foods 2 knife skills ppt(1)
DESCRIPTION
Basic knife information.TRANSCRIPT
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FOODS II
Knife Skills
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Blade Composition
Carbon SteelStainless SteelHigh-Carbon Stainless Steel
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Knife Parts
Point TipBladeBackCutting edgeBolsterHeelRivetsHandle Tang
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Knife Tang
Full tang-Most powerfulPartial tang
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Types and Uses of Knives
ChefsSlicerBoningParingTournéeFilletButcher
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Chef’s Knife
Most important knifePeeling, trimming, chopping, slicing, dicing
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Slicer
Long thin bladeUsed for cutting large food such as
meat and poultry
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Serrated Slicer
Toothed likeUsed for slicing soft foods such as cake,
bread and tomatoes
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Boning Knife
Used to remove bones from meat, fish and poultry
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Paring Knife
Pares or trims off the peel from fruits and vegetables
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Tournée Knife
Curved bladed knife used to trim potatoes and other vegetables into football shapes
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Tournée Cuts
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Fillet Knife
Fillet fish
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Butcher Knife
Cut meat, fish or poultry
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Knife Cuts
SlicingMincingStickDicing
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Knife Cuts: Slicing
Cut food into large thin pieces
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Knife Cuts: Specialty Slicing
Chiffonade
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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°
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Knife Cuts: Mincing
Food cut into smallest pieces possible
Garlic and onions
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Knife Cuts: Stick Cuts
Fine matchstick: smaller than 1/8”
Julienne: 1/8”Batonnet: ¼”Stick: 3/8”French Fry: 5/8”
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Knife Skills: Dicing
1/8” to 5/8” cubesLarge Dice: 5/8” cubesMedium Dice: 3/8” cubesSmall Dice: 1/8” cubes
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Knife Care
SharpeningTruingSanitizing Storing
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Knife Sharpening
Using a whetstoneHold knife at 20° angle Draw knife across stone
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Knife Trueing
Draw the knife blade slowly along the entire length of a steel at a 20° angle
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Knife Sanitizing
Wash in hot soapy water after each task
Air drySanitize after each use to prevent
cross contamination and the spread of microorganism
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Storing Knives
Slotted knife holder Knife KitCustom built drawer Magnetized bar
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Knife Storage
Do not store in utensil drawer
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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