Knife Skills Culinary Arts II

Today you need… Agenda… Notebook and a writing utensil everything else in your cupboard Agenda… Review Practical Lab from Friday Basic Knife Skills

Basic Knife Cuts Chop Chapter 25 – Page 359 Mince Name of Cut Cube Dice Pare Slice Grate Julienne (not in book) Chapter 25 – Page 359 Name of Cut Picture Definition

definitions Chop – cut food into small irregular pieces Mince – chop finely Cube – cutting food into small square pieces ½ inch square Dice – cutting food into small square pieces ¼ to 1/8 inch square Pare – cut a very thin layer of peel with a paring knife Slice – cut food into large, thin pieces with a slicing knife Grate – cut food into smaller pieces shreds by rubbing against a grater Julienne (not in book) – “Matchstick” cut 1/8 by 1/8 by 2 inches long

General Safety Skills How to hold a knife Cutting Boards Washing

Skill Video Clips Choosing the Right Kitchen Knife Basic Knife Skills

homework Complete Mise en Place Worksheet for Salsa Lab tomorrow.

Fresh Salsa Lab Day 6

Today you need: Agenda: Completed Mise en Place Worksheet Pen or Pencil Agenda: Individual Salsa/Knife Skills Lab Lab Reflection Questions Which Cutting Technique Worksheet (need book)

Fresh Salsa 1 tomato, peeled and chopped small ½ green onion, sliced thin ½ garlic clove, finely minced ¼ jalapeno, seeds removed and finely diced ¼ lime, juiced ½ tsp. cilantro, chopped ¼ onion, small dice (add to taste) ¼ tsp. ground cumin 1½ tsp. vegetable oil 1 oz (or 2 tbsp.) tomato juice salt and pepper, to taste

Salsa Lab Evaluation Questions Answer these questions on the back of your mise en place worksheet. The cutting edge of a knife is known as what part? What is the part of the knife called that is opposite of the cutting edge? What type of knife would you use to mince items such as onions, garlic and herbs? What type of knife would you use to remove the skin of an apple? What type of knife would you use to cut a loaf of bread? What is the hand called that does not hold the knife?  What finger should your knife balance on when gripping your knife? If I were to cut a potato into ½”x½” cubes, what knife cut would I be using? If I were to cut a carrot into 2” long strips that measure ¼” x ¼” in diameter, what knife cut would I be using? What should you put under your cutting board to prevent it from sliding around when you are using it?

If time… Which Cutting Technique Worksheet Page 92 in textbook