Knives and Knife Skills

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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 in our kitchens include: Chef’s knife Bread knife Slicing knife Santoku knife Tomato knife Paring knife Citrus knives

Today’s Lab Practice your knife skills. Listen to the explanation and view the picture of each of the four cuts. Time will be given after each slide for all members of your kitchen to practice each cut. Clean and check out of your kitchen.

How to Hold a Knife http://video.about.com/busycooks/How-to-Hold-a-Knife.htm Basic Knife Skills https://www.youtube.com/watch?v=Ydc_SaQ_eRQ

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

Knife Skills Knife cuts for slicing include: Diagonal – a cut that 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

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=seedi ng+a+tomato&view=detail&mid=E884589879 3360465404E8845898793360465404&first=0 &FORM=LKVR5