Classic French Knife Cuts

[mike_01]

Today was my first day working in the kitchen. We had a long lecture then we started doing chicken stock. My chef asked me to do a few classic french knife cuts from the lecture. I didn't process that much then he said use them for the mirepoix it was confusing. So to the point of my post, is their any way you can help remember them?

[ILASnyc]

Classic French cuts for Mirepoix?

Sounds like they were trying to throw you off a bit....

When we did knife drills in school....we'd eventually use certain vegetables in our mirepoix...so as not to waste anything. But that was not the purpose of making mirepoix.

[ezra]

I think the reason they had the classic cuts used in stock was to get practice on the knife and learn stock at the same time. As long as you understand that stock usually uses larger cuts and scraps. As far as remembering practice always works for me. When i was in school i used to get a bag of potatoes from the store because they are affordable and practice at home. good luck man have fun

[Jay_Anson]

They best way to remember things is to do them repeatedly. Practice at home with some potatoes. Practice practice and more practice. Not only will you become more efficent but fast. There's a reason for these cuts. Brunois, large, medium, small and so on, for consistent apprearance and even cooking but I'm sure your Chef instructor lectured about that.

That's a good way to practice, plus make stock for the next class.

Good luck to ya.

[mike_01]

He lectured about that it was fast to me i have to go to a
tutoring type session. I got the blanching and the other stuff
done good. We did vealstock yesterday and we didnt use specific knive cuts so I had fun got to work with some red wine to deglaze my pan but I still have to get used of the kitchen and stuff. Thanks for the advice everyone!