Common Kitchen Mistakes · Başlangıç
Cutting and Prep Mistakes
From a dull knife to uneven dicing, from cross-contamination to prepping vegetables too early — learn the most common kitchen prep mistakes and how to avoid them.
What Will You Learn in This Lesson?
- Sharpen a knife correctly and use it safely with the claw grip
- Dice vegetables to a consistent size for even cooking
- Prevent cross-contamination by using separate boards for raw and cooked food
- Prep onion and garlic quickly with the right technique
- Complete full mise en place before starting to cook
Required Equipment
Required
- A sharp chef's knife
- A honing steel
- At least two cutting boards (one for raw meat, one for vegetables)
- A stable, non-sliding cutting board
Optional
- A sharpening stone
- Small prep bowls (for separating chopped ingredients)
Alternative
- No non-slip board: fold a damp cloth underneath it so the board stops sliding
Safety
- A dull knife is more dangerous than a sharp one; it needs extra force to cut through, and when it slips that force lands on your hand.
- Don't try to catch a falling knife in mid-air; step back and let it hit the floor.
- Don't move a board you used for raw meat straight to vegetables that will be eaten raw without washing it; bacteria transfer directly.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
Video ders
Free
20 min
Vegetable and Fruit Prep Techniques
Yazılı ders
Free
15 min
Safe Knife Use
Yazılı ders
Free
18 min
Chopping Techniques
Yazılı ders
Free
20 min
Slicing Techniques
Yazılı ders
Free
20 min
Cube and Strip Cutting Methods
Yazılı ders
Free
20 min