Daily Focus day 13 Agenda: Objectives: Review knife information Demonstration: knife cuts Practice knife cuts Lab planning Rail : RAI and all l except product eval Flowchart Lab plan sheet for kitchen Complete the worksheet in your packet using text pages 375-376. Objectives: Describe various knives and their uses. Practice knife skills: cube, dice, slice Question of the day: Name one of the knives discussed from A-Zest Video? homework Assign Cooking Methods and prep terms project in pkt

Bake/ roast Deep fat fry Sauté BBQ Dice Season Beat Flour Simmer Blend Fold In Slice Boil Pan Fry SNIP Braise Grate Steam Broil Grill Stew Brown Julienne Stir Stir fry Brush Knead STRAIN Cook MARINATE Toss CORE Mince WHIP Cream Pare/ Peel ZEST CUBE poach Cut-In PUREE Chop Roll FOOD-O Choose vocab to Insert on a blank bingo card

A to Zest: Knives Why is it important to know knife skills and Safety? Knife Fundamentals

3 basic types of knives for common use French or Chef Paring Serrated Knives & Knife skills (preventing accidents & Proper Holding Techniques)

Chef Chef-Also called a French knife. It’s large, triangular blade is ideal for slicing, chopping, and dicing. Usually the longest knife in the kitchen. Most common sizes are 8-10” long

Paring Paring- usually 2 ½ - 4” in length. The most often used knife in the household kitchen. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand task.

Serrated/bread- has serrated or saw-tooth blade for slicing breads or foods that have a tough skin you don’t want to crush (tomatoes). You use a sawing motion when cutting. Serrated/Bread

Santoku Knife (san-toe-koo) Smaller than traditional chef knife 6-8” Point curves down Has grooves along blade to help release foods from blades Harder steel

Other cutting tools Garlic Press- minces garlic easily Microplaner- very fine Grater- medium shreds

Peeler- removes outer peel, can be used to shave foods Zester- used on citrus fruits to get oil rich skin Mandolin- upright slicing tool

Knife Safety Blades-Sharp blades are safer because it takes less pressure to cut Storing- Keep in divided drawer, knife block, or knife rack so you can pick them up by the handle Cleaning- do NOT soak in soapy water that hides view, store behind faucet in labs until ready to wash, wipe blades dry away from you Transporting- carry knives tip down, blades towards the back Communication is KEY in food safety with knife…..”knife coming through”, “sharp knife”, “behind with knife”

methods for holding a knife

Parts and features of knives Point – The point is the part of the knife where the edge and spine come together. The point is often used for piercing. Tip – The tip is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting. Edge – The edge is the cutting part of the blade. It extends from the point to the heel of the knife. Heel - The heel is the rear part of the edge, opposite the point. Spine - The spine is the top of the knife blade, opposite the knife edge. Bolster - the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge. Tang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade. Scales –the part of the knife that creates the handle. Two scales are typically attached to the tang with rivets. Rivets – The rivets are metal pins used to join the scales to the tang to form the handle. Butt – The butt is the end of the handle of the knife.

Sharpening Knives at Home Use a sharpening stone (whetstone) (made of silicone carbide, or hard stone such as quartz or diamond) to actually sharpen Use a steel to keep the blade straight and smooth out any irregularities (trueing)

Stop day 12

Cutting Terms Chop - cut into small irregular pieces. Mince - to chop finely Dice- cutting into small square pieces. ¼” Cube- cutting into small square pieces ½’’ Slice - cut into large thin pieces Peel - removing the skin Julienne - cut into thin strips

Rail completion Switch lab groups- Cook – move 1 table clockwise Asst cook- move 2 tables Mgr- move 3 Tables Server – move 4 tables Independently complete the rail for the lab next class Kitchen 1-2 Fruit Salsa w/ cinnamon sugar tortillas Kitchen 3-4 Guacamole Kitchen 5-6 Garden Roll ups

Knife Cuts/ Practice Complete planning and Complete the worksheet in your packet using textbook pages 375-376. Practice knife skills- you will be called in partners to practice: Slice - cut into large thin pieces Dice- cutting into small square pieces. ¼” Cube- cutting into small square pieces ½’’ Basic steps to dice and cube: Remember: Square the product “THE claw” grip Cut into strips always use cutting board Cut to size cloth under board prevents slipping Basic steps to slicE may need to create flat surface

Knife Skill Labs-Planning Show proper knife safety & use/holding techniques Recipes using knife skills Fruit Salsa w/ cinnamon sugar tortillas Guacamole Garden Roll ups Time to plan lab Due Today: Rails- all except product evaluation Group Lab Plan w/ highlighted recipe Flow chart