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Knife Skills Demonstration and Lab. Day #1 Overview Setting up your cutting station Proper grip (Chefs knife) Maintaining knifes edge Rolling technique.

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Presentation on theme: "Knife Skills Demonstration and Lab. Day #1 Overview Setting up your cutting station Proper grip (Chefs knife) Maintaining knifes edge Rolling technique."— Presentation transcript:

1 Knife Skills Demonstration and Lab

2 Day #1 Overview Setting up your cutting station Proper grip (Chefs knife) Maintaining knifes edge Rolling technique (bench scraper practice)

3 Setting Up Your Cutting Station A rubber mat or a damp paper towel between the counter top and cutting board helps ensure a stable cutting surface

4 Proper Grip Click on photo above to show video (Chef knife grip ends at 1:24)

5 Honing Your Knife Click on photo to show video

6 Demo Vertical Honing With Towel **NOTE: hone on towel on countertop, not on cutting board

7 Practice Honing In Your Kitchens Individual Practice Practice honing chefs knife using vertical honing method (six times on each side of blade) Compare/contrast your honing skills with others in your group Return to your seat

8 Basic Knife Skills Click on photo to show video

9 The Rolling Technique Hand should follow the contour of the pot lid in a backwards motion (think of the wheels of a locomotive train moving backwards) Knife blade slides forward through the food, not dragging backwards through the food

10 Practice at Your Seat Proper Rolling Technique Now try the rolling technique using a pen/pencil as the knife ** End of pen/pencil stays on table (eraser end or pen cap) **Knife blade slides forward through the food

11 Proper Guide Hand Click on photo above to show video Cat claw Side of blade rests against middle knuckle

12 Practice at Your Seat Proper Guide Hand Technique Now try the cat claw with a pen/pencil

13 Practice at Your Seat Putting it Together Proper rolling and guide hand technique

14 Bench Scraper Multiple Uses Click on photo to show video

15 Practice In Your Kitchens Knife Skills Using Bench Scraper 1.Practice the proper rolling and guide hand technique –flour on cutting board Properly measure ¼ c. flour and level with the bench scraper –using bench scraper as knife 3 minutes per person –using Chefs knife 3 minutes per person 2.Compare/contrast your cutting skills with others in your group by evaluating the cuts in the flour 3.Kitchen check –Leave station as you found it –Have instructor check

16 Day #2 Overview Review –Setting up your cutting station properly* –Proper grip* (Chefs knife) –Honing knife* –Rolling technique* (bench scraper practice with flour) *these are now expectations for any lab using knife skills Today –Hone knife –Rolling technique cutting celery

17 Practice In Your Kitchens Step #1: Set up Station as a Group Fill sink with dishwater Get out dry rack/discard bowl Sanitize countertops Set up three cutting board stations One person from each kitchen gets one stalk of celery per person in group Step #2: Individual Practice 1. Cut your stalk in half lengthwise 2. From one half of your stalk, slice celery into small pieces using the Rolling Technique 3. Compare/contrast your cutting skills with others in your group 4. Place all cut celery in bags 5. Clean up and final kitchen check


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