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Knives Unit 3 Knife Skills.

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Presentation on theme: "Knives Unit 3 Knife Skills."— Presentation transcript:

1 Knives Unit 3 Knife Skills

2 Parts of a knife 1. Blade – flat, cutting part
2.Tang – part of the blade that continues into the handle. 3.Handle – the part held with the hand 4.Rivets – metal pieces that fasten the handle to the tang 5.Bolster – keeps food out of the connection between the handle and the tang


4 Knife Construction

5 Blade: Made of a single piece of metal
Metal has been cut, stamped or forged into the desired shape High carbon stainless steel metals are most often used for the knife blade Stainless steel will not transfer or pass to food a metallic taste

6 Tang: Part of the blade that continues into the knifes handle
A full tang is as long as the whole knife handle

7 Handle: Made of several different types of material: plastic, vinyl and hard woods such as rosewood and walnut. When holding a knife the handle should feel comfortable in your hand. Manufacturers make various sizes if handles – try different sizes to find one that fits.

8 Rivet: The tang is attached to the knife handle with rivets
The rivet is a metal fastener Rivets should be smooth and like flush with the handle’s surface

9 Bolster: Some knifes have a shank or bolster in the spot where the blade and the handle come together. Knives with a bolster are very strong and durable The bolster helps prevent food particles from entering the space between the tang and the handle

10 Types of knives

11 Chef’s Knife Also called a French knife
Most important knife in the chef’s tool kit All purpose knife has an inch triangular blade Used for peeling, trimming, chopping, slicing and dicing

12 Slicer: Long thin blade that is ideal for cutting large foods such as meat and poultry The blade may be rigid or flexible The blade can also be serrated (tooth like) The serrated slicer is used to cut coarse foods without crushing or tearing them

13 Boning Knife: Small knife with a thin angled 5 to 7 inch blade
Used to remove bones from meat, fish, poultry and to trim fat from meat Blade can be rigid or flexible Rigid blade is used for heavy work Flexible blade is used for light work

14 Paring Knife: rigid blade that is only 2 – 4 inches long
Knife is used to pare a thin outer layer or feel from fruits and vegetables Pare means to trim off

15 Tournee Knife Similar size to the paring knife
Has a curved blade that looks like a birds beak Used to trim potatoes and vegetables into shapes that look like footballs

16 Fillet Knife Has an 8 – 9 inch blade with a pointed tip
The blade may be rigid or flexible Mainly used to fillet fish

17 Butcher knife 6 – 14 inch rigid blade whose tip curves up at a 25 * angle Used to cut meat, poultry and fish

18 Knife skills

19 Knife cuts Cuts need to be uniform – same shape and same size
Uniform pieces are visually appealing Basic cutting techniques include slicing, mincing and dicing

20 Topics Secure a cutting board Knife grip Keeping fingers safe

21 Slicing Chef’s knife is used Cut food into large, thin slices
Specialty slices Chiffonade Rondelle Diagonal Roll cut

22 Mincing When food is cut into very small pieces
Technique is used most often on items such as shallots and garlic Types Julienne Batonnet brunoise

23 Knife safety Always use correct knife for the task
Always use a sharp knife Always cut with the blade facing away from your body Always use a cutting board Never let the knife’s blade or handle hang over the edge of a cutting board or a table Wipe the blade from the dull side so you do not cut yourself Carry a knife by the handle with the point of the blade straight down at your side. The sharp edge should face behind you Do not try and catch a falling knife When you pass a knife to someone, lay the knife down on the work surface Never use a knife to open a can or pry something apart Never leave a knife in a sink filled with water.

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