2. Knives Section 10-1

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Construction (See Fig. 10-1 on page 232.) Blade Tang Handle Rivet Bolster

4. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Knives (See Fig. 10-2 on page 233.) Chef’s Knife: Also called a French Knife; all-purpose knife with a triangular 8-14 in. blade. Utility Knife: Similar to a chef’s knife but only 5-7 in. long; used to peel and slice vegetables.

5. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Knives (continued) Slicer: Long, thin blade; used for cutting large meats; tip may be pointed or rounded; blade may be serrated. Boning Knife: A 5-7 in. thin blade; used to remove bones from meat, fish, and poultry. Paring Knife: Rigid 2-4 in. blade; used to trim outer layer from fruits and vegetables.

6. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Knives (continued) Tourné Knife: Similar to paring knife with a curved blade; used to shape vegetables. Fillet Knife: An 8-9 in. pointed blade; used to fillet fish; may be rigid or flexible. Butcher Knife: A 6-14 in. rigid blade whose tip curves up; used to cut meat, poultry, and fish.

7. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Skills Grip: You can grip the knife in several different ways; comfort and the task at hand will help determine which to use. See Fig. 10-3 on page 234.

8. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Skills (continued) Control: To make safe, even cuts guide the knife with one hand while you hold the food firmly in place with the other hand. Use smooth, even strokes, and never force the blade through the food. See Fig. 10-4 on page 235.

9. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Cuts (See Fig. 10-5 through 10-9 on page 236.) Chiffonade. Rondelle. Diagonal. Mincing. Dicing. Julienne. Batonnet. Brunoise.

10. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Chiffonade

11. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials

12. Section 10-1 Diagonal ©2002 Glencoe/McGraw-Hill, Culinary Essentials

13. Section 10-1 Mince ©2002 Glencoe/McGraw-Hill, Culinary Essentials

14. Section 10-1 Dice ©2002 Glencoe/McGraw-Hill, Culinary Essentials

15. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials

16. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Safety Always use the correct knife for the task. Always use a sharp knife. Always cut with the blade facing away from your body. Always use a cutting board.

17. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Safety (continued) Never let the knife’s blade or handle hang over the edge of a cutting board or table. When carrying a knife, hold it by the handle with the point of the blade straight down at your side. Make sure that the sharp edge is facing behind you.

18. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Safety (continued) Don’t try to catch a falling knife. Step away and let it fall. When you’re passing a knife to someone, lay the knife down on the work surface or pass it by carefully holding the dull side of the blade with the handle facing out toward the other person.

19. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Safety (continued) Never use a knife to perform inappropriate tasks, such as opening a can or a bottle or prying something apart. Never leave a knife in a sink filled with water.

20. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Safety (continued) Carefully wipe the blade from its dull side. Always wash, sanitize, and wipe knives before putting them away.

21. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Care Sharpening: Draw the blade across a sharpening stone (whetstone) at a 20º angle. See Fig. 10-11 on page 238.

22. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Care (continued) Trueing: After sharpening your knife, slowly draw the blade against a steel at a 20º angle. This keeps the blade straight and smoothes out irregularities. See Fig. 10-12 on page 239.

23. Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Care (continued) Sanitize: Wipe the blade and clean with sanitizing solution after every use. Store: Place knives in a slotted knife holder, knife kit, custom-build drawer, or on a magnetized bar. (See Fig. 10-13 on page 239.)