CHAPTER 2: BASIC FOOD PREPARATION

Lesson 1: Cleaning, sanitizing and maintaining the kitchen area

a. Basic Terminologies:
1. Cleaning- the process of physically removing microorganisms, dirt, and impurities from
surfaces or objects by using soap or detergent and water. This process does not necessarily kill
germs, but by removing them, it lowers their numbers and the risk of spreading infection.
2. Disinfecting- the process of killing microorganisms on surfaces or objects by using chemicals.
This process does not necessarily clean dirty surfaces or remove all germs, but by some after
cleaning, it can further lower the risk of spreading infection.
3. Sanitizing- the process of lowering the number of germs on surfaces or objects to a safe level.
Sanitizing works by either cleaning or disinfecting (or both) to lower the risk of spreading
infection.

b. Cleaning, Sanitizing and Maintaining Kitchen Equipment

1. Unplug equipment from electrical sockets.
2. Remove detachable parts, such as blades, hooks, trays, handles, and screens.
3. Wash detached parts in hot, soapy water. Use a brush or scouring pad, if necessary.
4. Rinse in clear water.
5. Place detachable parts in a container and immerse them in a sanitizing solution. Sanitizing
solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of
warm water.
6. Air-dry detachable parts in a clean and sanitized drying rack. Do not use cloth towels because
they could contaminate the parts.
7. Wash the main body of the equipment with soapy water.
8. Wipe away soap from the main equipment. Avoid pouring in water on some complex
machineries to prevent damaging them.
9. Spray the equipment with a sanitizing solution (see step number 5).
10. Allow the main body of the equipment to air-dry.

c. Cleaning, Sanitizing and Maintaining Kitchen Tools

1. Wash tools with soap and water. Use a stiff brush, scouring pad, or steel wool as necessary to
get rid of hardened dirt or food particles.
2. Rinse with clean, warm water.
3. Sanitize or disinfect the tools.
4. Allow to air-dry thoroughly.

d. Washing Dishes in A Three-Compartment Sink

1. Scrape or rinse away any leftover food on the dishes.
2. In the first sink, scrub all surfaces of the dishes in warm, soapy water.
3. In the second sink, rinse the dishes you have cleaned in clear water.
4. In the third sink, soak rinsed dishes in a chemical sanitizing solution or hot water. Make sure
the dishes are completely submerged. If you use a chemical sanitizer, read the directions on
the container to know how long the dishes must stay in the solution. If you sanitize with hot
water, the water must be 80°C or hotter. Keep the dishes in the water for at least 30 seconds.

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 5. Air-dry the dishes. This is very important. Never towel-dry cleaned and sanitized dishes, even
with a paper towel, or you might contaminate them again.

Three Compartment Sink. © blog.indigoinstruments.com/

Lesson 2: Personal Hygiene

1. Do not work with food if you have any communicable disease or infection.
2. Bathe or shower daily.
3. Wear clean uniforms and aprons.
4. Keep hair neat and clean. Always wear a hat or hairnet. Hair longer than shoulder length must
first be tied back and then secured under a net or hat.
5. Keep mustaches and beards clean-shaven.
6. Remove all jewelry: rings, low-hanging earrings, watches, bracelets and facial piercings; if you
have them, don’t touch them.
7. Wash hands and exposed parts of arms before work and as often as necessary during work,
including:
• After eating, drinking, or smoking.
• After using the toilet.
• After touching or handling anything that may be contaminated with bacteria (e.g. garbage)
8. Cover coughs and sneezes, then wash your hands.
9. Do not touch your face, eyes, hair, and arms.
10. Keep fingernails clean and short. Do not wear nail polish.
11. Make-up are not allowed to be worn while working.
12. Do not smoke or chew gum while on duty.
13. Cover cuts or sores with clean bandages. If the sore is on the hands, you must wear gloves.
14. Do not sit on worktables.

Lesson 3: Basic Cooking Principles

a. Terminologies
1. Mise en place- Literally means “Everything is place.”
- This pertains to ingredients and equipment being gathered and prepared before cooking
making them within easy reach as needed.
- Preparation measurement of ingredients includes:
 Weight- measurement of mass
 Volume- measurement of liquid substances

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  Count- piece quantity.
2. Seasonings: food items that enhances the natural flavor of food without drastically changing
the flavor profiles (i.e. salt).
3. Flavoring: ingredients that add a new taste to the food thus, changing the natural flavor (i.e.
herbs, spices and condiments)

b. Modes of Heat Transfer

1. Conduction: This is heat transfer thru direct contact. Example: Cooking a pancake in a skillet.
2. Convection: This is the transfer of heat by the movement of air or liquid. For example, boiling
or roasting in an oven.
3. Radiation: a method of heat transfer that does not rely upon any contact between the heat
source and the heated object. Heat is transmitted through thermal/ infrared radiation. In the
kitchen, it is commonly seen thru the use of a microwave oven.

c. The Effects of Heat on Food

a. Brings out flavor and aroma of food
b. Changes the color:
o Caramelization: occurs when sugars (sucrose, glucose and fructose) found in plants
are heated to a certain temperature.
o Maillard Effect: browning of food due to a chemical reaction between an amino acid
and a reducing sugar, usually during the application of heat. This commonly happens
to meat products which causes its browning when cooked.
c. Changes the texture: some food items turn soft while others harden up when heated.

d. Methods of Cooking

1. Moist Heat Cooking: a method of cooking food which involves the use of liquid such as water,
stock and even steam. The types of moist heat cooking are as follows:
a. Simmering: the liquid has a temperature of 85-96°C (just below the boiling point). This can
typically be seen as when bubbles rise gently and just begins to break the surface. To simmer
food, we generally bring water to a boil and then reduce the heat so that food will simmer.
b. Boiling: cooking foods in liquid at boiling point (100°C) to cook them rapidly. This is
characterized by rapidly bubbling liquid.
c. Poaching: cooking food in a liquid with a temperature held below simmering point (71-
82°C). there are two ways of poaching:
o Shallow poaching- poaching in a pan with a small amount of liquid which is finished in the
oven.
o Deep Poaching- an ingredient is covered with liquid almost always carried out on the top
of the cooker.
d. Braising: A very long cooking process in which food is covered in a small amount of liquid
after being initially browned. It is then continued cooking in the oven and is usually done for
larger cuts of meat.
e. Stewing: another long cooking process in which food is covered in a small amount of liquid
but no browning is done. The cooking is done in the stove top and uses smaller cuts of meat.
f. Blanching: Cooking a food item partially (i.e. half-cooked) and briefly in boiling liquid.
g. Steaming: method of cooking using the steam created by water or any other liquid at a high
temperature.

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 h. Pressure Cooking: This method cook food in steam under pressure and cause temperatures
to rise above boiling and in turn cooks food faster. Best used on foods that take a long time
to cook such as dry beans, soups, & non tender cuts of meat.

2. Dry Heat Cooking: a process of cooking food by exposing it to high heat either from below or
above which brings food to a much higher temperature as compared to moist heat cooking.
This method also creates a brown crust or surface on the food, which adds flavor. The types of
dry heat cooking are as follows:
a. Roasting: cooking food by surrounding them with dry heat usually in an oven and is usually
applied to meats and poultry. To protect meat, cover it with oil or a layer of tin foil to stop
moisture loss. Also, meat should be placed on a rack, or a roasting pan to ensure even
application of heat.
b. Baking: cooking food by surrounding them with dry heat usually in an oven and usually
applies to breads and pastries. This method does not require any fat but can sometimes
require a little bit of steam.
c. Broiling: Cooking food with radiant heat from above. Rapid cooking method used for tender
meats, poultry, fish and vegetables. This is usually done with a Broiler or Salamander.
d. Grilling: Cooking food elevated on a grid (i.e. grill) with heat coming from below. This creates
distinctive flavor (typically due to the coal) and texture.
e. Griddling: Cooking food on a solid flat surface called a griddle.
f. Pan-broiling: Similar to griddling but is done on a sauté pan or skillet uncovered.
g. Dry heat cooking using fat/ oil:
o Frying: Any cooking method requiring the use of fat. It is considered a dry-heat method
due to the fact that oil and water don't mix, so while fat can take a liquid form, it is the
opposite of water — so it is classed as a “dry" heat method of cooking.
 Deep-frying: Cooking food submerged in fat or oil. Most foods that are deep fried
are coated with a batter or breading prior to frying. The temperature of the fat must
be 170-190°C because if it is too cold the food will absorb the fat and if it is too hot,
the food will burn on the outside but is not cooked through to the middle.
 Shallow frying: Frying with a small amount of fat, oil or butter (about 1-inch-deep)
at a temperature of 170-190°C.
 Pan-frying: Cooking food in a small amount of oil depending on the food item. Food
is not submerged in any way in oil.
 Pressure frying: Cooking in a specially covered fryer which traps the steam to
increase the pressure.
o Sautéing (Etymology- from the French Sauter meaning “to jump”). Quickly cooking large or
small pieces of food in a wide, shallow pan (sauté pan) in a small amount of hot fat over
medium-high heat while turning or tossing the food often. The pan should never be
overcrowded to prevent a decrease in temperature.
o Stir-frying: is similar to sautéing, but amplified. With stir-frying, the heat is higher and the
action is faster. This is commonly done in a wok which never moves thus, requiring
another utensil to move the food around.

 The Breading Station: a sequence of coating delicate foods prior to frying to prevent the
food from breaking up during cooking process. It is done using the following sequence:
1. Seasoned flour
2. Eggs
3. Bread crumbs

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  Batter: on the other hand, is a thin dough that can also be used to coat food items before
frying them.

Other Methods of Cooking:

- Microwaving: Cooking, defrosting or reheating food using electromagnetic waves which
agitates particles of water on food causing heat by friction. It is a very fast way of cooking
that can help with some food safety issues.
- Sous Vide (Etymology, French meaning “under vacuum”): Cooking food which are vacuum
sealed in plastic bags. It is then submerged in a water bath held at a constant low
temperature.

Lesson 4: Herbs and Spices

a. Herbs
- The green leafy part of the plant.
- Commonly used fresh or dried for flavor, scent, or medicinal properties.
- Most grow in moderate or temperate climates
- Generally, subtler in flavor.

b. Spices
- These are all other parts of the plant aside from the leaves such as the roots, flower, bark
and seeds.
- Can also be used dried or fresh for flavor, aroma, color
- Most are grown in the tropical climates
- Generally, more pungent in flavor.

c. Cooking with Herbs

- Fresh herbs are preferable to dried ones
- Drying will cause the loss of some essential oils and flavors
- Using Fresh vs. Dried
o 1 tablespoon finely cut fresh herbs = 1 teaspoon crumbled dried herbs = 1/4 to 1/2
teaspoon ground dried herbs
- Cooking with delicate herbs:
o More delicate fresh herbs can be added a minute or two before the end of cooking or
sprinkled on food before serving. Examples include:
• Basil • Cilantro
• Chives • Dill leaves
o Less delicate fresh herbs can be added about the last 20 minutes of cooking. Examples
include:
• Rosemary
• Tarragon
• Thyme
- Guidelines for storing herbs and spices:
o Avoid exposure to heat, light, moisture and air.

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 Lesson 5: The Knife

- The knife is the chef

and cook’s most
important tool. It
should always be well
sharpened, maintained
and sanitized.

a. Parts of a Knife

1. The Blade: The blade is the part of the knife used for cutting, mincing, chopping, and other
dividing tasks. Modern kitchen blades are typically made of carbon steel or stainless steel.
They are hardened using various techniques so that they become more durable, resistant to
scratches and chipping, and easy to sharpen.
- tip: The front part of the blade used mainly for scoring and piercing.
- belly: The part of the blade right after the tip. Knives with “curvy” bellies and small tips
are usually better for slicing or chopping vegetables, as they allow quick, smooth rocking
motions on the cutting board.
- cutting edge: The sharp part of the blade that is used for chopping and slicing. The edge
can be smooth (e.g. chef knife) or serrated (e.g. bread knife).
- bolster: The thick metal part in the middle, where the blade meets the handle. The
bolster adds weight and balance, and is seen more often on forged knives than stamped
ones.
- heel: The rear end of the blade, close to where it meets the handle. This is the part that
you can transfer the most force to. A sharp and strong heel can be very useful when
cutting through tough skin or some fibrous vegetables.

2. The Handle: The handle is where you’re supposed to hold the knife. The handle can be made
of wood, plastic, ivory or can come in one solid metal piece. The most popular material on
modern kitchen knives is plastic because it tends to be lighter than metal, more durable than
wood, and, easier to mold, bend and shape for an ergonomic design. Handles should be
solid, easy to grip, and fits well in your hand.

- tang: The part that extends from the blade

to run into the handle of the knife. The tang
may run through the whole handle (full
tang), or only part of it (partial tang). Knives
with full, thick tangs are more well-
balanced, and are less likely to break at the
handle.
- rivet: The metal pin used to fasten the scales
and the tang. A good full tang knife usually
comes with three rivets. Knife Tang. © healthykitchen101.com

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 - butt: The part at the end of the handle. On bigger knives, the butt is usually covered
with metal to increase balance, durability, and stability of the whole item.

b. Common Types of Knives

Description
Chef’s Knife: has a broad blade tapering upward to a point, allowing the knife to rock back and
forth for fast mincing. It can be between 6 and 12 inches. The chef’s knife can be used for almost
every cutting task in the kitchen, from cutting chicken to chopping carrots.
Paring Knife: it usually comes with a thin 3 to 4-inch blade with a pointed tip. It can be used for
cutting and peeling fruits and veggies, and trimming excess fat with great precision.
Utility knife: Measuring between 4 and 7 inches in length, the utility knife is usually used for
cutting food that is too small for a chef’s knife. The narrow blade and small tip allows it to handle
tasks such as thinner slicing, trimming, and filleting even better than a chef’s knife.
Boning knife: used for separating meat from the bone, fileting fish, and cutting up meat. It can be
3 to 8 inches in length, with slightly varying blade widths. The blades can be flexi, semi-flexi, or
stiff.
Bread knife: has a serrated blade used for cutting bread, cakes, and sometimes meat, poultry,
and seafood. Use it in a sawing motion. It can be between 7 and 10 inches long.
Cleaver: usually the bulkiest and heaviest knife in the kitchen. It is used to cut through bones,
meat, and hard and thick materials such as squash or pumpkin in a chopping motion. It is also
ideal for beating and pulverizing meat, poultry and fish, and crushing other food items such as
garlic.
Filleting knife: This looks very similar to the boning knife but it is made to cut thin fish slices and
thus is typically thinner, longer, and more flexible.
Santoku knife: Japanese knife. It’s slightly shorter and thinner. Santoku means “three virtues”,
which are slicing, dicing, and mincing. It has a flat blade; it doesn’t rock on the cutting board.
Tournée Knife: Curved bladed knife used to trim potatoes and other vegetables into football
shapes with 7 sides (tournée).
Tomato knife: The blade is usually about 6–7 inches in length. Tomato knives have a rounded
blade with a sharp, serrated edge and are designed for cutting and slicing tomatoes, which
require a specialized cutting tool owing to their delicate skin and soft, fleshy centers. The serrated
edge of the knife cuts cleanly through the skin without crushing the soft interior, allowing the chef
to create neat, even slices or segments.

c. Knife Cuts
1. Large dice: knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch.
2. Medium dice: measures 1/2 inch × 1/2 inch × 1/2 inch.
3. Small dice: measures 1/4 inch × 1/4 inch × 1/4 inch.
4. Brunoise (pronounced BROON-wahz): measures 1/8 inch × 1/8 inch × 1/8 inch, which makes it
the smallest of the dice cuts.
5. Fine brunoise: measures 1/16 inch × 1/16 inch × 1/16 inch.
6. Batonnet (pronounced bah-tow-NAY): a rectangular stick that measures 1/2 inch × 1/2 inch ×
2 1/2 to 3 inches.
7. Allumette: 1/4 inch × 1/4 inch × 2 1/2 to 3 inches,
8. Julienne: measures 1/8 inch × 1/8 inch × 2 1/2 inches. it is referred to as the "matchstick cut."
9. Fine julienne: 1/16 inch × 1/16 inch × 2 inches. It is also the starting point for the fine brunoise
cut.

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 10. Mince: Smaller than a fine brunoise, the mince is less precise
since it is supposed to be finely cut.
11. Chiffonade: This cut is mainly used for vegetable leaves and
fresh herbs, in particular, basil. The leaves are stacked, rolled,
and then sliced perpendicularly, creating thin strips or ribbons.
12. Rondelle: Uniform slices of round vegetables.
13. Tourné: A seven-sided football shape cut.
14. Paysanne: vegetables that have been cut into thin slices with
shapes that correspond best to the shape of the vegetable. As
an example, carrots may be thinly sliced into circular button
shapes or half round buttons, thus utilizing all of the vegetable
as effectively as possible for the food being prepared.
15. Parisienne: is actually a scoop rather than a knife cut. This
makes use of ballers that come in various sizes. This is
commonly used for melons and potatoes but other fruits can
also be used.
16. Lozenge: a diamond-shaped cut used for various vegetables.

d. Knife Care

1. Sharpening
- Using a Whetstone/ Sharpening Stone:
- Position the stone to keep it from slipping.
- Lubricate the stone with water or oil. Note: This step is dependent on the type of whetstone
being used.
- Start with the course-grit (rougher) face of the whetstone first.
- Hold knife at 20° angle. Apply moderate pressure and slide the blade forward.
- Make an equal number of strokes on both sides of the blade.
- Finish sharpening by running the blade over progressively smoother stones.
- Hone knife to remove any burrs or rough edges.
- Clean and sanitize the knife before using to remove any metal shavings and stone particles.

2. Trueing or honing a knife

- Using a Honing Steel: this is used primarily to straighten the blade and maintain sharpness.
- Position the heel of the knife at a 20° angle near the honing steel’s handle.
- Draw the knife blade slowly along the entire length of a steel finishing at the tip.
- Repeat this while alternating between both sides of the blade.

3. Sanitizing:
- Wash knife in hot soapy water after each task.
- Rinse
- Sanitize after each use to prevent cross contamination by wiping down the handle and blade
with sanitizing solution.
- Air dry

4. Knife Safety

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 - Use the correct knife for the task
- Keep knives sharp. A dull knife is more likely to cause cuts.
- Always cut away from body.
- Make a claw out of holding hand when slicing and cutting to keep your fingers away from
the sharp edge of the knife.
- Use the appropriate cutting board with a damp towel beneath it to provide higher stability.
- Carry a knife with blade pointed down. And never swing your hands while walking about.
- Don’t catch a falling knife
- Pass the knife carefully by holding the blade so that the handle will be on the receiver’s end.
- Never leave the knife in the sink, most especially if it is filled with water
- Wash and sanitize before you put away
- Store properly

Lesson 6: Food Plating and Presentation

a. Garnish
- Any edible food item that adds visual appeal to a plate in the form of complimentary colors,
flavors, textures or temperatures.

b. Importance of Garnishes
- Improves Appearance (Remember, the eyes eat first!)
- Complements the flavors of the main dish

c. Elements of a Plate
- Main item: The central food item on a plate.
- Side dishes: complimentary food items usually in the form of vegetable and/or starchy
dishes
- Sauce: Adds complimentary flavor to the main item and the side dishes
- Garnishes: improves visual appeal of the entire plate.

d. Design Elements of Plating

- Shapes: use food components with a variety of shapes to increase visual interest and
texture.
- Colors: Rule of Three- a general plating rule wherein at least three colors are found in one
plate that should increase interest and are visually complimentary to each other or creates
contrasts
- Height: the components of a plate should be build up to increase the visual height of the
food.
- Flavor: the components of the plate can be used to convey the flavors of the food (e.g.
highly visible food items such as chili, cream, chocolate, etc.)
- Texture: should be contrasting with each other to improve the mouthfeel of the entire dish.
e. Plating Composition
1. BALANCE- visual weight of all the food components on a plate
- don’t overcrowd
- food should not touch the rim
- avoid large gaps of space
2. FOCAL POINT- the point where the eye is drawn

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 - should be the highest point
3. SYMMETRY-spatial relationship between the food components on a plate.
o Radial: The main food item is found in the middle of the plate while the other food
components surround it.
o Mirror: an imaginary line is drawn in the middle of the
plate and whatever arrangement is done to one half of
the plate, it is also done to the other half.
o Asymmetrical: there is no discernable pattern on the
plating style.
o The Clock Method: The conventional "smiley face"
(starch at ten o'clock, vegetable side dish at two o'clock,
and protein at six o'clock) is always a safe bet.

The Clock Method. © https://possector.com/

f. Plating Guidelines
1. Cutting Food
- Consider:
o Consumption- the size of the food and its role in the plate.
o Decoration- how it accents or is accented. Make sure that the main item is not
outshined by the rest of the components
2. Plates
- Consider:
o Sizes- balance the size of the food with the size of the plate
o Shapes- the shape of the plate can be unique but should not be impractical
o Colors- white allows food to “pop” but colored plates can also be used to enhance
visual appeal.
o Patterns & Designs- printed patterns and designs should not take away attention
from the food.
3. Blueprinting
- Design your plate on paper beforehand, and discuss the look you are aiming to achieve.
Draw pictures, make notes and work by trial and error to blueprint your idea into perfection.
4. Others:
- Let the food be the focal point.
- Serving pieces should complement the food.
- Keep the design simple.
- Odd numbers of small items look best.

g. Common Ingredients used in Plating and Garnishing

- Sauces
o Sauces are placed either under the food to highlight it, or on top to garnish it.
o Sauces should not hide the food.
o Remember, sauces are used to enhance the food – they are not the focus.
o Sauces can be painted on the plate for added effect.
- Fruits and Vegetables
o Fruits and vegetables can be sliced, formed and arranged into garnishes or as part of the
main meal.
o Both fresh and preserved or processed fruits and vegetables can be used for garnishing.

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 - Powders
o Powdered sugar- can be dusted on top of food using a strainer.
o Chocolate Powder- a common garnish used for desserts.
o Spices- ground spices such as cinnamon and black pepper can also be used.
o Herbs and flowers- Herbs add beauty, fragrance and freshness. Edible flower petals can be
used to garnish small plates while flower blossoms can be used for larger platters.
- Chocolate
o Chocolate can be used a garnish on its own. It can be shaved or melted and formed into
other shapes or used as a dip.
- Others:
o Cheese- can be grated on top of food or melted into crisps
o Fish skins- flattened and fried skins.
o Pork cracklings- fried pork skins
o Bacon bits- fried and crumbled
o Fried Starches- fried pasta or potatoes can also be used as garnishes
o Flavored salts- a variety of flavored and smoked salt adds depth to many dishes.

References:
Alfaro, D. (2019, September 17). Basic Techniques for Professional Culinary Arts Knife Cuts. Retrieved from
https://www.thespruceeats.com/culinary-arts-knife-cuts-photo-gallery-4121795
Anusasananan, L.L. (2008, October 9). Stir-Frying vs. Sautéeing. Retrieved from
https://www.cookinglight.com/cooking-101/techniques/stir-frying-vs-sauteeing
Chapman, B. (2014, July 1). Washing and Sanitizing Kitchen Items. Retrieved from
https://content.ces.ncsu.edu/washing-and-sanitizing-kitchen-items
Ed Informatics (n.d.). How is heat transferred? Retrieved from
https://www.edinformatics.com/math_science/how-is-heat-
transferred.html#:~:text=Radiation%20is%20a%20method%20of,is%20a%20type%20electromagnetic%
20radiation%20.
GeeDee (2019, December 20). Parisienne Cut. Retrieved from
https://simplehomecookedrecipes.com/parisienne-cut-knife-
skills/#:~:text=Parisienne%20cut%20is%20actually%20a,for%20various%20types%20of%20production.
Gisslen, W. (2011). Professional Cooking (Seventh Edition). John Wiley & Sons, Inc. United States of America.
Heil, K. (n.d.). How to Properly Use a Three-Compartment Sink. Retrieved from
https://www.statefoodsafety.com/Resources/Resources/may-cartoon-how-to-use-a-three-
compartment-sink
Medline Plus (n.d.). Cleaning, Disinfecting, and Sanitizing. Retrieved from
https://medlineplus.gov/cleaningdisinfectingandsanitizing.html
Recipe Tips (n.d.). Paysanne. Retrieved from https://www.recipetips.com/glossary-term/t--
37492/paysanne.asp
Regina, L. (2020, July 25). The Different Types of Kitchen Knives and Their Uses. Retrieved from
https://healthykitchen101.com/types-of-kitchen-knives/
Regina, L. (2020, July 27). Parts of a Knife – Anatomy of a Chef’s Best Friend. Retrieved from
https://healthykitchen101.com/parts-of-a-knife/
Szewczyk, J. (2019, February 14). The Complete Guide to Basic Knife Cuts. Retrieved from
https://www.buzzfeed.com/jesseszewczyk/knife-cut-guide

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