Knives and Knife Skills
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Transcript of Knives and Knife Skills
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Knives and Knife Skills
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Knife ConstructionKnives are the most commonly used
kitchen toolsChefs must be familiar with:
knife construction and type.
proper cutting techniques.
knife safety and care.
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Knife ConstructionParts of a knife:
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Tang
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Knife ConstructionTypes of knives include:
chef’s knifeslicerboning knifeparing knifetournée knifefillet knifebutcher knife
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How to Hold a Knifehttp://
video.about.com/busycooks/How-to-Hold-a-Knife.htm
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Why do we need Different Cuts?
1.Uniform cooking times.2.Enhanced visual appeal.
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Different CutsKnife cuts for slicing include:
Rondelle – disk shaped slice
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Knife SkillsKnife cuts for slicing include:
Diagonal – a cut the results In an oval or elongated slice of a round fruit or vegetable
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Knife SkillsMincing cuts include:
Julienne - 1⁄8-inch thick matchstick-shaped cuts. Can very in size.
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Knife SkillsDicing cuts include:
Diced - cut into small blocks
Large- cubed Small - minced
Large Medium Small
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Today’s LabPractice 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 kitchen.
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ReviewKnife 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 tomatohttp://www.bing.com/videos/search?
q=seeding+a+tomato&view=detail&mid=E8845898793360465404E8845898793360465404&first=0&FORM=LKVR5
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One more video………
http://www.foodnetwork.com/videos/basic-knife-skills/3650.html