KNIFE CUTS RULER

A Handy Culinary Reference & Measurement Tool for All Secondary (such as C-Cap, ProStart and other vocational high schools) & Post-Secondary Culinary Students, Programs, Schools and Kitchens Everywhere.

Use The Classic Knife-Cuts Ruler:

• To learn the Classic Vegetable Cuts, their names, definitions and dimensions per American Culinary Federation's published guidelines.
• As a guide to produce precise cuts and model them against the provided top-view plan of each particular cut.
• To produce precise and miscellaneous shapes cutting various pasta, cookie and other doughs, pastries, canapés, cheeses, fruits and much more.
• As a quick reference source enabling you to use the ruler's "basic recipe ratios" in various food preparations.
• To convert temperatures, weights, volumes, etc to metric system measures and vice versa.
• To learn the proper storage temperatures for various foods.
• To become familiar and practice the required HACCP-based safe internal cooked food temperatures.
• As a handy guide to use the ruler's "Yield section" for your various recipe and cost control purposes.
• To achieve ideal temperatures when making various doughs, using our formula.
• To ease converting your recipes for large numbers utilizing the "Scoops & Canned Good Sizes" Reference Tables.
• To become familiar and utilize many useful "Facts and Formulas" in your everyday work in the kitchen.