Uses of Different Knives

Slides:

Advertisements

Similar presentations

Identifying Kitchen Utensils

Advertisements

a hand-held, hand-powered tool used to prepare food

What household object accounts for the most visits to the Emergency room? KITCHEN KNIVES!!!

KNIFE SKILLS THE ESSENTIALSTHE ESSENTIALS. The Knife: An Essential Tool The knife can be considered the chef’s most important and widely used tool. For.

I can identify the parts of a knife.

Knife Skills & Cuts Reference: wuesthof.de.

Knife Skills AKA – how not to chop off your finger in the kitchen Know this: How to hold the knife How to hold the food How to position your fingers.

Kitchen Knives Chef I. Common Kitchen Knives Chef Knife –Most commonly used knife, best for precision cuts and mincing Paring Knife –Fruits, vegetables,

Knife Skills CULINARY 1 & 2.

Knives Unit 3 Knife Skills.

Know Your Knives ProStart Chapter 5.

+ Knife Skills Ms. Perez. + Bell ringer Why would the knife that you use matter?

Mise en Place What…mice in where? ***

Kitchen Knives Foods II Obj

Published by Hodder Education © John Campbell, David Foskett, Patricia Paskins and Gary Farrelly Maintain, handle and clean knives.

Kitchen Knives Foods II Obj

Knife Skills FSA 103.

Knife Skills Culinary Arts II.

Kitchen Equipment "Why should I worry whether or not a student knows the names and uses of the lab equipment?"

Knives Foods II.

FOODS II Knife Skills. Blade Composition Carbon Steel Stainless Steel High-Carbon Stainless Steel.

Knives and Knife Skills

Knife Skills Culinary Arts II.

Knife Basics  Mise en Place (pronounced MEEZ ahn plahs) - French for “everything in it’s place” In a restaurant it means getting ready for a long night.

Review: Knives and Foodborne Illness

Cooking Terms and Techniques FOODS I. With Your Table Group… Locate the zip-lock bag with paper slips in it The bag should contain 22 cooking related.

Warm-Up – Knife Skills In your notebooks answer the questions What are knife skills and why is it important to have good knife skills?

5.01 Knives. Which knife is MOST appropriate to chopping vegetables? Chefs.

KNIVES. The parts of a knife determines: How the knife feels in the chef’s hand How it is best used How long the knife will last.

Knife Skills Foods II.

High-quality, professional knives are made from a single piece of either:  High-Carbon steel  Stainless Steel  High-Carbon Stainless Steel.

Types, Techniques and Tips

KNIFE SKILLS January 15, 2016 Warm-up: Explain the difference between a glaze and a reduction.

Cleaver: - used to cut through thick meats and bones Examples – cutting chicken, spare ribs Paring Knife: - knife with a short blade used to remove skin.

Knife Cuts Foods 2 Obj Bellringer: quiz

Knife Cuts Foods 2 Obj Bellringer: quiz

Kitchen Knives Chef I.

Types of Knives & their Parts

Knives part 1 parts and types

Obj. 5.01: Apply Knife Skills Commonly Used in Food Preparation

Day 12 - Knives TArget: Question of the day: Agenda Entrance slip:

How to use a knife Presented by Myfilletknife.com myfilletknife.com.

Knife Safety Preventing Cuts.

Knife Skills Foods II.

Kitchen Knives.

Knife Safety Preventing Cuts.

Know Your Knives ProStart Chapter 5.

Types of Knives, Safety, and Use

Knife Skills 12. Knife Skills 12 Objective Prepare a workstation for knife work.

September 26, 2016 Entry task: Draw a picture of how to cut a potato.

Kitchen Equipment.

Using Knives Intro to culinary.

Knives and Knife Skills

Knives and Knife Skills

What household object accounts for the most visits to the Emergency room? KITCHEN KNIVES!!!

Knife Safety Preventing Cuts.

February 22, 2016 Entry task: Draw a picture of how to cut a potato.

Kitchen Knives Foods II Obj

Chapter 21: Equipping the Kitchen.

February 22, 2016 Entry task: Draw a picture of how to cut a potato.

Cutting and Mixing Foods and Ingredients

September 28, 2015 Entry task: Draw a picture of how to hold a knife to cut food. Target: Identify how to properly hold a knife when making cuts.

Knife Skills And Knife Safety

Presentation transcript:

Uses of Different Knives Instructor: Rayman Zhen

Chef’s Knife Most used knife in the kitchen Parts of the Knife Chopping and slicing fruits and vegetables May be used for mincing Parts of the Knife There are various parts to a chef’s knife (Details will be discussed in cooking lab tomorrow) Different Sizes Longer blades are harder to control Smaller blades are suitable for people with small hands (there are different knife sizes in the kitchen)

Boning Knife Narrow- used for cutting ribs and chops Wide- Used for cutting chicken and pork Curved- Used for cutting around bones

Quick Video http://www.youtube.com/watch?feature=player_detailpage&v=m1NR0uNNs5Y

Paring Knife Bird’s Beak- Used for peeling any round fruits or vegetables. Wavy Edge- Used to peel skin with a soft inside (tomatoes) Clip Point- Removes eyes from potatoes and pits from olives

Bread Knife Used for cutting loaves of bread May not be used to cut fruits because the serrations are too deep

Cleavers Can cut through meat and poultry bones Perfect for pulverizing meat Can be used for crushing seeds or garlic

Utility Knife Larger than paring knife, but not as big as chef’s knife Used for cutting vegetables and sandwich meats Cuts things that are not large enough for chef’s knife

FOR MORE INFORMATION: PLEASE VISIT http://www.kniveskitchen.com/blades.html OR http://mmdelrosario.hubpages.com/hub/different-types- of-kitchen-knives-and-their-uses (Knives not discussed will not be used in the kitchen)

How Much Each type of knife will be used in the kitchen