1. Knife Skills
Foods II

2. Essential Questions What are the different parts of a knife?
How do the metals used to make the blade compare?
What are the different types of knives?
How to determine the knife most suitable for the job to be performed
What are the different knife cuts?
How is honing/truing different from sharpening?
What are the acceptable way to store knives?
Why each safety tip is important when working with knives?
At the end of the slides you should know the answer to each question.

3. High-Carbon Stainless Steel
Blade Composition
Carbon Steel
Stainless Steel
High-Carbon Stainless Steel
The two most commonly used metals are stainless steel and high carbon stainless steel.

4. Knife Parts 1 Point 2. Tip 3. Blade 4. Back 5. Cutting edge
6. Bolster/Shank
7. Heel
8. Rivets
9. Handle
10. Tang

5. Knife Tang
Full tang-Most powerful –gives more strength and is used fro heavier tasks.
Partial tang

6. Types and Uses of Knives
Chefs
Slicer
Serrated Slicer
Boning
Paring
Tournée
Fillet
Butcher

7. Chef’s Knife/ French Knife
Most versatile knife
Peeling, trimming, chopping, slicing, dicing

8. Slicer
Long thin blade
Used for cutting large food such as meat and poultry.
Used for carving

9. Serrated Slicer Toothed like. Uses a sawing motion to cut food
Used for slicing soft foods such as cake, bread and tomatoes

10. Boning Knife
Used to remove bones from meat, fish and poultry

11. Paring Knife
Pares or trims off the peel from fruits and vegetables

12. Tournée Knife
Curved bladed knife used to trim potatoes and other vegetables into football shapes

13. Tournée Cuts

14. Fillet Knife
Fillet fish

15. Butcher Knife
Cut meat, fish or poultry

16. Knife Cuts
Slicing
Mincing
Stick
Dicing

17. Knife Cuts: Slicing
Cut food into large thin pieces

18. Knife Cuts: Specialty Slicing
Chiffonade
Leafy vegetables are ideal for this cut

19. Knife Cuts: Specialty Slicing
Rondelle – Disc shaped slice (1/8 -1/2 inch thick) from cylindrical fruits and vegetables such as cuts and carrots
Diagonal rondelle-Hold the knife at 60°

20. Knife Cuts: Mincing Food cut into smallest irregular pieces possible
Garlic and onions

21. Knife Cuts: Stick Cuts Fine matchstick: smaller than 1/8”
Julienne: 1/8”
Batonnet: ¼”
Stick: 3/8”
French Fry: 5/8”

22. Knife Skills: Dicing 1/8” to 5/8” cubes Large Dice: 5/8” cubes
Medium Dice: 3/8” cubes
Brunoise/Small Dice: 1/8” cubes

23. Knife Care
Sharpening
Truing
Sanitizing
Storing

24. Draw knife across stone
Knife Sharpening
Using a whetstone
Hold knife at 20° angle
Draw knife across stone

25. Knife Trueing/honing
Draw the knife blade slowly along the entire length of a steel at a 20° angle
Straightens the blade

26. Knife Sanitizing Wash in hot soapy water after each task Rinse
Sanitize after each use to prevent cross contamination and the spread of microorganism
Air dry

27. Storing Knives Slotted knife holder Knife Kit Custom built drawer
Magnetized bar

28. Knife Storage
Do not store in utensil drawer

29. Safety Correct Knife for task Keep knives sharp Blade away from body
Make a claw out of holding hand
Use cutting board
Carry a knife with blade pointed down
Don’t catch a falling knife
Pass carefully
Never leave in sink filled with water
Wash and sanitize before you put away
Store properly

30. Activities Watch PP and complete w/s…….types of knives
Draw pictures to show correct storage for knives.
Why do you think knives should not be stored in drawers with other utensils?
Rewrite knife safety tips and rank them most to least important. (Reason for ranking)
Create a menu then: List FIVE knives and FIVE cutting techniques that you will need to help you prepare each recipe and explain the purpose of each knife.
Menu:
SOUP
ENTRÉE
CARBOHYDRATE DISH
VEGETABLE DISH
DESSERT
DRINK