foods 2 knife skills ppt(1)

FOODS II

Knife Skills

Blade Composition

Carbon SteelStainless SteelHigh-Carbon Stainless Steel

Knife Parts

Point TipBladeBackCutting edgeBolsterHeelRivetsHandle Tang

Knife Tang

Full tang-Most powerfulPartial tang

Types and Uses of Knives

ChefsSlicerBoningParingTournéeFilletButcher

Chef’s Knife

Most important knifePeeling, trimming, chopping, slicing, dicing

Slicer

Long thin bladeUsed for cutting large food such as

meat and poultry

Serrated Slicer

Toothed likeUsed 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

SlicingMincingStickDicing

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” cubesLarge Dice: 5/8” cubesMedium Dice: 3/8” cubesSmall Dice: 1/8” cubes

Knife Care

SharpeningTruingSanitizing Storing

Knife Sharpening

Using a whetstoneHold 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 drySanitize after each use to prevent

cross contamination and the spread of microorganism

Storing Knives

Slotted knife holder Knife KitCustom built drawer Magnetized bar

Knife Storage

Do not store in utensil drawer

Knife Safety

Correct Knife for taskKeep knives sharpBlade away from bodyMake a claw out of holding handUse cutting boardCarry a knife with blade pointed downDon’t catch a falling knifePass carefullyNever leave in sink filled with waterWash and sanitize before you put awayStore properly