A. Materials needed for the video.

1. Wooden or a sturdy chopping board.

2. A sharp chef’s knife
3. Sharp paring knife
4. Vegetable peeler
5. Vegetables (Carrot, onion, garlic, leafy vegetable)

B. Script

We have here the materials that we will be using throughout this video.
1. Wooden or a sturdy chopping board.
2. A sharp chef’s knife
3. Sharp paring knife
4. Vegetable peeler
5. Vegetables (Carrot, onion, garlic, leafy vegetable)

Before we start, let us first go through some precautionary measures when we are going
to use a knife.
Knife safety

 Always keep your blades sharp.

 Only cut on appropriate surfaces, never on metal, glass, or hard stone such as
marble or granite.
 Never attempt to catch a falling knife
 Pass a knife by its handle.
 Always cut away from yourself; never cut towards yourself.
 Learn and use the proper grip for your knife. • Keep fingers on guiding hand
curled.
 When walking with a knife, hold it closely to your side with the tip-end down and
the blade facing away from you.

Let us now proceed with the proper way of holding a knife.

Knife grips

The proper way to hold a chef’s knife is to grasp the blade firmly between the pad
of your thumb and the knuckle of your index finger just in front of the bolster, curling
your remaining fingers around the bottom of the handle.
There are two different methods to choose from when cutting product with your
chef’s knife. One is to use your wrist as the fulcrum of the stroke, moving the tip up and
down in an arc: The other method is to keep the tip of your knife on the cutting surface,
moving the rear of your knife up and down.

For the proper position of the guide hand let us “think tiger claw”. Always keep
your thumb tucked behind the gently curled fingers of your guide hand. This will prevent
countless injuries, and also facilitate the use of your knuckles to guide the edge of your
knife to its proper position for the next cut

Let us try some of the most used classic knife cuts.

1. Julienne
The julienne is also known as the matchstick cut. As its name suggests, what
you’re going for is a thin, stick-shape cut. To make a julienne cut, square off your
vegetable then cut lengthwise into 3mm-thin rectangular slices. Then cut these
slices into matchsticks. This cut is most commonly used for carrots, celery,
potatoes.
2. Dicing
 The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch.
This square cut is most often used for vegetables like potatoes, and sometimes
fruits such as watermelon.
 The medium dice measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller
version of the large dice. This is generally a good choice when recipes don't
specify the size of the dice and the ingredient list just says "diced tomatoes."
 The littlest of the dice cuts, the small dice measures 1/4 inch × 1/4 inch × 1/4
inch and is produced by slicing the allumette into 1/4-inch sections.
3. Mince

The mince is less precise since it is supposed to be finely cut. We most often
mince garlic, or other aromatics, when we want the flavor to be distributed more
throughout the dish.

4. Oblique Cut
The oblique cut is based on diagonal cuts on one side of the ingredient and
the the other. Take a carrot and make a diagonal cut. Now, roll the carrot
backward 180° and make another diagonal cut. To continue just roll the carrot
again 180° forward and make another cut. Just continue and you will have your
oblique cuts.
5. Chiffonade

Unlike all the cuts mentioned above which are used for larger, hard
vegetables, the chiffonade is a cut that’s applied to herbs and leafy vegetables. To
chiffonade, stack all the leaves together and roll them tightly, holding them down
with one hand and slicing the leaves perpendicular to the roll. A finer chiffonade
achieves thinly ribbons of herbs for garnishing, while a larger chiffonade can be
used on leafy greens for a sauté.

This are the basic knife skills, I hope you enjoy my presentation.
C. Sequence Scenes

1. My Introduction
2. Presenting the equipment
3. Knife safety
4. Knife grips
5. Proper position for guide hand
6. Classing knife cuts
a. Julienne
b. Dicing
c. Mince
d. Oblique cut
e. Chiffonade
7. Closing of the video.