Chapter 10 Knives and Smallwares Section 10 1

Chapter 10 Knives and Smallwares Section 10. 1 Knives • Knives are the most commonly used kitchen tools. • It is important for a chef to know the construction, use, and maintenance of knives. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 1

Chapter 10 Knives and Smallwares Knife Construction • Knives are the most commonly used kitchen tools • Chefs must be familiar with: • knife construction and type. • proper cutting techniques. • knife safety and care. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 2

Chapter 10 Knives and Smallwares Knife Construction • Parts of a knife: Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 3

Chapter 10 Knives and Smallwares Knife Construction • Types of knives include: • chef’s knife • slicer • boning knife • paring knife • tournée knife • fillet knife • butcher knife Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 4

Chapter 10 Knives and Smallwares Knife Skills • Knife cuts for slicing include: • chiffonade To finely slice or shred leafy vegetables or herbs. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 5

Chapter 10 Knives and Smallwares Knife Skills • Knife cuts for slicing include: • rondelle A disk-shaped slice. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 6

Chapter 10 Knives and Smallwares Knife Skills • Knife cuts for slicing include: • diagonal A cut that results in an oval or elongated slice of a cylindrical fruit or vegetable. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 7

Chapter 10 Knives and Smallwares Knife Skills • Knife cuts for slicing include: • roll cut Cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut. Why might a chef choose to do a roll cut? Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 8

Chapter 10 Knives and Smallwares Knife Skills • Mincing cuts include: • julienne 1⁄8 -inch thick matchstickshaped cuts. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 9

Chapter 10 Knives and Smallwares Knife Skills • Mincing cuts include: • batonnet Matchstick-shaped cuts that are ¼-inch thick. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 10

Chapter 10 Knives and Smallwares Knife Skills • Mincing cuts include: • brunoise 1/8 -inch thick cubes. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 11

Chapter 10 Knives and Smallwares Knife Safety and Care • Sanitize and clean knives after each use. • Store knives properly. • Sharpen with a stone and use a steel to keep blade straight and smooth. What other knife safety tips can you name? Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 12

Chapter 10 Knives and Smallwares Section 10. 2 Smallwares • Smallwares are hand tools, pots, and pans used for cooking. • It is important for a chef to know the proper use and care of smallwares. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 13

Chapter 10 Knives and Smallwares Selection • Every restaurant has a supply of smallwares. • NSF International tests hand tools for construction, comfort, and safety. smallwares hand tools Hand tools, pots, and pans used for cooking. Handheld items used to cook, serve, and prepare food. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 14

Chapter 10 Knives and Smallwares Selection • Hand tools may include: • vegetable peeler • pizza cutter • strainers • apple/fruit corers • zester • colander • kitchen shears • whisks • chinois • cutting board • spoons • box grater • cheese slicer • spatulas • pastry tools • butter curler • chef’s fork • rolling pins • egg slicer • tongs • bench scraper Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 15

Chapter 10 Knives and Smallwares Selection • Measuring equipment may include: • portion scale • volume measures • measuring spoons • electronic scale • liquid measures • ladles • balance scale Glencoe Culinary Essentials Chapter 10 Knives and Smallwares 16

Chapter 10 Knives and Smallwares Selection • Cookware can be made of stainless steel, aluminum, copper, cast iron, or ceramics. • Choose cookware based on heat transfer. cookware Pots, pans, and baking dishes. Glencoe Culinary Essentials Chapter 10 Knives and Smallwares heat transfer A measure of how efficiently heat passes from one object to another. 17