1. Knife Skills
CULINARY 1 & 2

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

3. Blade Composition
Carbon Steel
Stainless Steel
High-Carbon Stainless Steel

4. Knife Parts Point Tip Blade Back Cutting edge Bolster Heel Rivets
Handle
Tang

5. Knife Tang
Full tang-Most powerful
Partial tang

6. Types and Uses of Knives
Chefs
Slicer
Boning
Paring
Tournée
Fillet
Butcher

7. Chef’s Knife
Most important knife
Trimming, chopping, slicing, dicing

8. Slicer
Long thin blade
Used for cutting large food such as meat and poultry

9. Serrated Slicer Toothed like
Used for slicing soft foods such as cake, bread and tomatoes

10. Boning Knife
Used to remove bones from meat, fish and poultry

11. Paring Knife
Pares or trims off the peel from fruits and vegetables

12. Tournée Knife
Curved bladed knife used to trim potatoes and other vegetables into football shapes

13. Tournée Cuts

14. Fillet Knife
Fillet fish

15. Butcher Knife
Cut meat, fish or poultry

16. Knife Cuts
Slicing
Mincing
Stick
Dicing

17. Knife Cuts: Slicing
Cut food into large thin pieces

18. Knife Cuts: Specialty Slicing
Chiffonade

19. 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°

20. Knife Cuts: Mincing Food cut into smallest pieces possible
Garlic and onions

21. Knife Cuts: Stick Cuts Fine matchstick: smaller than 1/8”
Julienne: 1/8”
Batonnet: ¼”
Stick: 3/8”
French Fry: 5/8”

22. Knife Skills: Dicing 1/8” to 5/8” cubes Large Dice: 5/8” cubes
Medium Dice: 3/8” cubes
Small Dice: 1/8” cubes

23. Knife Care
Sharpening
Truing
Sanitizing
Storing

24. Draw knife across stone
Knife Sharpening
Using a whetstone
Hold knife at 20° angle
Draw knife across stone

25. Knife Trueing
Draw the knife blade slowly along the entire length of a steel at a 20° angle

26. 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

27. Storing Knives Slotted knife holder Knife Kit Custom built drawer
Magnetized bar

28. Knife Storage
Do not store in utensil drawer

29. 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