Knife Skills FOODS II 5 01 Apply knife

Knife Skills FOODS II

5. 01 Apply knife skills commonly used in food preparation Types and uses of knives Bell ringer: Read Chapter 10 p. 231 -234 check knowledge 1 -3/Culinary Essentials Teacher Input: Parts of a Knife ppt Student Input: notes Lab Demonstration: knife construction Teacher Input: Types of Knives ppt. Lab: Knife Scavenger Hunt

Blade Composition Carbon Steel Stainless Steel High-Carbon Stainless Steel-is a hard durable metal made of chromium and chromium. High carbon stainless steel. Is a mix of iron, carbon, chromium. Advantages: Doesn’t rust or discolor Can be sharpened easily

Carbon Steel Alloy of iron and carbon Can hold its edge very well and stay sharp Blade can rust and stain Requires maintenance

Knife Construction Stainless Steel Made of iron, chromium, and other metals Won’t color or rust Won’t transfer a metallic taste to foods Difficult to sharpen and keep an edge

High-Carbon Stainless Steel (the best knife material available) Mix of iron, carbon, chromium, and other metals that combines the best features of stainless steel and carbon steel $$$$ Doesn’t rust or discolor Can be sharpened easily and holds an edge.

Knife Construction Continued In order to know which knife to use for a specific task, you must have a working knowledge of the different parts of a knife.

Knives They are the most commonly used kitchen tools which is why they are such an important part of any chef’s tool kit. Which knives are found in your kitchen?

Knife Parts Point Tip Blade Back Cutting edge Bolster Heel Rivets Handle Tang-on handle below rivets

Rivet The Tang is attached to the knife handle with Rivets. Metal pieces that fasten the handle to the tang. For Comfort and sanitation the rivet should be smooth and lie flush with the handle surface.

Knife Tang Full tang-Most powerful Partial tang Chef knives, Cleavers have full Tang’s. Utility knivespartial tangs.

Parts of the Knife Tang Part of the blade that continues into the knife’s handle Gives the knife stability and extra weight Full Tang—long as the whole knife handle Gives knife extra power and strength Ex: Breaking down bones Partial Tang—does not run the entire length of the knife Used for knives that do light work Ex: Paring veggies

Bolster Some knifes have a shank or bolster in the spot where the blade and handle come together. Knives with Bolsters are very strong and durable. Advantages: helps prevent food particles from entering the space between the tang and the handle.

Knife skills Video http: //www. youtube. com/watch? v=p. Kg. Glpe 45 T 0&list=P LAA 8 F 552 BC 36 A 8161 Parts of the knife and matching the right knife for the skill/food:

Individual/Group Lab Activity 15 minutes Go into your kitchen find several chef knives place them on the counter Draw a picture of a Chef’s Knife Label all the parts Use Construction Paper Stay within your kitchen Each person will construct a knife DO NOT PLAY WITH THE KNIVES!!!

Types and Uses of Knives Chefs Slicer Boning Paring Tournée Fillet Butcher Utility

In the kitchen you are not a Boy Scout or in the Swiss Army Kitchen knives are designed to do specific jobs and to do those jobs very well. Chefs and line cooks who are serious about cooking have their own knife kit. Your knife is your friend. Get to know it well.

Types of Knives Chef’s Knife Also known as the cook’s knife or a French knife. All purpose knife used for slicing, chopping, dicing and mincing. Curved to allow the cook to rock the knife on the cutting board Blade is generally 6 or 8 inches. Some are 10 and 12 inches. Average is 8 inches A must have knife for any serious cook Most important for chopping vegetables

Slicer Long thin blade Used for cutting large food such as meat and poultry Most appropriate for carving a roast at a buffet

Serrated Slicer Toothed like Used for slicing soft foods such as cake, bread and tomatoes

Types of Knives 1 Slicing (nonserrated) Long stiff blade for slicing meat and carving. Good for carving whole chickens and roasts.

Types of Knives - Boning Knife Thin angled 5 -7” blade Used to remove bones from cuts of meat Used to trim fat Stiff boning knife Good for beef and pork Flexible boning knife Preferred for poultry and fish

Types of Knives - Paring Knife Only other knife a cook MUST have Small, rigid, plain knife that is 2 to 4 inches long Ideal for peeling and other small intricate work (deveining shrimp, cutting small garnishes, carving melons) Used to pare Trim off a thin outer layer or PEEL A must have knife for any serious cook

Tournée Knife Curved bladed knife used to trim potatoes and other vegetables into football shapes Similar in size to a paring knife has a curved blade that looks like a bird’s beak. Uses: Trim Potatoes, vegetables into shapes that resemble footballs

Tournée Cuts

Utility Knife Smaller but similar in shape to a chef’s knife All purpose knife with a 5 -7 in blade. Uses: Peeling and slicing fruits and vegetables. Medium-length blade will do light work of a chef’s knife and heavier work of a paring knife. Since it is in between the two most used knives, it has declined in popularity

Types of Knives - Utility knife Medium-length blade will do light work of a chef’s knife and heavier work of a paring knife. Since it is in between the two most used knives, it has declined in popularity

Fillet Knife Fillet fish

Types of Knives Fillet Knife 8 -9” very thin and flexible blade with pointed tip Allows blade to easily move along the backbone and under the skin of fish Used mainly to fillet fish

Types of Knives - Butcher Knife ( aka Scimitar) 6 -14” rigid blade whose tip curves up at a 25° angle Called a scimitar because it resembles a sword of that name Used for heavy work and to cut meat, poultry, and fish

Extra Knives Part 1 Cleaver Cut through bone with shear force Soft Cheese Knife Holes in the blade to prevent the cheese from sticking Hard Cheese Knife Sharp blades to cut exact slices and forked tip to allow to be used as serving utensil Ceramic Knife These knives stay sharp longer than steel knives. They are also extremely brittle and will shatter or crack when used to pry. They chip on the edge if used roughly.

Extra Knives – Part 2 Usuba Bocho Japanese knife used for chopping veggies Tomato knife Small knife with serrated blade Oyster knife Short thick blade used to pry open oysters Grapefruit knife Small, slender blade ideal for separating the grapefruit from the rind Santuko current fad in trendy cooking circles – Asian knife with no bolster and large squarish blade.

Scavenger Hunt Knives Chef’s knife as known as a “______” knife. Utility knife Slicer Knife Boning Knife Paring Knife Tournee Knife Fillet Knife Butcher’s Knife (may be omitted of not found)

Choosing the right kitchen Knife https: //www. youtube. com/watch? v=p. Kg. Glpe 45 T

Group Activity/Knives Scavenger Hunt (10 minutes) Get into your kitchen Groups Find the appropriate knives that were listed on the Power. Point. Take your notes with you to better assist with the hunt. Remember to work fast and efficient.

Bell ringer/5 -7 -2016 1. What are the parts of a knife? Name all 10 2. Where is the Tang located? It can be either _____ or _______. 3. I am a smaller and lighter version of a chef’s knife (used for cutting, slicing and peeling). Which knife am I? 4. Which knife is MOST appropriate for chopping vegetables? 5. Which knife is used to pare or trim of the peel of fruits/vegetables? 6. What does ‘Serrated” mean? Which type of knife is used? 7. Which knife is specially designed for filleting fish. If has a very flexible blade? 8. I am a type of paring knife, with a curved blade, making cutting rounded surfaces easier. Hint: I am known as a bird’s beak knife. Which knife am I?

Answers - Bell ringer/5 -7 -2016 What are the parts of a knife? Tip Blade Back Cutting edge Bolster Heel bolster Rivets Handle Tang Where is the Tang located? Under the Rivet. It can be either ____full_____ or _partial______. I am a smaller and lighter version of a chef’s knife with a 5 to 7 inch blade. (used for cutting, slicing and peeling). Which knife am I? utility Which knife is MOST appropriate for chopping fruits & vegetables Chef Which knife is used to or peel fruits/vegetables? paring What does ‘Serrated” mean? Which type of knife is used? Slicer. A row of teeth that make it easy to slice food with a crust. Which knife is specially designed for filleting fish. If has a very flexible blade? Filleting knife I am a type of paring knife, with a curved blade, making cutting rounded surfaces easier. Hint: I am known as a bird’s beak knife. Which knife am I? Tournee

5. 01 Apply knife skills commonly used in food preparation 5 -6 -2016 �Bell ringer: Write a letter to a teacher who has inspired you �Knife Safety Care & Storage (booklet) �Teacher Input: �Video- sharpening steel �Lab Activity-Honing Knives � https: //www. youtube. com/watch? v=-Scktc 0 i. Sd. M sharpening steel � https: //www. youtube. com/watch? v=6 U 9 Xp. Rk. T 4 i. U&list=PL 9 C 7 E 9693 549 EC 00 F&index=13 sharpening stone

Knife Care Sharpening Truing Sanitizing Storing

Knife Sharpening Using a whetstone Hold knife at 20° angle Draw knife across stonehttps: //www. youtube. com/watch ? v=-Scktc 0 i. Sd. M sharpening steel https: //www. youtube. com/watch? v=6 U 9 Xp. Rk. T 4 i. U&list=PL 9 C 7 E 9693549 EC 00 F&index=13 sharpening 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

Knife Storage Do not store in utensil drawer

Storing Knives Slotted knife holder Knife Kit Custom built drawer Magnetized bar

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

Quiz 1. What are the parts of a knife? Name all 10 2. Where is the Tang located? It can be either _____ or _______. 3. I am a smaller and lighter version of a chef’s knife (used for cutting, slicing and peeling). Which knife am I? 4. Which knife is MOST appropriate for chopping vegetables? 5. Which knife is used to pare or trim of the peel of fruits/vegetables? 6. What does ‘Serrated” mean? Which type of knife is used? 7. Which knife is specially designed for filleting fish. If has a very flexible blade? 8. I am a type of paring knife, with a curved blade, making cutting rounded surfaces easier. Hint: I am known as a bird’s beak knife. Which knife am I?

Continued 9. What tool is used to sharpen a knife? 10. What is the process of straightening a knife’s edge? 11. List two ways to safely store knives? 12. T/F Knives should be left in soapy water to clean.

Knife Sanitation https: //www. youtube. com/watch? v=37 IR 0 Hc. IB 5 o Construction a Safety and Sanitation Guide Book Include 12 Guidelines which are outlined on page 238. (Culinary Essentials Book) Include two ways to store knives properly p. 239 Storing knives: p. 239 (3 guidelines on each piece of construction paper with picture) Include how to sanitize knives http: //www. youtube. com/watch? v=7 Q 2 mo. KEB 8 gg Use illustrations, magazines, etc. Construction paper Hole puncher/stapler etc Yarn etc/pipe cleaners Sanitizing and cleaning knives http: //www. youtube. com/watch? v=Fcv. QXp. M 1 cz 4

Answers - Quiz What are 6 main parts of a knife? Tip, Flat side of the blade, cutting edge, spine, heel bolster Where is the Tang located? Under the Rivet. It can be either ____full_____ or _partial______. I am a smaller and lighter version of a chef’s knife with a 5 to 7 inch blade. (used for cutting, slicing and peeling). Which knife am I? utility Which knife is MOST appropriate for trimming fruits & vegetables Chef Which knife is used to “carve” or peel fruits/vegetables? paring What does ‘Serrated” mean? Which type of knife is used? Slicer. A row of teeth that make it easy to slice food with a crust. Which knife is specially designed for filleting fish. If has a very flexible blade? Filleting knife I am a type of paring knife, with a curved blade, making cutting rounded surfaces easier. Hint: I am known as a bird’s beak knife. Which knife am I? Tournee

Kitchen Group Activity/I only need 1 poster P. 118 in the Culinary Arts Book Construct 1 poster per kitchen group of sharpening with a stone and honing with a straightening steel. Each time we perform a task with a knife it will be honed first. Use Construction Paper/Poster Board Designate 1 group member to place your poster in the appropriate kitchen The group with the best drawing will receive 5 extra points on the next test (per person)

Crossword Puzzle Mandoline Dice Tournee Julienne Cleaver Lozenge Heel Mincing Rondelles Guiding Steel Bolster Utility Paring Tip Chiffonade Tang Grit Honing Serrated

Use Culinary Arts book p. 101 Define to following terms: Julienne Whetstone Trueing/honing Steel Grit Objective: 5. 01 Apply knife skills commonly used in food preparation

The Guiding Hand p. 107

Bellringer Sample Cuts p. 114 Place in your notebooks Culinary Arts Book

Knife Cuts Slicing Mincing Stick/Julienee Dicing

Types of Cuts Slicing-slicing cleanly through food should be no problem if a knife is sharpened properly. Simply guide the knife through the food. Mincing-generally small than chopped food. What food comes to mind when we think of “Mincing? ” Dicing-use your chef’s knife. To cut it into 1/8 to 5/8 in cubes you will need to cut the food into sticks. Julienne-Cuts are 1/8 in thick matchstick shaped cuts. Carrots are often cut Julienne.

How to hold a knife safely and make basic cuts: http: //www. youtube. com/watch? v=i 2 -Sb. DS 2 hc 4 Part 1: (home cook style) knife skills http: //www. youtube. com/watch? v=c. V 0 c 7 qi. Nju. I &list=PLAA 8 F 552 BC 36 A 8161&index=6 Chef Tomm Part 2: http: //www. youtube. com/watch? v=WSTBJ 82 n. Uts& list=PLAA 8 F 552 BC 36 A 8161 Chef Tomm (practice batonnet (with potatoes)

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 Chopping and Dicing Demonstration of Chopping and Dice

Kitchen Group Activity Read pages 109 -112/continued Let’s Practice…Julienne Cuts, Dicing (tomatoes) Batonnet (use potatoes) & Mincing (julienne cuts use carrots) (diagonal cut) Peppers (use one of the above cuts) Chopping Work with your kitchen Groups Use Rubric in Folders Labeled Cutting Skills Test Use Work plan to organize task Use chicken & vegetables to prepare Chicken Fajitas Individual Activity Complete. A one paragraph explanation of the use of knives and versatility of cuts demonstrated such as: Batonnet, Julienne, dicing and mincing. How easy or difficult was the task that was given based on today’s activity? What challenges did you face or successes?