien demonstrates how to quarter, core and peel a pineapple and how to peel and seed melons.
Cutting Methods: Slicing (02:38)
Chef Marshall O'Brien demonstrates how to slice carrots and strawberries using a rocking motion. He slices a pepper and cantaloupe using the draw technique.
Cutting Methods: Dicing (03:51)
Chef Marshall O'Brien demonstrates how to chunk and dice a pineapple, slice and dice an onion, and dice a sweet potato.
Cutting Methods: Chopping (02:51)
Chef Marshall O'Brien demonstrates how to chop cabbage, red peppers, kiwi, and raspberries. See an easy way to peel kiwi.
Using an Industrial Food Processor: Slicing (02:04)
Chef Marshall O'Brien slices cantaloupe, honeydew, tomato, and onion.
Using an Industrial Food Processor: Large Dice (01:45)
Chef Marshall O'Brien dices cantaloupe, watermelon, and pineapple.
Using an Industrial Food Processor: Small Dice (02:16)
Chef Marchal O'Brien dices zucchini and red onion. He juliennes jicama and carrots and shreds cabbage.
Credits: Knife Skills for Foodservice (00:18)
Credits: Knife Skills for Foodservice
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