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Know Your Knives ProStart Chapter 5.

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Presentation on theme: "Know Your Knives ProStart Chapter 5."— Presentation transcript:

1 Know Your Knives ProStart Chapter 5

2 What is this? Tourne: Cutting the curved surfaces of vegetables
Similar to a paring knife

3 What is this? Paring Knife: Trims and pare vegetables and fruits

4 What is this? Boning Knife: Used in the butchering area
Separates meat from the bone Blade is thin and flexible

5 What is this? Chef’s Knife:
Also called a “French knife” or “All purpose Knife” All purpose knife for chopping, slicing, and mincing

6 What is this? Serrated Slicer: Long, thin serrated blade
Slices bread or cakes

7 What is this? Utility Knife:
All purpose knife used for cutting fruits, vegetables, and some meats

8 What is this? Fillet Knife: Thin, flexible blade
For cutting fish fillets

9 Name the Knife Cuts: Batonnet: 2” x ¼” x ¼” Small Dice: ¼” x ¼”

10 Name the Knife Cuts: Julienne: 2” x 1/8” x 1/8”

11 How To:

12 Brunoise: 1/8” x 1/8” x 1/8” *Start by making a julienne cut
Name the Knife Cuts: Brunoise: 1/8” x 1/8” x 1/8” *Start by making a julienne cut

13 Name the Knife Cuts: Medium Dice Large Dice ½” x ½” x ½” ¾” x ¾” x ¾”

14 How To:

15 Mince: Very small pieces – rocking motion
Name the Knife Cuts: Mince: Very small pieces – rocking motion

16 How To:

17 Describe the following cut:
Coarse Chop: Like dice, but not as precise – uniform in size so it cooks evenly.

18 Describe the following cut:
Diagonal: Cut on a 45 degree angle, ¼” thick

19 Describe the following cut:
Chiffonade: Roll leaf such as basil or spinach and thinly cut into strips.

20 How To:

21 Parts of a knife A: Tip B: Cutting Edge C: Spine D: Blade E: Heel F: Bolster G: Handle H: Tang I: Butt

22 Guidelines for knives:
Keep knives sharpened – cuts more evenly with less force, it’s safer Use a knife only for it’s intended purpose Keep the handle clean and dry Never leave knives soaking under water Never talk or point with a knife Never distract others who are using knives If a knife is dropped, jump back and let it fall Store knifes in knife kits, racks or sheaths Never hand someone a knife, put it on the counter and let them pick it up

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