vegetable cuts and mise en place KNIFE SKILLS vegetable cuts and mise en place Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Agenda Quiz Quiz Review Intro to Knives Self Intro—Standard Breading Knife Skills Demo Knife Skills Review Discuss Standard Breading Culinary Foundations Session Three-Knife Skills

Knife construction and configurations: Material and configuration of the knife blade makes the difference in how a knife functions, how sharp and clean it stays, and how it handles in the heavy use demanded in a professional kitchen. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Materials Used Obsidian, Bone, and Ceramic Carbon Steel Stainless surgical steel High carbon stainless steel Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Holding the Knife There are many different ways a knife can be held. The way you hold the knife depends on how your knife and your hand fit together, and according to the task you must complete. The four basic grips are as follows: Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Holding the Knife Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Holding the Knife Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Sharpening Steels Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Classic Cuts Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Classic Cuts Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Classic Cuts Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Classic Cuts Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Mise en Place French term literally meaning “everything in it’s place” Organize and plan your work! Set up your work area safely and completely before you start to work Gather items necessary to keep your work area safe and clean Gather the appropriate portioning and storage materials Use scales properly Keep food at the best possible temperature Stand in a natural position, facing the cutting board squarely Arrange your work so it flows in a logical direction Use gloves properly Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills On vegetables What are they? What are heirloom vegetables and why are they important? How should fresh vegetables be cared for ? How should they be prepared for cooking for the lab exercises? Cutting- Blanching- Parboiling- Shocking/refereshing- Culinary Foundations Session Three-Knife Skills

Standard breading/battering procedure: Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills On deep-frying What equipment is needed for deep-frying How is food prepared for deep-frying? What safety precautions should be taken? How is the equipment cleaned after using it? Culinary Foundations Session Three-Knife Skills

Preparation and Knife Skills Knife Construction Culinary Foundations Session Three-Knife Skills

Obsidian, Bone, and Ceramic Predates metal work Very dense/brittle Unsanitary Ceramics coming back Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Carbon Steel Pros Cons hard alloy darkens with use sharpens easily and well easily stained and rusts health codes restricting Culinary Foundations Session Three-Knife Skills

Stainless Surgical Steel Resist corrosion, however, most are only mediocre knives because they are very difficult to sharpen Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills High Carbon Stainless A combination of the best of both worlds. It is relatively expensive. Molybdenum, chromium, and vanadium are added to high carbon steel and the resultant alloy is easily sharpened, keeps an edge and is stain resistant. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Shape of the Blade The shape of the blade: More expensive knives are hand-shaped as opposed to stamped out on a machine stamped knives have no bolster or collar. Consequently, they are not likely to feel as well-balanced in one’s hand Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Tempering The tempering of a knife: Heating and chilling between grinding, strengthens makes a knife blade more flexible as opposed to brittle. The sharpness and durability of the cutting edge is dependent on proper tempering. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Beveling Beveling of knife-edge: The angle of the bevel, and the manner in which the beveling is done depends on the thickness of the blade. A thin blade requires a flatter angle than a thick one. A sharp angle on a thin blade dulls quickly as does a long angel on a thick blade. Hollow grinding allow a stout blade to be sharpened more easily and effectively. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Serration Serrated or smooth? Since slicing involves a back-and-forth-sawing motion, serrated knives often seem more effective than smooth-edged ones. But the rough edge is likely to tear or shred delicate foods. Most professionals prefer smooth blades for this reason, using serrated only for cutting breads, and soft fruits or vegetables such as tomatoes. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Handles Sanitation is KING Then Comfort Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Wood Handles Natural rosewood or walnut handles look and feel great, however, water can damage them, and they may deteriorate with age. If cracks develop, germs can hide in the wood fibers. Natural woods impregnated with plastic resins seem to have it all - durability as well as good looks and feel. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Sani Handles Plastic or composite “sani” handles are made to last. They can be washed in commercial dish machines, and are easy to keep sanitary. The down side is they do not feel as comfortable in the hand. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Purchasing Tips pick up the knife and feel how it fits the hand. Is it plastic or wood? Is the handle attached to the tang? tang running through the handle, gives the knife balance needed for good cutting and handling. do blade and handle work together? ample clearance under its handle so the knuckles do not touch the counter hand cannot easily slip onto the sharp blade. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills The Ideal Knife durable construction takes an edge easily maintains sharpness well easy to keep it sanitary safe and comfortable in hand Generally, hand-forged knives will fill the bill for a lifetime. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Types of Knives Chef or French knife: Probably the most popular all-around knife in the kitchen. It is particularly well designed for general cutting and chopping. Paring knife: This knife is small and easy to handle for peeling and coring fruits and vegetables. Boning knife: this knife is designed to bone out meat, poultry and fish. It is available with varying degrees of blade flexibility to allow for the most delicate fish bone and the harder, more resilient bones of large cattle. Carving or slicing knife: this is a finely edged knife designed for slicing and carving meat. Utility knife: This is an all-purpose knife- the one you reach for when you need something larger than a paring knife but smaller than a chef’s or French knife. Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Using knives safely The primary #1 rule of knife safety is a simple one: KEEP YOUR MIND ON WHAT YOU ARE DOING!! The right knife for the job Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Using knives safely A sharp knife is safer than a dull knife When carrying a knife, announce yourself!! Hold it point down parallel to and tight against your leg as you walk The handle of a knife should always be kept dry and clean Always cut away from yourself—unless that endangers others Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Using knives safely No hidden knives Never attempt to catch a falling knife Use secured a cutting board Never cut on metal, glass or porcelain Wash and dry immediately after use Never wash knives in commercial dish machines Store knives in a safe place. Don’t toss them into drawer Make use of racks or guards when storing knives Never miss use knives Don’t use a knife to taste food Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Keeping Knives Sharp The knife, as a tool, is of little use unless it is sharp Honing Sharpening Proper use Proper storage Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Cleaning of knives Need careful cleaning to prevent cross contamination of foods being prepared Deserve careful hand washing and drying Never see the inside of a dishwasher Dishwasher detergent is corrosive—dull knife surface and edge and damage its rivets Water spray bounces the knives around and causes damage to the blades Wood, or a wood composites—the chemicals, water and heat will eventually cause it to deteriorate and crack. Culinary Foundations Session Three-Knife Skills

Manual or mechanical cutting based on the time available quantity needed exactness of the cut desired Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Food Processing Pros Cons FAST Expensive Consistent Add’l Training Safe Imprecise Culinary Foundations Session Three-Knife Skills

Session Three-Knife Skills Lab Work Today Demonstrate and Practice Knife Skills Culinary Foundations Session Three-Knife Skills