Knife Skills

FOODS II SWAY2007.FILES.WORDPRESS.COM/2008/08/KNIFE20SKILLS1.PPT ●http://sway2007.wordpress.com/about/ ●My name is Mrs. Sue Way and I teach Foods and Apparel courses at East Carteret High School. I attended East Carolina University and received my degree in Home Economics in 1972. I attended East Carolina Uinversity again and received a Master of Library Science in 2004. ●Come join us in the FACS for great classes with hands on applications. ●Contact information for Sue Way ●Telephone: 252-728-3514 ext 2149 ●E-mail: [email protected] 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