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Knife Skills AKA – how not to chop off your finger in the kitchen Know this: How to hold the knife How to hold the food How to position your fingers.

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Presentation on theme: "Knife Skills AKA – how not to chop off your finger in the kitchen Know this: How to hold the knife How to hold the food How to position your fingers."— Presentation transcript:

1 Knife Skills AKA – how not to chop off your finger in the kitchen Know this: How to hold the knife How to hold the food How to position your fingers

2 How to hold a knife - Pinch Grip Pinch the back end of the blade between your first finger and thumb, one on each side. Wrap your other fingers around the handle of the knife. This gives a firm, safe grip.

3 How to carry a knife  Blade back and point down, by your leg  NOT in the air in front of you

4 How to hand someone a knife 1.Hold back of blade 2.Make eye contact 3.Hand them the HANDLE 4.Get verbal confirmation

5 Types of Knives:  Chef’s – Utilitarian Chop Slice Dice  Serrated/bread Soft foods, saw through food  Paring Small foods, small jobs Removing bruises Decorative/garnishing Mince Bias Julienne

6 How to hold the food - Bear Claw Grip Curl fingers to make a claw shape. Tuck your pinky and thumb back to prevent cutting. Rest the blade against your knuckle or flat of the finger. Move food toward knife with thumb.

7 How to dice an onion 1.1. Remove root end and throw away 2.Peel outer layer and throw away 3.Slice in half 4.Cut long- ways 5.Dice into ¼ inch pieces short-ways

8 How to mince garlic 1.Remove root and throw away 2.Crush to peel easily 3.Rough chop 4.Mince using a rocking motion

9 How to cut on the bias  Video clip describing YX_YPuOVI

10 How to Julienne

11 https://www.youtube.com/watch?v=yJEQFgfv7iw How to Chiffonade

12 Review: chop, slice, bias and mince

13 Review of cuts:  Slice – Long, thin cut, round or lengthwise  Dice – ¼ - ½ inch  Cube – about ½ - ¾ inch  Mince – 1/8 – 1/16 inch  Chop – rough and irregular, could be up to 1 – 2 inches  Bias – on a 45˚ angle  Julienne – long, thin, MATCHSTICKS  Chiffonade – ribbon cuts of a leafy veggie or herb

14 Safety Tips  Sharp knife = Safe knife  Sharp knife = Safe knife Dull knives can slip while you’re cutting. Also, you’re more apt to be careful with sharp knives.  Pinch Grip Knife –  Pinch Grip Knife – Holding knife properly prevents an accidental cut if the knife slips.  Bear Claw food -  Bear Claw food - Better to ding a knuckle than slice a fingertip!  Always use a cutting board -  Always use a cutting board - Never cut in your hand.  When mincing, keep the tip of your knife on the cutting board  When mincing, keep the tip of your knife on the cutting board and move the handle up and down quickly.


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