Knife Cuts Foods 2 Obj. 5.01 Bellringer: quiz Teacher Input: Review Honing Kitchen Group Activity-Honing knives Individual Activity-Word Search Teacher Input: Knife Cuts ppt

Quiz 1.What are the parts of a knife? Name all 10 2.Where is the Tang located? It can be either _________ or _______. 3.I am a smaller and lighter version of a chef’s knife (used for cutting, slicing and peeling). Which knife am I? 4.Which knife is MOST appropriate for chopping vegetables? 5.Which knife is used to pare or trim of the peel of fruits/vegetables? 6.What does ‘Serrated” mean? Which type of knife is used? 7.Which knife is specially designed for filleting fish. If has a very flexible blade? 8.I am a type of paring knife, with a curved blade, making cutting rounded surfaces easier. Hint: I am known as a bird’s beak knife. Which knife am I?

Continued 9.What tool is used to sharpen a knife? 10. What is the process of straightening a knife’s edge? 11. List two ways to safely store knives? 12. T/F Knives should be left in soapy water to clean.

Kitchen Group Activity P. 118 in the Culinary Arts Book Construct 1 poster per kitchen group of sharpening with a stone and honing with a straightening steel . Each time we perform a task with a knife it will be honed first. Use Construction Paper/Poster Board Designate 1 group member to place your poster in the appropriate kitchen The group with the best drawing will receive 5 extra points on the next test (per person)

Crossword Puzzle/turn in when finished Mandoline Dice Mincing Tip Tournee Rondelles Chiffonade Guiding Tang Julienne Steel Grit Cleaver Bolster Honing Lozenge Utility Serrated Heel Paring

Types of Cuts Mincing Food that is minced is cut intoVERY SMALL PIECES. Minced food has a soft texture and spreads well throughout a mixture. Ingredients generally MINCED are GARLIC, ginger, and fresh herbs.

Mincing Links ://www.youtube.com/watch?v=h2x6YTttaL4 http://www.youtube.com/watch?v=JN2nS_GQIIA

Types of Cuts Dicing Diced food is cut into small blocks or squares. This may be done for artistic reasons or to create uniformly sized pieces to ensure even cooking. The most commonly diced foods are VEGETABLES. But firm meat or fish.

Types of Cuts Dicing Different sizes exist Brunoise (1/8-inch) Small dice (1/4-inch) Medium dice (3/8-inch) Large dice (5/8-inch cube)

Dicing Links http://www.youtube.com/watch?v=dJmUIre63_w http://www.youtube.com/watch?v=E0AdAKviw0o

Types of Cuts Slicing A slice is a plank cut out of an ingredient. Potatoes are often sliced. Guide the knife through the food. Keep the blade straight and let the knife do the work. Used on veggies, fruits, meats and fish.

Knife Cuts: Specialty Slicing Chiffonade

Slicing Links http://www.youtube.com/watch?v=YS1mzzhmWWA http://www.youtube.com/watch?v=peS43IYwD2A&feature=fvst

Knife Cuts: Stick Cuts Fine matchstick: smaller than 1/8” Julienne: 1/8” Batonnet: ¼” Stick: 3/8” https://www.youtube.com/watch?v=e_YVquzYgTc

Types of Cuts Julienne A method of food preparation in which the food item is cut into long thin (matchstick-sized) strips. The food most commonly cut this way is carrots. Sometimes potatoes or celery are done in a julienne. Food cut this way must be very firm to hold its shape.

Julienne Link http://www.youtube.com/watch?v=O4G-ueNDEI8 http://www.youtube.com/watch?v=sYtlIH-YZL4 http://www.youtube.com/watch?v=GrSELDUX-mU

Knives Honing Maintains a knife’s edge Done with a steel Textured steel or ceramic rod used to keep the blade straight and to smooth out irregularities http://www.youtube.com/watch?v=qcKoUO5JqYc

What kind of knife is this? The End What kind of knife is this?

Kitchen Group Activity Read pages 109-112/continued Let’s Practice…Julienne Cuts, Dicing (tomatoes) Batonnet (use potatoes) & Mincing (julienne cuts use carrots) (diagonal cut) Peppers (use one of the above cuts) Chopping Work with your kitchen Groups Use Rubric in Folders Labeled Cutting Skills Test Use Work plan to organize task Use chicken & vegetables to prepare Chicken Fajitas Individual Activity Complete. A one paragraph explanation of the use of knives and versatility of cuts demonstrated such as: Batonnet, Julienne, dicing and mincing. How easy or difficult was the task that was given based on today’s activity? What challenges did you face or successes?