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.