Knife skills

    OCR
    GCSE

    Knife skills constitute the fundamental bedrock of the GCSE Food Preparation and Nutrition practical assessment (NEA 2). Candidates must demonstrate mastery of specific grips (bridge, claw) and precision cuts (julienne, brunoise, jardinière) to evidence high-level technical skill. Proficiency here directly dictates success in texture control, cooking uniformity, and presentation aesthetics. Examiners assess not just the final outcome, but the fluidity, safety, and hygiene of the process. This area links directly to AO2 (Technical Skills) and is a primary differentiator between Level 3 and Level 4 practical performance.

    0
    Objectives
    4
    Exam Tips
    4
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Demonstrate secure handling of knives using the claw grip and bridge hold; credit explicit mention of finger placement (e.g., 'fingertips tucked in').
    • Justify the choice of knife (e.g., serrated for tomato/bread, chef's for chopping) linked specifically to the food's texture.
    • Explain the impact of cut uniformity on cooking rates; award marks for linking uneven cuts to undercooked or overcooked components.
    • Identify specific cut dimensions (e.g., Julienne approx 3mm x 3mm x 5cm) rather than using vague terms like 'thin strips' or 'small pieces'.

    Marking Points

    Key points examiners look for in your answers

    • Demonstrate secure handling of knives using the claw grip and bridge hold; credit explicit mention of finger placement (e.g., 'fingertips tucked in').
    • Justify the choice of knife (e.g., serrated for tomato/bread, chef's for chopping) linked specifically to the food's texture.
    • Explain the impact of cut uniformity on cooking rates; award marks for linking uneven cuts to undercooked or overcooked components.
    • Identify specific cut dimensions (e.g., Julienne approx 3mm x 3mm x 5cm) rather than using vague terms like 'thin strips' or 'small pieces'.

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When describing a method in Section B, explicitly name the grip used (claw/bridge) to demonstrate technical knowledge immediately.
    • 💡In 'Evaluate' questions, link knife skills to the sensory profile; e.g., 'finely diced onions soften quicker, reducing pungency'.
    • 💡For NEA 2, ensure photographic evidence clearly shows the knife position relative to the fingers to evidence safety marks.
    • 💡Use the correct French terminology (Brunoise, Macedoine, Jardinière) to access top-band vocabulary marks in extended responses.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Confusing the bridge hold (used for stabilizing round ingredients) with the claw grip (used as a cutting guide).
    • Stating that 'sharp knives are dangerous' without qualifying that blunt knives require more force and are prone to slipping, increasing risk.
    • Failing to link the size of the cut (dicing vs slicing) to the intended cooking method or sensory outcome (e.g., mouthfeel).
    • Describing the process of chopping without referencing the necessary safety equipment, such as a secured chopping board.

    Study Guide Available

    Comprehensive revision notes & examples

    Read Study Guide

    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Describe
    Explain
    Discuss
    Justify
    Evaluate

    Ready to test yourself?

    Practice questions tailored to this topic