Transcript Knife Cuts Sharpening & Storage

Knife Cuts, Storage
and Sharpening
Foods 2
Obj. 5.01
Apply knife skills commonly used
in food preparation
Types of Cuts
Mincing
Food that is minced is
cut intoVERY SMALL
PIECES.
Minced food has a soft
texture and spreads
well throughout a
mixture.
Ingredients generally
MINCED are GARLIC,
ginger, and fresh
herbs.
Mincing Links
://www.youtube.com/watch?v=h2x6Y
TttaL4
http://www.youtube.com/watch?v=JN
2nS_GQIIA
Types of Cuts
Dicing
Diced food is cut into
small blocks or squares.
This may be done for
artistic reasons or to
create uniformly sized
pieces to ensure even
cooking.
The most commonly
diced foods are
VEGETABLES. But firm
meat or fish.
Types of Cuts
Dicing
Different sizes
exist
Brunoise (1/8-inch)
Small dice (1/4-inch)
Medium dice (3/8inch)
Large dice (5/8-inch
cube)
Dicing Links
http://www.youtube.com/watch?v=dJ
mUIre63_w
http://www.youtube.com/watch?v=E0
AdAKviw0o
Types of Cuts
Slicing
A slice is a plank cut out of
an ingredient. Potatoes are
often sliced.
Guide the knife through
the food. Keep the blade
straight and let the knife
do the work.
Used on veggies, fruits,
meats and fish.
Slicing Links
http://www.youtube.com/watch?v=YS
1mzzhmWWA
http://www.youtube.com/watch?v=pe
S43IYwD2A&feature=fvst
Types of Cuts
Julienne
A method of food
preparation in which the
food item is cut into long
thin (matchstick-sized)
strips.
The food most commonly
cut this way is carrots.
Sometimes potatoes or
celery are done in a
julienne.
Food cut this way must
be very firm to hold its
shape.
Julienne Link
http://www.youtube.com/watch?v=O4
G-ueNDEI8
http://www.youtube.com/watch?v=sY
tlIH-YZL4
http://www.youtube.com/watch?v=Gr
SELDUX-mU
Knives
Sanitizing Knives
Clean knives in hot soapy water and dry
them thoroughly between cutting tasks.
Sanitize the knives by wiping down the
handle and blade with sanitizing solution.
Don’t put knives in the dishwasher.
Hot water can warp wooden handles.
Edge of knife can be affected also. Heat can
dull it.
Knives
Storage of Knives
Proper storage makes
knives and people safer.
Properly stored knives are
not placed so that a person
unfamiliar with the kitchen
could cut themselves.
Knives also are not properly
stored if the blades can
bang against each other.
If knife blades bang
against each other, they
can be knicked or damaged.
Knives
Sharpening
The process of giving a
knife a new edge
Use of a whetstone
Also called a Sharpening
Stone
Run the length of the
blade at a angle (22) up
and down the stone from
blade to tip.
Knives
http://www.youtube.com/watch?v=syvvxx3eGpI
How to… sharpen a knife
Position the stone to keep it from slipping.
Lubricate the stone with water or oil.
Make an equal number of strokes on both sides of
the blade on the roughest stone (approximately 10
strokes).
Finish sharpening by running the blade over
progressively smoother stones.
Hone knife to remove any burrs.
Clean and sanitize the knife before use to remove
any metal shavings.
Knives
Honing
Maintains a knife’s
edge
Done with a steel
Textured steel or
ceramic rod used to
keep the blade
straight and to
smooth out
irregularities
http://www.youtube.com/watch?v=qcKoUO5JqYc
The End
What kind of
knife is this?