1. Daily Focus day 13 Agenda: Objectives: Review knife information
Demonstration: knife cuts
Practice knife cuts
Lab planning
Rail : RAI and all l except product eval
Flowchart
Lab plan sheet for kitchen
Complete the worksheet in your packet using text pages
Objectives:
Describe various knives and their uses.
Practice knife skills: cube, dice, slice
Question of the day:
Name one of the knives discussed from A-Zest Video?
homework
Assign Cooking Methods and prep terms project in pkt

2. Bake/ roast Deep fat fry Sauté BBQ Dice Season Beat Flour Simmer Blend
Fold In
Slice
Boil
Pan Fry
SNIP
Braise
Grate
Steam
Broil
Grill
Stew
Brown
Julienne
Stir
Stir fry
Brush
Knead
STRAIN
Cook
MARINATE
Toss
CORE
Mince
WHIP
Cream
Pare/ Peel
ZEST
CUBE
poach
Cut-In
PUREE
Chop
Roll
FOOD-O
Choose vocab to
Insert on a blank
bingo card

3. A to Zest: Knives Why is it important to know knife skills and Safety?
Knife Fundamentals

4. 3 basic types of knives for common use
French or Chef
Paring
Serrated
Knives & Knife skills (preventing accidents & Proper Holding Techniques)

5. Chef
Chef-Also called a French knife. It’s large, triangular blade is ideal for slicing, chopping, and dicing. Usually the longest knife in the kitchen. Most common sizes are 8-10” long

6. Paring
Paring- usually 2 ½ - 4” in length. The most often used knife in the household kitchen. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand task.

7. Serrated/bread- has serrated or saw-tooth blade for slicing breads or foods that have a tough skin you don’t want to crush (tomatoes). You use a sawing motion when cutting.
Serrated/Bread

8. Santoku Knife (san-toe-koo)
Smaller than traditional chef knife 6-8”
Point curves down
Has grooves along blade to help release foods from blades
Harder steel

9. Other cutting tools Garlic Press- minces garlic easily
Microplaner- very fine
Grater- medium shreds

10. Peeler- removes outer peel, can be used to shave foods
Zester- used on citrus fruits to get oil rich skin
Mandolin- upright slicing tool

11. Knife Safety
Blades-Sharp blades are safer because it takes less pressure to cut
Storing- Keep in divided drawer, knife block, or knife rack so you can pick them up by the handle
Cleaning- do NOT soak in soapy water that hides view, store behind faucet in labs until ready to wash, wipe blades dry away from you
Transporting- carry knives tip down, blades towards the back
Communication is KEY in food safety with knife…..”knife coming through”, “sharp knife”, “behind with knife”

12. methods for holding a knife

13. Parts and features of knives
Point – The point is the part of the knife where the edge and spine come together. The point is often used for piercing.
Tip – The tip is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting.
Edge – The edge is the cutting part of the blade. It extends from the point to the heel of the knife.
Heel - The heel is the rear part of the edge, opposite the point.
Spine - The spine is the top of the knife blade, opposite the knife edge.
Bolster - the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.
Tang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade.
Scales –the part of the knife that creates the handle. Two scales are typically attached to the tang with rivets.
Rivets – The rivets are metal pins used to join the scales to the tang to form the handle.
Butt – The butt is the end of the handle of the knife.

14. Sharpening Knives at Home
Use a sharpening stone (whetstone) (made of silicone carbide, or hard stone such as quartz or diamond) to actually sharpen
Use a steel to keep the blade straight and smooth out any irregularities (trueing)

15. Stop day 12

16. Cutting Terms Chop - cut into small irregular pieces.
Mince - to chop finely
Dice- cutting into small square pieces. ¼”
Cube- cutting into small square pieces ½’’
Slice - cut into large thin pieces
Peel - removing the skin
Julienne - cut into thin strips

17. Rail completion Switch lab groups-
Cook – move 1 table clockwise
Asst cook- move 2 tables
Mgr- move 3 Tables
Server – move 4 tables
Independently complete the rail for the lab next class
Kitchen 1-2 Fruit Salsa w/ cinnamon sugar tortillas
Kitchen Guacamole
Kitchen 5-6 Garden Roll ups

18. Knife Cuts/ Practice Complete planning and
Complete the worksheet in your packet using textbook pages
Practice knife skills- you will be called in partners to practice:
Slice - cut into large thin pieces
Dice- cutting into small square pieces. ¼”
Cube- cutting into small square pieces ½’’
Basic steps to dice and cube: Remember:
Square the product “THE claw” grip
Cut into strips always use cutting board
Cut to size cloth under board prevents slipping
Basic steps to slicE
may need to create flat surface

19. Knife Skill Labs-Planning
Show proper knife safety & use/holding techniques
Recipes using knife skills
Fruit Salsa w/ cinnamon sugar tortillas
Guacamole
Garden Roll ups
Time to plan lab
Due Today:
Rails- all except product evaluation
Group Lab Plan w/ highlighted recipe
Flow chart