1. all about KNIVES….

2. Proper knife skills are essential when working in the kitchen
Proper knife skills are essential when working in the kitchen. The better your knife skills, the more production you can accomplish and your values as an employee is increased.
Good knife skills don’t just happen overnight. It takes hours of practice to handle a knife like a professional.

3. types of KNIVES……. Chef’s Knife (French Knife):
-8-12 inches long
-used for general cutting and chopping
-MOST important knife

4. Label your knife on your paper
3. Heel
The widest, thickest part of the blade, where it hits the handle
2. Tang
Piece of steel that runs through
The center of the knife
4. Spine
1. Tip
5. Blade
6.Rivets
Studs that keep the handle securely fastened to the tang

5. Purpose of Chef’s knife!
It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

6. Other Knives Paring Knife: - the most versatile of all knives
inches
- the most versatile of all knives
- used for trimming fruits and vegetables

7. Other Knives
Bread Knife
Carving Knife
Boning Knife

8. KNIFE safety…… 1. Keep knives sharp 2. Use a cutting board
3. Pay attention
4. Cut away from yourself and others
5. Use knives only for cutting
6. Don’t catch a falling knife
7. Don’t leave knives in a sink or in the pots and pans area
8. Clean knives carefully with the sharp edge away from you
9. Store knives in a safe place – not in drawers
10. Carry a knife properly
a. hold it beside you, point down, sharp edge back and away from you
b. don’t swing your arm
c. let people know you are waking past them with a knife

9. holding the KNIFE….
1. Grip the handle with all four fingers and hold the thumb gently but firmly against the blade’s spine.
2.Grip the handle with all four fingers and hold the thumb gently but firmly against the side of the blade.
3. Grip the handle with three fingers, rest the index finger flat against the blade on one side, and hold the thumb on the opposite side to give additional stability and control.

10. the guiding HAND…… The Claw…. Feels uncomfortable at first….
but it is key!!

11. getting ready to CUT…..
1. Make sure you work surface is clean and organized. 2.Stabilize cutting board (place a damp dish towel under it)

12. the tip of the knife DOESN’T leave the cutting board
the CUTTING motion……
ROCKING MOTION…..
the tip of the knife DOESN’T leave the cutting board

13. Julienne types of CUTS……
……MATCHSTICKS
Step I. Trim the vegetable so that the sides are straight, making it easier to produce
even cuts.
Step 2. Slice the vegetable length wise to the desired thickness using parallel cuts.
Step 3. Stack the slices and make even parallel cuts to produce a series of batons.
Step 4. The finished result is a series of batons 1/8 inch x 1/8 inch x 2-2 1/2 inches

14. Brunoise
….cubes
Step I. Prepare the vegetable as you would for Julienne, making sure the sides are straight making it easier to produce even cuts.
Step 2. Slice the vegetable length wise into 1/8 inch slices using a series of parallel cuts.
Step 3. Cut each slice into baton shapes 1/8 inch wide.
Step 4. Using a series of parallel cuts, cut the batons into 1/8 inch cubes.

15. Small Dice-
Cut into a cube
¼ inch x ¼ inch

16. Medium Dice
…..1/2 inch cube

17. Chiffonade Step I. Wash and drain the vegetable well.
…..1/8 inch strips
Step I. Wash and drain the vegetable well.
Step 2. Carefully remove any stalks.
Step 3. Slice the cylinders of leaves crosswise into thin strips.
Step 4. Stack and roll the leaves into a cylinder.

18. More Cuts Diagonal: Mince: Batonnet: to cut at an angle ¼” thick
to chop as finely as possible
Batonnet:
To cut ¼” x ¼” x 2-1/2”

19. With Scrap colored PAPER
With the rest of class, read and follow the instruction on page #13. Whatever you do not finish, do for homework. You must finish pages #13 and the top half of #14.
Have them done and ready for class on Friday. They must be finish for class on Friday to be able to do the lab in class Friday.
Come to flex if necessary to finish