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Chapter 4: Knives & Smallware

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Presentation on theme: "Chapter 4: Knives & Smallware"— Presentation transcript:

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2 Chapter 4: Knives & Smallware
Introduction to Culinary Arts: Presentations Chapter 4 Knives & Smallware Sec. 4.1 Using Knives Sec. 4.2 Using Smallware Click a section title to advance to that particular section. Advance through the slide show using your mouse or the space bar. Chapter 4: Knives & Smallware

3 4.1: Identifying Parts of a Knife
Using Knives Sec. 4.1 4.1: Identifying Parts of a Knife Identifying Parts of a Knife Blade: cutting surface of the knife Forged blades – better quality blade, folded metal Stamped blades – Cut from a single piece of metal

4 4.1: Identifying Parts of a Knife (continued)
Using Knives Sec. 4.1 4.1: Identifying Parts of a Knife (continued) Identifying Parts of a Knife (continued) Parts of the Blade Tip Cutting edge Heel Bolster Spine Flat side of blade

5 4.1: Identifying Parts of a Knife (continued)
Using Knives Sec. 4.1 4.1: Identifying Parts of a Knife (continued)

6 4.1: Identifying Parts of a Knife (continued)
Using Knives Sec. 4.1 4.1: Identifying Parts of a Knife (continued) Identifying Parts of a Knife Tang: Continuation of the blade into the knife’s handle Full tang Partial tang Handle: Part of the knife meant to be held Rivets: used to attach wooden handles to blades

7 Identifying Parts of a Knife
Partial tang Full tang

8 Identifying Parts of a Knife
Partial tang Full tang

9 4.1: Selecting the Appropriate Knife
Using Knives Sec. 4.1 4.1: Selecting the Appropriate Knife Selecting the Appropriate Knife Types of Knives Chef’s knife Utility knife Paring knives Boning knife Filleting knife Slicer Cleaver Scimitar

10 Multi-purpose chef knife used for all types of cutting jobs
Using Knives Chef’s knife Multi-purpose chef knife used for all types of cutting jobs

11 Using Knives Lighter Version of Chef Knife Utility knife

12 Using Knives Peeling and trimming Veggies Paring knives

13 Using Knives Boning knife Separating Raw Meat from the Bone

14 Using Knives Filleting knife Filleting Meat from Fish

15 Using Knives Slicer Slicing Breads and Meats – Dependent on Blade

16 Using Knives Similar Applications as Chef Knife Cleaver

17 Using Knives Properly Holding the Knife Three basic grips
Sec. 4.1 Using Knives Properly Holding the Knife Three basic grips 1. Grip handle with 4 fingers and hold thumb against spine 2. Grip handle with 4 fingers and hold knife on side of blade 3. Grip handle with 3 fingers, rest index finger on one side of blade and thumb on opposite side

18 Using Knives Properly (Continued)
Sec. 4.1 Using Knives Properly (Continued) Using the Guiding Hand The Bear Claw- tuck fingers under knuckles and use finger tips to pinch into food hand on top of food to keep it from slipping Use Place guiding hand to hold carving fork Use guiding hand to hold food for trimming and peeling

19 Using Knives Properly (Continued)
Sec. 4.1 Using Knives Properly (Continued) Knife Safety Always hold by handle Never catch falling knife Pass by laying knife on flat surface and allowing another to pick up Carry unsheathed knife straight down with sharp edge facing behind Never borrow without permission

20 4.1: Using Knives Properly (Continued)
Sec. 4.1 4.1: Using Knives Properly (Continued) Using Knives Properly (continued) More Knife Safety Keep blade from hanging over edge of table Do not use knives to open bottles, loosen drawers - Cut away from body

21 Making the Cut Using Knives Slicing Use sharp knife
Sec. 4.1 4.1: Making the Cut Making the Cut Slicing Use sharp knife Adjust length of stroke for clean, even slices Use long blades for fine cuts or slices Use small blades for small foods

22 4.1: Making the Cut (Continued)
Using Knives Sec. 4.1 4.1: Making the Cut (Continued) Making the Cut – Basic Cutting Tecniques Chopping Cut roughly into the same size pieces Mincing Cut into fine pieces Shredding and Grating Coarse or fine Use chef’s knife, grater, slicer, food processor attachments

23 Chop Coarse Chop: Like dice, but not as precise – uniform in size so it cooks evenly.

24 Describe the following cut:
Mince: Very small pieces – rocking motion

25 4.1: Making the Cut (Continued)
Using Knives Sec. 4.1 4.1: Making the Cut (Continued) Making the Cut (continued) Precision Cuts Rondelles Variations of rondelles: diagional and gaufrette cuts Chiffonade Julienne and batonnet Oblique

26 4.1: Making the Cut (Continued)
Using Knives Sec. 4.1 4.1: Making the Cut (Continued) More Precision Cuts Dice Paysanne and fermiere Lozenge Turned

27 Batonnet 2 x 1/4 x 1/4 French Fry Cut

28 Julienne 2 x 1/8 x 1/8 Matchstick Cut

29 Dice ¼ x ¼ x ¼ or ½ x ½ x ½

30 Chiffonade Roll leaf such as basil or spinach and thinly cut into strips.

31 4.1: Maintaining Knives Maintaining Knives Using Knives
Sec. 4.1 4.1: Maintaining Knives Maintaining Knives 1.Sharpening Knives with a Stone Whetstone: sharpening stone Use consistent direction and angle 1.Honing Knives with a Steel Steel: textured steel or ceramic rod Honing or trueing: straightening knife’s edge Consistent direction on each side of blade

32 Using Knives

33 Using Knives

34 4.1: Maintaining Knives (Continued)
Using Knives Sec. 4.1 4.1: Maintaining Knives (Continued) Maintaining Knives (continued) 2.Keeping Knives Clean and Sanitized Clean: use soapy water, rinse, and dry Sanitize: wipe handle and blade with sanitizing solution 3. Storing Knife kits or cases Wall or tabletop racks

35 4.1: Maintaining Knives (Continued)
Using Knives Sec. 4.1 4.1: Maintaining Knives (Continued) Maintaining Knives (continued) 4.Maintaining the Cutting Surface Cutting boards, butcher block Keep surface uniform and clean Wipe surface with scrub brush or pad and clean, soapy water Use scraper to remove residue Wipe surface with cloth wrung with sanitizing solution Swab with sanitizing solution

36 4.1: Maintaining Knives (Continued)
Using Knives Sec. 4.1 4.1: Maintaining Knives (Continued) Maintaining Knives (continued) Avoid cross-contamination Separate board for each type of food Clean, rinse, and sanitize board


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