Knife Skills

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					Knife Skills

FOODS II
          Blade Composition

 Carbon Steel
 Stainless Steel
 High-Carbon Stainless Steel
                 Knife Parts
 Point
 Tip
 Blade
 Back
 Cutting edge
 Bolster
 Heel
 Rivets
 Handle
 Tang
                 Knife Tang
 Full tang-Most powerful
 Partial tang
      Types and Uses of Knives

 Chefs
 Slicer
 Boning
 Paring
 Tournée
 Fillet
 Butcher
            Chef’s Knife
 Most important knife
 Peeling, trimming, chopping, slicing,
 dicing
                    Slicer
 Long thin blade
 Used for cutting large food such as meat and
  poultry
                 Serrated Slicer
 Toothed like
 Used for slicing soft foods such as cake, bread and
 tomatoes
           Boning Knife
 Used to remove bones from meat, fish
 and poultry
                Paring Knife
 Pares or trims off the peel from fruits and vegetables
              Tournée Knife
 Curved bladed knife used to trim potatoes and other
 vegetables into football shapes
Tournée Cuts
           Fillet Knife

Fillet fish
             Butcher Knife
 Cut meat, fish or poultry
           Knife Cuts

Slicing
Mincing
Stick
Dicing
       Knife Cuts: Slicing

Cut food into large thin pieces
         Knife Cuts: Specialty Slicing

 Chiffonade
          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°
       Knife Cuts: Mincing
 Food cut into smallest pieces possible
 Garlic and onions
      Knife Cuts: Stick Cuts

 Fine matchstick: smaller than 1/8”
 Julienne: 1/8”
 Batonnet: ¼”
 Stick: 3/8”
 French Fry: 5/8”
          Knife Skills: Dicing
 1/8” to 5/8” cubes
 Large Dice: 5/8” cubes
 Medium Dice: 3/8” cubes
 Small Dice: 1/8” cubes
              Knife Care

Sharpening
Truing
Sanitizing
Storing
            Knife Sharpening

 Using a whetstone
 Hold knife at 20° angle
 Draw knife across stone
                   Knife Trueing

 Draw the knife blade slowly along the entire length
 of a steel at a 20° angle
            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
                   Storing Knives

 Slotted knife holder
 Knife Kit
 Custom built drawer
 Magnetized bar
                   Knife Storage

 Do not store in utensil drawer
                       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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