1. PROPERTY OF PIMA COUNTY JTED, 2010
Culinary
Knife Safety 1
PROPERTY OF PIMA COUNTY JTED, 2010

2. Knife Safety Key Points:
1. Stop - make sure no one else is within arm's reach 2. Carry – tip pointing down 2
PROPERTY OF PIMA COUNTY JTED, 2010

3. Proper Care of knives Wash- in 3 compartment or dish machine
Never leave your knives in the sink.
Unseen knives can cause injury.

4. Anchoring:
Anchor with a damp towel underneath the board so it does not slip and cause injury.

5. Sanitation:
Always keep your board clean and sanitary. Always wash, rinse, sanitize and air dry your board to ensure cleanliness.

6. Storage: Always store boards upright with space in between each board.
Never stack boards!

7. ? Handling a knife Importance of the grip
Provides maximum control over the knife.
Increases speed and accuracy.
Prevents slipping. ?

8. Claw Grip- keeping the fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board. (thumb behind ingredient)
Guiding Hand- While one hand controls the knife, the guiding hand controls the ingredient being cut.

9. Cutting onions without crying
Place the onion in the freezer for 10 minutes before cutting it.
2 Soak the onion in water before slicing it.
Chill your onions. Placing an onion in a very cold refrigerator or freezer until it's chilled will keep the enzymes from activating while you cut.