February 22, 2016 Entry task: Draw a picture of how to cut a potato. Target: Identify how to properly hold a knife when making cuts.

Take Notes! You will have a quiz on knife safety on Wednesday….

Knife Parts Point Tip Blade Back Cutting edge Bolster Heel Rivets Handle Tang

Knife safety tips • Don’t leave knives near the edges of tables. •  Put a damp cloth under cutting boards to keep them from sliding. When carrying a knife, keep it to your side with the point down and cutting edge back and away from you.

Knife Safety Correct Knife for task Keep knives sharp Blade away from body Make a claw out of holding hand Use cutting board Carry a knife with blade pointed down Don’t catch a falling knife Pass carefully Never leave in sink filled with water Wash and sanitize before you put away Store properly

Watch carefully. Go slow. Don't rush the cutting process.

Types of knives Chef Knife This is the cooks most important and versatile cutting tool. This all purpose knife is used for a variety of cutting and chopping work, as well as slicing and mincing. The blade is normally 8 to 12 inches long and a few inches wide.

Types of knives Bread knife For slicing breads, cakes and pastries, a bread knife is used most often in the bakeshop and to cut loaves of crusty bread. Has a serrated blade for cutting bread The blade is usually 8 to 10 inches long.

Serrated Slicer Toothed like Used for slicing soft foods such as cake, bread and tomatoes

Carving knife Used for carving large roasts, turkey and also filleting very large fish. It has a long slightly flexible blade. The blade is usually 10 to 14 inches long

Types of knives Paring knife Used for peeling, slicing, trimming and dicing small fruits, vegetables and cheese. The blade is usually 3 to 4 inches long.

Boning Knife Used to remove bones from meat, fish and poultry

Types of knives Steak knife Used for cutting steak, chicken and other main courses. The blade is 4 to 5 inches long and can be wide or thin, serrated or smooth.

Types of Knife Cuts 1. Brunoise - This Cut is 1/8 by 1/8 by 1/8 inch square. 2. Small Dice - This cut is 1/4 by 1/4 by 1/4 inch square. 3. Medium Dice - This cut is 1/2 by 1/2 by 1/2 inch square. 4. Large Dice - This cut is 3/4 by 3/4 by 3/4 inch square. 5. Julienne - This cut is 1/8 by 1/8 inches by 3 inches long. 6. Battonet - This cut is 1/4 by 1/4 by 2 1/2 inches long.

Types of Cuts 7. Mince- To cut into very small pieces. This term means the smallest possible pieces; smaller than dice or chop, but not pureed. What is most commonly minced?

Knife Cuts: Mincing Garlic and onions Why?

8. Cube- A cube-shaped cut ½ to 1 inch. To cube is to cut into cubes. 9. Chop- To divide into small pieces with a knife or other sharp tool.

Knife Sanitizing Wash in hot soapy water after each task Air dry Sanitize after each use to prevent cross contamination and the spread of microorganism

Storing Knives Slotted knife holder Knife Kit Custom built drawer Magnetized bar

Knife Storage Do not store in utensil drawer