Knife Parts and their Functions Chef Dee Smith, CSFE Culinary Arts Instructor West Forsyth High School.

Slides:

Advertisements

Similar presentations

Avoiding cuts in the kitchen …..they are no longer part of the job! Knife Sharpening using a steel.

Advertisements

The Knife Parts what they do & why it is important.

Click the knife. Tip Cutting Edge Bolster Heel RivetsHandle Butt Spine Go To Test.

Know Your Knives ProStart Chapter 5.

What household object accounts for the most visits to the Emergency room? KITCHEN KNIVES!!!

KNIFE SKILLS THE ESSENTIALSTHE ESSENTIALS. The Knife: An Essential Tool The knife can be considered the chef’s most important and widely used tool. For.

Section 10-1 Knives.

KNIFE TECHNIQUES - VEGETABLES There are many different types of cuts that can be performed with a knife. These slides contain images and descriptions of.

Foods- Safety & Sanitation Knife Skills. What household object accounts for the most visits to the Emergency room? KITCHEN KNIVES!!!

Knife Skills CULINARY 1 & 2.

Maintain, handle and clean knives

Knives Unit 3 Knife Skills.

Safety when cutting with knives. By Fergus Evans..

Know Your Knives ProStart Chapter 5.

Knife Safety Tips to Keep You Safe the Kitchen.

Kitchen Knives Foods II Obj

Kitchen Knives Foods II Obj

The Makeup of the Knife. Parts of the Knife A knife is constructed of several parts Each part determines how the knife feels in the chef’s hand and how.

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Protein Proper Storage and Handling.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 8: Basic Knife.

Foods I Unit 5: Knives & Cutlery “One of the most important skills to master”

Knife Skills FSA 103.

Knife Skills Practical Chef Dee Smith, CSFE Culinary Arts Instructor West Forsyth High School.

Click the knife. Tip Cutting Edge Bolster Heel RivetsHandle Butt Spine Go To Test.

Knives Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Construction (See Fig on page 232.) Blade Tang Handle Rivet Bolster.

Knife Skills and Safety Assignment

Using Knives Correctly in the Kitchen Year 7 Food Technology.

Knives Foods II.

Gripping Your Knife The most common grip: Hold the handle with three fingers while gripping the blade between the thumb and index finger.

TFJ3C Ms. Mulligan Smith.

Knife Basics  Mise en Place (pronounced MEEZ ahn plahs) - French for “everything in it’s place” In a restaurant it means getting ready for a long night.

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Name that Grain, Legume, or Milled Product.

Knives Section 10-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Knife Construction (See Fig on page 232.) Blade. Tang. Handle. Rivet. Bolster.

Chapter 4: Knives & Smallware

Review: Knives and Foodborne Illness

Click the knife. Tip Cutting Edge Bolster Heel RivetsHandle Butt Spine Go To Test.

5.01 Knives. Which knife is MOST appropriate to chopping vegetables? Chefs.

High-quality, professional knives are made from a single piece of either:  High-Carbon steel  Stainless Steel  High-Carbon Stainless Steel.

Types, Techniques and Tips

Daily Focus day 13 Agenda: Objectives: Review knife information

KNIFE SKILLS January 15, 2016 Warm-up: Explain the difference between a glaze and a reduction.

FOODS II Knives. Types of Knives and Their Uses Chef’s knives: A chef’s knife has a strong rigid blade which makes it suitable for a wide range of jobs.

Knives HFN20 & HFA4M. Chef’s Knife Sometimes called a French knife large, wedge shaped blade chop, dice, mince.

Types of Knives & their Parts

Take notes around the all about knives picture

Knives part 1 parts and types

Obj. 5.01: Apply Knife Skills Commonly Used in Food Preparation

Knife Skills 2. Knife Skills 2 Construction of the Knife Determines how the knife feels in the hand How to best use it How long the knife will last.

Day 12 - Knives TArget: Question of the day: Agenda Entrance slip:

How to use a knife Presented by Myfilletknife.com myfilletknife.com.

Knife Skills Foods II.

Knives, Cuts, Storage and Sharpening

Types of Knives, Safety, and Use

Knife Knowledge. What are knife skills?  Knife care and maintenance  Knowledge of knife material, contraction and how to use them effectively.  The.

Using Knives Intro to culinary.

What household object accounts for the most visits to the Emergency room? KITCHEN KNIVES!!!

All about KNIVES…..

Know Your Knives ProStart Chapter 5.

Glencoe Visual Showcase Culinary Essentials

Foods I Unit 5: Knives & Cutlery

Kitchen Knives Foods II Obj

Parts of a knife.

Obj. 4.01a Key Terms & Questions

Know Your Knives ProStart Chapter 5.

Knowing Your Knife.

Knife Skills And Knife Safety

How your golf game can help you to better teach knife skills

Label the parts of the knife

Presentation transcript:

Knife Parts and their Functions Chef Dee Smith, CSFE Culinary Arts Instructor West Forsyth High School

Point This functions as the piercing tool of the blade Chef Dee Smith, CSFE Culinary Arts Instructor West Forsyth High School

Tip Forward quarter of the blade, does much work cutting and separating Tip, which includes the point, best used for cutting small and/or delicate foods

Edge Working part of the blade, from point to heel Central region cuts virtually all foods using long slicing motions and can produce large or delicate results Regular maintenance of sharp edge is essential for effectiveness and safety!

Spine Top of the blade directly opposite the edge

Heel Rear part of the edge Cuts through large or tough foods when weight and force are needed

Bolster Thick band of steel present on forged knives (stamped knives do not have bolsters) Helps balance knife and protect hand from accidental slips across the blade

Tang Part of the blade extending into the handle Designed to give the knife balance.

Scales of Handle Parts of the handle that create its grip Generally made out of wood or a synthetic material

Butt End of handle