Knife Skills Culinary Arts II.

Slides:



Advertisements
Similar presentations
Cutting Vegetables!!!.
Advertisements

Knife Unit Tips from Chef Ross. Knife Sharpening When sharpening a knife against a three-sided whetstone, go from the coarsest to the finest surface.
I can identify the parts of a knife.
Meaty Burger with Caribbean Salsa. Make the salsa first: ½ red onion, finely diced, 1 tomato, finely chopped, 1/2 red pepper,1 chilli,1/2 mango, juice.
KNIFE TECHNIQUES - VEGETABLES There are many different types of cuts that can be performed with a knife. These slides contain images and descriptions of.
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.
Veg curries. Ingredients: Potatoes- ½ kg Coconut- 1 big Green chilli- 6-8 slit Ginger- 2 cm (sliced) Onions- 2 chopped Coconut oil- 1 tsp (optional) Salt-
Knife Cuts.
Knife Skills CULINARY 1 & 2.
Serious Caribbean Salsa. Make the salsa first: ½ red onion, finely diced, 1 tomato, finely chopped, 1/2 red pepper,1 chilli,1/2 mango, juice of 1 lime,
+ Knife Skills Ms. Perez. + Bell ringer Why would the knife that you use matter?
Luscious Lentil & Tomato Soup. Ingredients: 100g red or brown lentils, 1 can tomatoes or carton passata (sieved tomatoes), 500 ml water, 1 x vegetable.
Basic Kitchen Devices and Functions
Year 7 Food Technology Recipe Booklet Food & cooking module Name: Tutor: Teacher:Group:
Barbeque Chicken. Types of Chicken ( Poultry) Selecting Chicken Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates.
You should try this recipes because it is healthy and it is good for you. And if you are over weight you should come to this recipe website.
Hot Harira. Ingredients:2 x 15ml spoons olive oil, (500g lamb cubes – optional), 1 x 5ml spoon ground turmeric, 1 x 5ml spoon ground cinnamon, 1/2 x 5ml.
Knife Skills Culinary Arts II.
Barbeque Chicken. Types of Chicken ( Poultry) Selecting Chicken Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates.
Very Veggie Kebabs. Make the yogurt dressing first: 75ml fresh coriander, parsley and basil (or other fresh herbs) 200ml crème fraiche or natural yogurt,
Barbeque Chicken. Types of Chicken ( Poultry) Selecting Chicken Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates.
Crown copyright 2008 Fajitas Session: 15.
Part Six: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings Chapter Twenty-four: Mise en Place for Vegetables and Fresh Herbs.
Knife Cuts.
Knife Skills.
Knives Foods II.
TFJ3C Ms. Mulligan Smith.
FOODS II Knife Skills. Blade Composition Carbon Steel Stainless Steel High-Carbon Stainless Steel.
Uses of Different Knives
Knives and Knife Skills
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.
Basic Knife Skills Family Consumer Science Annual Meeting.
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?
Knife Skills Foods II.
Day 15: Foods  Objectives:  Demonstrate knifes skills/safety and proper sanitation methods in the kitchen.  Question of the day:  Name 2 types of knifes.
Daily Focus day 13 Agenda: Objectives: Review knife information
KNIFE SKILLS January 15, 2016 Warm-up: Explain the difference between a glaze and a reduction.
Knife Skills.
FOODS II Knives. Types of Knives and Their Uses Chef’s knives: A chef’s knife has a strong rigid blade which makes it suitable for a wide range of jobs.
Knives HFN20 & HFA4M. Chef’s Knife Sometimes called a French knife large, wedge shaped blade chop, dice, mince.
Knife Cuts Foods 2 Obj Bellringer: quiz
Knife Cuts Foods 2 Obj Bellringer: quiz
Take notes around the all about knives picture
Toasted Eggplant and Chickpea Stew
Day 12 - Knives TArget: Question of the day: Agenda Entrance slip:
How to use a knife Presented by Myfilletknife.com myfilletknife.com.
Knife Skills Foods II.
Cookery Skills, Techniques and Processes (National 5) Unit
Types of Cuts.
Knife Skills AKA – how not to chop off your finger in the kitchen
PROPERTY OF PIMA COUNTY JTED, 2010
Knives.
Getting to Grips.
September 26, 2016 Entry task: Draw a picture of how to cut a potato.
Knives and Knife Skills
Knives and Knife Skills
All about KNIVES…..
Tomato, bean and pasta soup
February 22, 2016 Entry task: Draw a picture of how to cut a potato.
Cookery Skills, Techniques and Processes (National 5) Unit
February 22, 2016 Entry task: Draw a picture of how to cut a potato.
Types of Cuts.
Preparation Tasks Chapter 8 Unit 2.
Fajitas Ingredients 1/2 lime 1 clove garlic 1/2 green chilli
“It is indeed a poor workman who blames his tools”.
Ratatouille Ingredients 1 onion 1 clove garlic 1 small aubergine
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 cuts 1.
Spinach, potato and chickpea curry
Presentation transcript:

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 Review the different knife cuts, watch videos, read abou them etc. We will be practicing these on potatoes tomorrow. Complete Mise en Place Worksheet for Salsa Lab.

Day 6

Today you need: Agenda: Nothing for now… be ready to cook You will need a writing utensil later Agenda: Knife Skills Lab Which Cutting Technique Worksheet

Day 7 Prepare Fresh Salsa Individually When finished answer evaluation questions using notes, book, worksheets, etc. DO NOT USE ANOTHER PERSON

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 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?

Which Cutting Technique Page 92