Knives and Knife Skills

Slides:

Advertisements

Similar presentations

Cutting Vegetables!!!.

Advertisements

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.

I can identify the parts of a knife.

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.

Kitchen Knives Chef I. Common Kitchen Knives Chef Knife –Most commonly used knife, best for precision cuts and mincing Paring Knife –Fruits, vegetables,

Knife Skills CULINARY 1 & 2.

Knives Unit 3 Knife Skills.

Know Your Knives ProStart Chapter 5.

+ Knife Skills Ms. Perez. + Bell ringer Why would the knife that you use matter?

Knives Jeopardy Objective 4.00 Mrs. Mercs Food Contaminants.

Knife Skills Culinary Arts II.

Chapter 9 Knife Skills. © Goodheart-Willcox Co., Inc. Objective Apply the procedures for preparing a workstation for knife work.

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

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

Knives and Knife Skills

Knife Skills Culinary Arts II.

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.

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.

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.

Day 15: Foods  Objectives:  Demonstrate knifes skills/safety and proper sanitation methods in the kitchen.  Question of the day:  Name 2 types of knifes.

Types, Techniques and Tips

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.

Knife Cuts Foods 2 Obj Bellringer: quiz

Knife Cuts Foods 2 Obj Bellringer: quiz

Knife Skills Foods II.

Kitchen Knives Chef I.

Take notes around the all about knives picture

Knife Skills Foods II.

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.

Know Your Knives ProStart Chapter 5.

Types of Knives, Safety, and Use

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

PROPERTY OF PIMA COUNTY JTED, 2010

Knife Skills 12. Knife Skills 12 Objective Prepare a workstation for knife work.

Section 10.1 Knives Knives are the most commonly used kitchen tools.

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

Knives and Knife Skills

All about KNIVES…..

Knife Safety Preventing Cuts.

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

Foods I Unit 5: Knives & Cutlery

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

Know Your Knives ProStart Chapter 5.

“It is indeed a poor workman who blames his tools”.

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

Presentation transcript:

Knives and Knife Skills

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:

Tang

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

How to Hold a Knife http://video.about.com/busycooks/How-to-Hold-a- Knife.htm

Why do we need Different Cuts? 1.Uniform cooking times. 2.Enhanced visual appeal.

Different Cuts Knife cuts for slicing include: Rondelle – disk shaped slice

Knife Skills Knife cuts for slicing include: Diagonal – a cut the results In an oval or elongated slice of a round fruit or vegetable

Knife Skills Mincing cuts include: Julienne - 1⁄8-inch thick matchstick- shaped cuts. Can very in size.

Knife Skills Dicing cuts include: Diced - cut into small blocks Large- cubed Small - minced Large Medium Small

Today’s Lab Practice 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.

Review Knife 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 tomato http://www.bing.com/videos/search?q=seeding+a+tomato& view=detail&mid=E8845898793360465404E8845898793360 465404&first=0&FORM=LKVR5

One more video……… http://www.foodnetwork.com/videos/basic-knife-skills/3650.html