Transcript Knife Skills

Knife Skills
CULINARY 1 & 2
What should you know about using knifes?
Students will learn and demonstrate knife techniques,
types, terms, and safety as it pertains to food
preparation.
Agenda: review and overview
Prepare for lab:
Complete lab rubric after lab and remember mise en
place
Words of the day: dice, minces and chop
Q&A
Blade Composition
 Carbon Steel
 Stainless Steel
 High-Carbon Stainless Steel
Knife Parts
 Point
 Tip
 Blade
 Back
 Cutting edge
 Bolster
 Heel
 Rivets
 Handle
 Tang
Knife Tang
 Full tang-Most powerful
 Partial tang
Types and Uses of Knives
 Chefs
 Slicer
 Boning
 Paring
 Tournée
 Fillet
 Butcher
Chef’s Knife
 Most important knife
 Trimming, chopping, slicing, dicing
Slicer
 Long thin blade
 Used for cutting large food such as meat and
poultry
Serrated Slicer
 Toothed like
 Used for slicing soft foods such as cake, bread and
tomatoes
Boning Knife
 Used to remove bones from meat, fish
and poultry
Paring Knife
 Pares or trims off the peel from fruits and vegetables
Tournée Knife
 Curved bladed knife used to trim potatoes and other
vegetables into football shapes
Tournée Cuts
Fillet Knife
Fillet fish
Butcher Knife
 Cut meat, fish or poultry
Knife Cuts
Slicing
Mincing
Stick
Dicing
Knife Cuts: Slicing
Cut food into large thin pieces
Knife Cuts: Specialty Slicing
 Chiffonade
Knife Cuts: Specialty Slicing
 Rondelle – Disc shaped slice from cylindrical fruits
and vegetables such as cukes and carrots
 Diagonal rondelle-Hold the knife at 60°
Knife Cuts: Mincing
 Food cut into smallest pieces possible
 Garlic and onions
Knife Cuts: Stick Cuts
 Fine matchstick: smaller than 1/8”
 Julienne: 1/8”
 Batonnet: ¼”
 Stick: 3/8”
 French Fry: 5/8”
Knife Skills: Dicing
 1/8” to 5/8” cubes
 Large Dice: 5/8” cubes
 Medium Dice: 3/8” cubes
 Small Dice: 1/8” cubes
Knife Care
Sharpening
Truing
Sanitizing
Storing
Knife Sharpening
 Using a whetstone
 Hold knife at 20° angle
 Draw knife across stone
Knife Trueing
 Draw the knife blade slowly along the entire length
of a steel at a 20° angle
Knife Sanitizing
 Wash in hot soapy water after each task
 Air dry
 Sanitize after each use to prevent cross
contamination and the spread of
microorganism
Storing Knives
 Slotted knife holder
 Knife Kit
 Custom built drawer
 Magnetized bar
Knife Storage
 Do not store in utensil drawer
Knife Safety
 Correct Knife for task
 Keep knives sharp
 Blade away from body
 Make a claw out of holding hand
 Use cutting board
 Carry a knife with blade pointed down
 Don’t catch a falling knife
 Pass carefully
 Never leave in sink filled with water
 Wash and sanitize before you put away
 Store properly