Knife Skills And Knife Safety

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Presentation transcript:

Knife Skills And Knife Safety

Knife Safety A sharp knife is a safe knife Never, ever grab a falling knife Use the right knife for the right job Always cut away from, not toward, yourself Carry a knife properly Never, ever put knives in a sink full of water Always cut using a cutting board Hand a knife by setting it down with the handle facing the person

Parts of a Knife Tip (the point of the knife) Edge (the blade of the knife) Bolster (Above the handle of the knife) Heel (Runs down the bolster) Rivet (the metal inside the handle) Spine (top edge of blade) Tang (the sharpest part of the blade)

Types of Knives used in FS Chef’s Knife (Used 90% of the time to shape product) Serrated Knife (used to cut soft product ex. Bread, cake, tomatoes) Paring Knife (a general use knife; good to peel) Butter Knife (Spread ex. Butter)

Proper way to hold a knife Grasp the blade firmly between the pad of your thumb and the knuckle of your index finger just in front of the bolster, curling your remaining fingers around the bottom of the handle. Do not extend your index finger along the spine of your knife (lack of control) Your head should be directly over the product you are cutting

Knife techniques Cube medium ½ in. cube (Google search: cubing a potato video) Cube small ¼ in. cubes Batonnet (stick-shaped cut resembling a French fry)(Google search: How to batonnet a potato video) Julienne (logs)(Google search: How to julienne a potato video) Mince (tiny cut of a vegetable)(Google search: How to mince an onion video) Slice (a rocking motion going from the tip of the knife to the heel)(Google search: How to slice an onion video) Peel (To take the skin off)

Assignment Get into your assigned kitchens. Follow all lab procedures to create five) 5 of the cuts using playdough. Each student must create four (4) of the cuts learned in class and show Mrs. Serna for a grade.