1. Section 10.1 Knives Knives are the most commonly used kitchen tools.
It is important for a chef to know the construction, use, and maintenance of knives.

2. Knife Construction Knives are the most commonly used kitchen tools
Chefs must be familiar with:
knife construction and type.
proper cutting techniques.
knife safety and care.

3. Knife Construction
Parts of a knife:

4. Knife Construction Types of knives include: chef’s knife slicer
boning knife
paring knife
tournée knife
fillet knife
butcher knife

5. Knife Skills Knife cuts for slicing include: chiffonade chiffonade
To finely slice or shred leafy vegetables or herbs.

6. Knife Skills Knife cuts for slicing include: rondelle rondelle
A disk-shaped slice.

7. Knife Skills Knife cuts for slicing include: diagonal diagonal
A cut that results in an oval or elongated slice of a cylindrical fruit or vegetable.

8. Knife Skills Knife cuts for slicing include: roll
roll cut
Cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut.
Why might a chef choose to do a roll cut?

9. Knife Skills Mincing cuts include: julienne julienne
1⁄8-inch thick matchstick-shaped cuts.

10. Knife Skills Mincing cuts include: batonnet batonnet
Matchstick-shaped cuts that are ¼-inch thick.

11. Knife Skills Mincing cuts include: brunoise brunoise
1/8-inch thick cubes.

12. Knife Safety and Care Sanitize and clean knives after each use.
Store knives properly.
Sharpen with a stone and use a steel to keep blade straight and smooth.
What other knife safety tips can you name?

13. Section Smallwares
Smallwares are hand tools, pots, and pans used for cooking.
It is important for a chef to know the proper use and care of smallwares.

14. Smallwares Selection Every restaurant has a supply of smallwares.
NSF International tests hand tools for construction, comfort, and safety.
smallwares
Hand tools, pots, and pans used for cooking.
hand tools
Handheld items used to cook, serve, and prepare food.

15. Smallwares Selection Hand tools may include: vegetable peeler
apple/fruit corers
kitchen shears
cutting board
cheese slicer
butter curler
egg slicer
pizza cutter
zester
whisks
spoons
spatulas
chef’s fork
tongs
strainers
colander
chinois
box grater
pastry tools
rolling pins
bench scraper

16. Smallwares Selection Measuring equipment may include: portion scale
electronic scale
balance scale
volume measures
liquid measures
measuring spoons
ladles

17. Smallwares Selection
Cookware can be made of stainless steel, aluminum, copper, cast iron, or ceramics.
Choose cookware based on heat transfer.
heat transfer
A measure of how efficiently heat passes from one object to another.
cookware
Pots, pans, and baking dishes.