What is the most used most versatile tool in the kitchen???????

THEKNIFE

Sharpness AAAA HIGH CARBON STAINLESS STEEL BLADE IS THE BEST OPTION Will maintain a sharp edge Will not discolor or flavor the product Will rust if not cared for

Sanitation  Make sure knife and cutting surface are properly sanitized

Sanitation  Pay attention to order you are prepping the food Avoid cross contamination Avoid cross contamination

Safe handling procedures

KKKKeep knives sharp. Sharp knife is safer than a dull one less likely to slip, requires less pressure to cut with. UUUUse a cutting board, put a damp towel under board to prevent slipping. Never cut on metal PPPPay attention when using any cutting equipment CCCCut away from your self and others KKKKnives are for cutting only DDDDo not try and catch a falling knife DDDDo not put knives in sink or any place where they are not in plain sight CCCClean knives carefully with the sharp edge away from you CCCCarry knives safely point down edge to the back don’t swing your arms SSSStore knives in safe place when not in use

6.Cutting boards  Always put an approved device under cutting board to hold it in place  Make sure surface is sanitized  Follow color coding of boards to prevent cross contamination

.Parts of the knife 1111.Blade 2222.Tang 3333.Handle 4444.Rivet

Different types of knives  1. Chef ’ s  2. Paring  3. Boning  4. Filet  5. Utility  6. Carving  7. Serrated (bread)  8.Cleaver

II.Sharpening and honing tools II.Sharpening and honing tools  A.Value of sharpness Safety Safety Speed Speed Accuracy Accuracy

II.Sharpening and honing tools II.Sharpening and honing tools  A.Value of sharpness  B.Whetstones Oil or mineral water Oil or mineral water

II.Sharpening and honing tools II.Sharpening and honing tools  A.Value of sharpness  B.Whetstones  C.Dry stones  D.Steels  E.Testing for sharpness

III.Cutting surfaces and boards  A.Importance of use Protects knives Protects knives Easily cleanable work surface Easily cleanable work surface Transfer product to pot or container Transfer product to pot or container

III.Cutting surfaces and boards  A.Importance of use  B.Wooden (maple)

III.Cutting surfaces and boards  A.Importance of use  B.Wooden (maple) Hardwood won ’ t ding as easily Hardwood won ’ t ding as easily

III.Cutting surfaces and boards  A.Importance of use  B.Wooden (maple)  C.Plastic and composition

III.Cutting surfaces and boards  A.Importance of use  B.Wooden (maple)  C.Plastic and composition Can always be sanitized Can always be sanitized Soak it in bleach Soak it in bleach

III.Cutting surfaces and boards  A.Importance of use  B.Wooden (maple)  C.Plastic and composition  D.Rubber

III.Cutting surfaces and boards  A.Importance of use  B.Wooden (maple)  C.Plastic and composition  D.Rubber Flexible good for pouring Flexible good for pouring

IV.Work station set up (mise en place  Mise en place Everything in it’s place Everything in it’s place Look at what you need to accomplish and set up your station Look at what you need to accomplish and set up your station

IV.Work station set up (mise en place  A.Prep sheet

IV.Work station set up (mise en place  A.Prep sheet  This tell you what you need to prepare

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools All the tools you will need All the tools you will need KnivesKnives SpatulaSpatula WhiskWhisk measuringmeasuring

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools  C.Sanitation

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools  C.Sanitation Be prepared to sanitize as you go Be prepared to sanitize as you go

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools  C.Sanitation  D. “ Arm ’ s reach ”

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools  C.Sanitation  D. “ Arm ’ s reach ” This is where everything needs to be This is where everything needs to be

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools  C.Sanitation  D. “ Arm ’ s reach ”  E.Containers

IV.Work station set up (mise en place)  A.Prep sheet  B.Proper tools  C.Sanitation  D. “ Arm ’ s reach ”  E.Containers 1.Raw product 1.Raw product 2.Finished product 2.Finished product 3.Waste 3.Waste

G.Cutting vegetables to specification

Cutting vegetables to specification  1.Chop Used to cut product when no specific shape is required Used to cut product when no specific shape is required

G.Cutting vegetables to specification  2.Dice To cut uniform cubes To cut uniform cubes Large ¾Large ¾ Medium ½Medium ½ Small ¼Small ¼

G.Cutting vegetables to specification  5.Julienne A matchstick type cut A matchstick type cut 1/8x1/8x 2 ½”1/8x1/8x 2 ½” Fine julienneFine julienne 2’’x1/16x1/16 2’’x1/16x1/16 Batonnet Batonnet 1/4x1/4x21/2-3” 1/4x1/4x21/2-3”

G.Cutting vegetables to specification  Mince To finely chop to be used more as a seasoning To finely chop to be used more as a seasoning

G.Cutting vegetables to specification  Shred/chiffonade Refers usually to shredding large leafy product Refers usually to shredding large leafy product

G.Cutting vegetables to specification  Slicing 3 basic parts of the blade to use 3 basic parts of the blade to use Point or tip for fine workPoint or tip for fine work

G.Cutting vegetables to specification  Slicing 3 basic parts of the blade to use 3 basic parts of the blade to use Point or tip for fine workPoint or tip for fine work Middle of the blade for standardMiddle of the blade for standard

G.Cutting vegetables to specification  Slicing 3 basic parts of the blade to use 3 basic parts of the blade to use Point or tip for fine workPoint or tip for fine work Middle of the blade for standardMiddle of the blade for standard Heel for harder or coarse productHeel for harder or coarse product

Take good care of your knives and they will take good care of you!!