1. Culinary Arts: Strand 1
Students will identify knives and food service equipment function, proper use, and care.

2. Standard 1: Knives

3. 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. Uses include: dicing, chopping and trimming vegetables, meat and poultry, and chopping fresh herbs

4. Types of Knives and Their Uses
Paring knife: A paring knife is a small short-bladed knife. Uses include: cutting small items and/or softer items

5. Types of Knives and Their Uses
Bread/serrated knife: Serrated blades have a row of sharp teeth, like the edge of a saw. Uses include: slicing loaves of bread and tomatoes

6. Types of Knives and Their Uses
Boning knife: thin, pointed blade designed to work around bones and in between muscles. Use to remove bones. Guiding hand manipulates the meat during the cutting process.

7. Knife Safety

8. Knife Safety Keep knives sharp! Never use a knife to open anything!
Never use a dull knife—they slip easily and are more likely to cause injury.
Never use a knife to open anything!
Never try to catch a falling knife
Jump back
Get out of the way
Watch your feet
Never hold food in your hand while cutting
Use a stabilized cutting board

9. Knife Safety Follow proper procedures for washing knives.
Never put a knife through the dishwasher
Never put a knife in a sink unattended, regardless of whether its filled with water or not
Never put a knife in a pile of dishes
Dirty knives can spread harmful bacteria
Always sanitize your knife and cutting board when changing tasks.
Keep your knife and area clean from debris (trash).
Debris can get caught under your knife and cause your knife to slip.

10. Knife Safety If you carry a knife…
Carry it close to but not against your body.
The tip should always be facing down.
The blade should always be facing backwards.

11. Standard 2: Small appliances

12. *Mandoline
A device used to slice food by pushing the food onto and across a sharp metal blade. Change thickness of the slice, teeth can be added for julienne cuts. Use hand shield. To clean, wipe off carefully.

13. Piping tools
Used to decorate baked goods with icing/frosting in a precise way. Clean bag and tips carefully. Don’t let them go down the drain!

14. *Parisian scoop
Utensil in a variety of sizes that is used to form foods into appealing ball-shaped garnishes. Also known as a melon baller. Wash carefully.

15. Scales
Used to weigh ingredients—more accurate than volume (cup) measurements. Always tare the scale, and wipe off when done.

16. What are some small appliances you’ve used?

17. Standard 3: Large Appliances

18. *Convection oven
An oven that uses a fan to circulate the air inside the oven, allowing for faster cooking at lower temperatures. Clean using the “Clean” setting, or with a wet rag, or paste of baking soda/water.

19. *Conventional Oven
Heat comes from the heating elements at the top and bottom of the oven itself. Clean using the “Clean” setting, or with a wet rag, or paste of baking soda/water.

20. Commercial dishwasher/sanitizer
Varying sizes, cleans and sanitizes dishes. First removes physical objects and grease, second removes detergent, third cycle sanitizes. Water over 180 degrees or a chemical sanitizer allows it to sanitize the dishes. Training is necessary before using it! Put dishes in appropriate dish racks and load in dish machine.

21. Ice machine
A machine that makes ice. Do not use your hands or the cup to scoop ice—use a separate scooper. Clean/sanitize every 6 months according to manufacturer instructions. Remove all ice before cleaning, and discard all ice made during the cleaning process.

22. Stand mixer
Kitchen aid mixer. Safely attach attachments (whisk, dough hook, mixer), then raise bowl. Unplug before cleaning. Hand wash attachments, wash bowl. Don’t forget to clean the motor head!

23. Deep fat fryer
Cook foods by submerging them in hot fat. Thermostat maintains the fat at a constant temperature. Classified by how much fat they hold—35-50 lbs is most common. Can reuse fat, keep clean by wiping it down. No water in case of a grease fire!

24. Proofer
Box kept at 100 degrees with steam/humidity to speed up proofing and prevent dry crust from forming on the dough. Don’t touch racks or sides—they will be hot! To clean, let it cool, wipe out.

25. *Steam table
Large water bath designed to keep food in hotel pans and metal inserts hot by surrounding them with hot water and steam. Also called “bain marie.” Keep it clean by wiping with a damp rag (be careful). Remove hotel pans when necessary for cleaning.

26. *Hotel pans
steam table pans, rectangular stainless steel pans used to hold food in steam tables, warmers, and refrigerators. Varying depths, fractional sizes.

27. Sheet pans
Large, shallow pans used for baking and food storage. Also called “cookie sheet,” or “jelly roll pan.” Wash normally. Can store stacked.

28. *Chafing dishes
Decorative, covered stand that keeps foods hot. Often used at buffets. Come in a variety of sizes. Let it cool before you clean!

29. What are some large appliances you’ve used?

30. Standard 4: Knife Cuts Batonnet: ¼ x ¼ x 2-3 inches
Julienne: 1/8 x 1/8 x 1-2 inches.
Fine julienne: 1/16 x 1/16 x 1-2 inches
Brunoise: 1/8 x 1/8 x 1/8 inch
Dice:
Small: ¼ x ¼ x ¼ inch
Medium: ½ x ½ x ½ inch
Large: ¾ x ¾ x ¾ inch

31. Knife Cuts Chiffonade: stack leaves, roll and slice into thin shreds
Diagonal: cut on a 45 degree angle
*Rondelle: round slice from a round food, also called coin cut
Mince: to cut or chop into very small pieces
Chop: to cut into uniform size when shape is not important

32. Knife Cut Videos
Foods 2 review. We will execute these next time for credit.

33. Standard 5: Mise en Place
Mise en place: to put in place
Organizing equipment and preparing ingredients (measuring, doing knife cuts, etc) before you begin cooking.
Why is this important?

34. Assignment for the rest of class:
On your own, write FOUR multiple choice/matching/true-false “test” questions about what we learned today.
Turn in on a half sheet of paper with your name on it.