Section 10.1 Knives Knives are the most commonly used kitchen tools. It is important for a chef to know the construction, use, and maintenance of knives.

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

Knife Skills Knife cuts for slicing include: chiffonade chiffonade To finely slice or shred leafy vegetables or herbs.

Knife Skills Knife cuts for slicing include: rondelle rondelle A disk-shaped slice.

Knife Skills Knife cuts for slicing include: diagonal diagonal A cut that results in an oval or elongated slice of a cylindrical fruit or vegetable.

Knife Skills Knife cuts for slicing include: roll roll cut Cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut. Why might a chef choose to do a roll cut?

Knife Skills Mincing cuts include: julienne julienne 1⁄8-inch thick matchstick-shaped cuts.

Knife Skills Mincing cuts include: batonnet batonnet Matchstick-shaped cuts that are ¼-inch thick.

Knife Skills Mincing cuts include: brunoise brunoise 1/8-inch thick cubes.

Knife Safety and Care Sanitize and clean knives after each use. Store knives properly. Sharpen with a stone and use a steel to keep blade straight and smooth. What other knife safety tips can you name?

Section 10.2 Smallwares Smallwares are hand tools, pots, and pans used for cooking. It is important for a chef to know the proper use and care of smallwares.

Smallwares Selection Every restaurant has a supply of smallwares. NSF International tests hand tools for construction, comfort, and safety. smallwares Hand tools, pots, and pans used for cooking. hand tools Handheld items used to cook, serve, and prepare food.

Smallwares Selection Hand tools may include: vegetable peeler apple/fruit corers kitchen shears cutting board cheese slicer butter curler egg slicer pizza cutter zester whisks spoons spatulas chef’s fork tongs strainers colander chinois box grater pastry tools rolling pins bench scraper

Smallwares Selection Measuring equipment may include: portion scale electronic scale balance scale volume measures liquid measures measuring spoons ladles

Smallwares Selection Cookware can be made of stainless steel, aluminum, copper, cast iron, or ceramics. Choose cookware based on heat transfer. heat transfer A measure of how efficiently heat passes from one object to another. cookware Pots, pans, and baking dishes.