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Knife Skills CULINARY 1 & 2.

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Presentation on theme: "Knife Skills CULINARY 1 & 2."— Presentation transcript:

1 Knife Skills CULINARY 1 & 2

2 What should you know about using knifes?
Students will learn and demonstrate knife techniques, types, terms, and safety as it pertains to food preparation. Agenda: review and overview Prepare for lab: Complete lab rubric after lab and remember mise en place Words of the day: dice, minces and chop Q & A

3 Blade Composition Carbon Steel Stainless Steel High-Carbon Stainless Steel

4 Knife Parts Point Tip Blade Back Cutting edge Bolster Heel Rivets
Handle Tang

5 Knife Tang Full tang-Most powerful Partial tang

6 Types and Uses of Knives
Chefs Slicer Boning Paring Tournée Fillet Butcher

7 Chef’s Knife Most important knife Trimming, chopping, slicing, dicing

8 Slicer Long thin blade Used for cutting large food such as meat and poultry

9 Serrated Slicer Toothed like
Used for slicing soft foods such as cake, bread and tomatoes

10 Boning Knife Used to remove bones from meat, fish and poultry

11 Paring Knife Pares or trims off the peel from fruits and vegetables

12 Tournée Knife Curved bladed knife used to trim potatoes and other vegetables into football shapes

13 Tournée Cuts

14 Fillet Knife Fillet fish

15 Butcher Knife Cut meat, fish or poultry

16 Knife Cuts Slicing Mincing Stick Dicing

17 Knife Cuts: Slicing Cut food into large thin pieces

18 Knife Cuts: Specialty Slicing

19 Knife Cuts: Specialty Slicing
Rondelle – Disc shaped slice from cylindrical fruits and vegetables such as cukes and carrots Diagonal rondelle-Hold the knife at 60°

20 Knife Cuts: Mincing Food cut into smallest pieces possible
Garlic and onions

21 Knife Cuts: Stick Cuts Fine matchstick: smaller than 1/8”
Julienne: 1/8” Batonnet: ¼” Stick: 3/8” French Fry: 5/8”

22 Knife Skills: Dicing 1/8” to 5/8” cubes Large Dice: 5/8” cubes
Medium Dice: 3/8” cubes Small Dice: 1/8” cubes

23 Knife Care Sharpening Truing Sanitizing Storing

24 Draw knife across stone
Knife Sharpening Using a whetstone Hold knife at 20° angle Draw knife across stone

25 Knife Trueing Draw the knife blade slowly along the entire length of a steel at a 20° angle

26 Knife Sanitizing Wash in hot soapy water after each task Air dry
Sanitize after each use to prevent cross contamination and the spread of microorganism

27 Storing Knives Slotted knife holder Knife Kit Custom built drawer
Magnetized bar

28 Knife Storage Do not store in utensil drawer

29 Knife Safety Correct Knife for task Keep knives sharp
Blade away from body Make a claw out of holding hand Use cutting board Carry a knife with blade pointed down Don’t catch a falling knife Pass carefully Never leave in sink filled with water Wash and sanitize before you put away Store properly

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