Knives and Knife Skills Knife Construction Knives are

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Knives and Knife Skills

Knives and Knife Skills

Knife Construction �Knives are the most commonly used kitchen tools �Chefs must be familiar

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.

Knife Construction �Parts of a knife:

Knife Construction �Parts of a knife:

Tang

Tang

Knife Construction �Types of knives include: �chef’s knife �slicer �boning knife �paring knife �tournée

Knife Construction �Types of knives include: �chef’s knife �slicer �boning knife �paring knife �tournée knife �fillet knife �butcher knife

How to Hold a Knife �http: //video. about. com/busycooks/How-to-Hold-a- Knife. htm

How to Hold a Knife �http: //video. about. com/busycooks/How-to-Hold-a- Knife. htm

Why do we need Different Cuts? 1. Uniform cooking times. 2. Enhanced visual appeal.

Why do we need Different Cuts? 1. Uniform cooking times. 2. Enhanced visual appeal.

Different Cuts �Knife cuts for slicing include: �Rondelle – disk shaped slice

Different Cuts �Knife cuts for slicing include: �Rondelle – disk shaped slice

Knife Skills Knife cuts for slicing include: Diagonal – a cut the results In

Knife Skills Knife cuts for slicing include: Diagonal – a cut the results In an oval or elongated slice of a round fruit or vegetable

Knife Skills �Mincing cuts include: �Julienne - 1⁄8 -inch thick matchstick-shaped cuts. Can very

Knife Skills �Mincing cuts include: �Julienne - 1⁄8 -inch thick matchstick-shaped cuts. Can very in size.

Knife Skills �Dicing cuts include: �Diced - cut into small blocks �Large- cubed Small

Knife Skills �Dicing cuts include: �Diced - cut into small blocks �Large- cubed Small - minced Large Medium Small

Today’s Lab �Practice your knife skills. �Cut an example of the 4 knife cuts

Today’s Lab �Practice your knife skills. �Cut an example of the 4 knife cuts given to you in class. When complete: �Place on a paper plate with your name on it. �Labeling each of the knife cuts. �Clean and check out of your

Review �Knife safety and skills �http: //www. foodnetwork. com/videos/knife- basics/65741. html? vpid=tbla|singlevideolp �JJC clips

Review �Knife safety and skills �http: //www. foodnetwork. com/videos/knife- basics/65741. html? vpid=tbla|singlevideolp �JJC clips on how to dice an onion and an avocado �How to seed a tomato �http: //www. bing. com/videos/search? q=seeding+a+t omato&view=detail&mid=E 8845898793360465404&first=0&FORM=LKVR 5

One more video……… http: //www. foodnetwork. com/videos/basicknife-skills/3650. html

One more video……… http: //www. foodnetwork. com/videos/basicknife-skills/3650. html

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