KNIFE SAFETY GCSE CATERING Knife Safety l When

KNIFE SAFETY GCSE CATERING

Knife Safety l When working in the kitchen there a wide range of knives that are used by the chef. l This module will teach you about knife safety and the different types of knives and their uses.

Knife Safety l l l l The basic knife set consists of: Chefs knife Paring knife Boning knife Filleting knife Cleaver Steel Fork

Knife Safety Each knife has two parts The Blade And The Handle

Knife Safety When cutting foods the point is used to pierce the food. l The handle is then brought down to slice the food using the edge and heel. l You can add more pressure by putting your other hand on the spine. l The bolster is used to support your finger and add more pressure. l

Knife Safety • The best knives have the blade extended to run through the handle, this makes the knives stronger and safer to use. • The finger and handle guard are to protect your hands. • The scales help balance the knife when chopping.

Knife Safety Label the picture of a knife, remember to describe what each part is used for

Knife Safety l l l Always carry knives with the blade pointing down to the floor. Wash with the blade facing upwards and wipe along the spine with a clean cloth. Never put a knife in a sink of hot soapy water and leave it. Do not put blade up in a dishwasher. Put the knife behind the taps until you are ready to wash it. Store knives safely in a block or on a magnet on the wall.

Knife Safety l l l Use the right sized knife for the food you are cutting. Keep handles clean and grease free. Keep knives sharp – blunt knives need too much pressure. Do not leave knives on edges of chopping boards or tables. Do not try and catch a falling knives

Knife Safety l On your worksheet, list ten safety points when using kitchen knives.

Chef Knife l The chefs knife is used for chopping, slicing and dicing. l It is usually the biggest knife in the block

Paring knife l The paring knife is used for shaping vegetables. l Some paring knives have a curved blade. This makes it easier to use.

Cleaver A cleaver is used to chop through the bones. l They are often found in butchers. l In china they use a cleaver to do all the chopping, even garlic!!!! l

Boning Knife A boning knife is used to remove bones from meat and poultry. l It has a thicker blade and does not bend. l This allows you to follow the shape of the bone and remove the meat. l

Filleting knife A filleting knife is used to take the fillets from fish. l It is thin and very flexible. l This allows you to follow the back bone of the fish to remove the flesh. l

Steele A steel is used to sharpen knives. l You draw the blade up and down the steel to sharpen the blade. l Today most chefs use an electric sharpener. l

Knives and knife safety l Remember the correct names of each knife. l Think about what they are used for. l Always use knives safely. l Now complete the worksheet on use of knives.