Foods 2 knife skills ppt(1)
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Transcript of Foods 2 knife skills ppt(1)
FOODS II
Knife Skills
Blade Composition
Carbon SteelStainless SteelHigh-Carbon Stainless Steel
Knife Parts
Point TipBladeBackCutting edgeBolsterHeelRivetsHandle Tang
Knife Tang
Full tang-Most powerfulPartial tang
Types and Uses of Knives
ChefsSlicerBoningParingTournéeFilletButcher
Chef’s Knife
Most important knifePeeling, trimming, chopping, slicing, dicing
Slicer
Long thin bladeUsed for cutting large food such as
meat and poultry
Serrated Slicer
Toothed likeUsed 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
SlicingMincingStickDicing
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” cubesLarge Dice: 5/8” cubesMedium Dice: 3/8” cubesSmall Dice: 1/8” cubes
Knife Care
SharpeningTruingSanitizing Storing
Knife Sharpening
Using a whetstoneHold 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 drySanitize after each use to prevent
cross contamination and the spread of microorganism
Storing Knives
Slotted knife holder Knife KitCustom built drawer Magnetized bar
Knife Storage
Do not store in utensil drawer
Knife Safety
Correct Knife for taskKeep knives sharpBlade away from bodyMake a claw out of holding handUse cutting boardCarry a knife with blade pointed downDon’t catch a falling knifePass carefullyNever leave in sink filled with waterWash and sanitize before you put awayStore properly