Knife Safety Preventing Cuts.

Slides:

Advertisements

Similar presentations

Slide 1 Certificate of Achievement Cookery Schools 2 Incorporating unit standards:

Advertisements

Knives. Parts of a Knife A. Point B. Tip C. Blade D. Back.

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

Kitchen Safety Rules Turn the handles of pots and pans inward so you can’t knock them off and spill something or burn yourself. Always use a dry potholder.

Section 10-1 Knives.

Knife Skills & Cuts Reference: wuesthof.de.

Knife Skills AKA – how not to chop off your finger in the kitchen Know this: How to hold the knife How to hold the food How to position your fingers.

Knife Skills CULINARY 1 & 2.

Maintain, handle and clean knives

Knives Unit 3 Knife Skills.

Know Your Knives ProStart Chapter 5.

Knife Safety Tips to Keep You Safe the Kitchen. Safety Tips ● Always use the correct knife for the task. ● Never use a knife to perform inappropriate.

Knife Safety Tips to Keep You Safe the Kitchen.

THE CHEF KNIFE Use and Care Knife Cuts.

Kitchen Knives Foods II Obj

What is the most used most versatile tool in the kitchen???????

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Copyright.

The use of knives in Catering

Knife Essentials Knife Safety Always cut with blade of knife angled away from you Always use cutting board – keep it firmly in place by planting a damp.

Knife Skills FSA 103.

Cooking Basics Foods/Nutrition Unit 2. Kitchen Equipment Bread Knife Cutting board Oven thermometer Pastry blender Slotted spoon Vegetable peeler Chef’s.

UNIT 152 MAINTAIN AND HANDLE KNIVES NLN Introduction to knives. NLN Knife database.

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

Using Knives Correctly in the Kitchen Year 7 Food Technology.

Knives Foods II.

TFJ3C Ms. Mulligan Smith.

FOODS II Knife Skills. Blade Composition Carbon Steel Stainless Steel High-Carbon Stainless Steel.

Uses of Different Knives

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.

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

Knife Skills.  1. Always use sharp knives. Dull blades cause more accidents because they are harder to work with and require more pressure.

Warm-Up – Knife Skills In your notebooks answer the questions What are knife skills and why is it important to have good knife skills?

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

KNIVES. The parts of a knife determines: How the knife feels in the chef’s hand How it is best used How long the knife will last.

Knife Skills Foods II.

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

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.

Knife Cuts Foods 2 Obj Bellringer: quiz

Knife Cuts Foods 2 Obj Bellringer: quiz

Take notes around the all about knives picture

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.

Knife Skills Foods II.

Knife Safety Preventing Cuts.

Knife Skills AKA – how not to chop off your finger in the kitchen

Cooking Basics Foods/Nutrition Unit 2.

September 26, 2016 Entry task: Draw a picture of how to cut a potato.

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

All about KNIVES…..

Knife Safety Preventing Cuts.

Knife Skills Chapter 6.

Knife Safety Preventing Cuts.

Living Independently Cooking Basics

February 22, 2016 Entry task: Draw a picture of how to cut a potato.

February 22, 2016 Entry task: Draw a picture of how to cut a potato.

UNIT 152 MAINTAIN AND HANDLE KNIVES

Knowing Your Knife.

Knife Rules & Guidelines

Knife Skills Chapter 6.

September 28, 2015 Entry task: Draw a picture of how to hold a knife to cut food. Target: Identify how to properly hold a knife when making cuts.

Knife Skills And Knife Safety

Basic Knife Skills.

Stage 9: Making a food product

Stage 8: Making a food product

Presentation transcript:

Knife Safety Preventing Cuts

1. Keep knives sharp 2. Use a cutting board 3. Pay attention

4. Cut away from yourself and others 5. Use knives only for cutting 6 4. Cut away from yourself and others 5. Use knives only for cutting 6. Don’t catch a falling knife

7. Don’t leave knives in a sink or in the pots and pans area 8 7. Don’t leave knives in a sink or in the pots and pans area 8. Clean knives carefully with the sharp edge away from you 9. Store knives in a safe place-not in drawers

a. hold it beside you, point down, sharp edge back and away from you. 10. Carry a knife properly a. hold it beside you, point down, sharp edge back and away from you. b. don’t swing your arm c. let people know you are walking past them with a knife

The chef's knife: The most important kitchen tool

1. The sturdy spine of the blade can be used to break up small bones or shellfish. 2. The front of the blade is suitable for many small cutting jobs. It is particularly useful for chopping onions, mushrooms, garlic and other small vegetables.

3. The mid section of the blade is remarkably appropriate for either firm or soft food. The gentle curve of the blade is ideal for mincing of leeks, chives, parsley etc. Caution: Cook's knives purposely have been ground extra thin for the ultimate cutting performance. Chopping through bones will damage the fine edge. For doing this please refer to our assortment of cleavers.

4. The weight distribution is optimal at the heel of the blade and is used to chop through extremely firm food objects. 5. The wide flat surface of the blade is suitable for flattening and shaping of meat cuts such as filets as well as for lifting of the chopped product.