Knives and Knife Skills

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Presentation transcript:

Knives and Knife Skills

Knife Construction Knives are the most commonly used kitchen tools Chefs must be familiar with: knife construction and type. proper cutting techniques. knife safety and care.

Knife Construction Parts of a knife:

Tang

Knife Construction Types of knives include: chef’s knife slicer boning knife paring knife tournée knife fillet knife butcher knife

How to Hold a Knife http://video.about.com/busycooks/How-to-Hold-a- Knife.htm

Why do we need Different Cuts? 1.Uniform cooking times. 2.Enhanced visual appeal.

Different Cuts Knife cuts for slicing include: Rondelle – disk shaped slice

Knife Skills Knife cuts for slicing include: Diagonal – a cut the results In an oval or elongated slice of a round fruit or vegetable

Knife Skills Mincing cuts include: Julienne - 1⁄8-inch thick matchstick- shaped cuts. Can very in size.

Knife Skills Dicing cuts include: Diced - cut into small blocks Large- cubed Small - minced Large Medium Small

Today’s Lab Practice your knife skills. Cut an example of the 4 knife cuts given to you in class. When complete: Place on a paper plate with your name on it. Labeling each of the knife cuts. Clean and check out of your kitchen.

Review Knife safety and skills http://www.foodnetwork.com/videos/knife- basics/65741.html?vpid=tbla|singlevideolp JJC clips on how to dice an onion and an avocado How to seed a tomato http://www.bing.com/videos/search?q=seeding+a+tomato& view=detail&mid=E8845898793360465404E8845898793360 465404&first=0&FORM=LKVR5

One more video……… http://www.foodnetwork.com/videos/basic-knife-skills/3650.html