1. Knife Skills
Foods II

2. Bell ringer: 4.05 Quiz code: XU8FA5MA2
5.01 Apply knife skills commonly used in food preparation Types and uses of knives
Bell ringer: Quiz code: XU8FA5MA2
Read Chapter 10 p check knowledge 1-3/Culinary Essentials (turn in) p.239 write the questions
Teacher Input: Parts of a Knife ppt
Student Input: notes
Lab Demonstration: knife construction
Teacher Input: Types of Knives ppt.
Lab: Knife Scavenger Hunt

3. High-Carbon Stainless Steel
Blade Composition
Carbon Steel
Stainless Steel
High-Carbon Stainless Steel
Stainless Steel-is a hard durable metal made of chromium
High carbon stainless steel.
Is a mix of iron, carbon, chromium.
Advantages: Doesn’t rust or discolor
Can be sharpened easily

4. Carbon Steel Alloy of iron and carbon
Can hold its edge very well and stay sharp
Blade can rust and stain
Requires maintenance

5. Knife Construction Stainless Steel
Made of iron, chromium, and other metals
Won’t color or rust
Won’t transfer a metallic taste to foods
Difficult to sharpen and keep an edge

6. High-Carbon Stainless Steel (the best knife material available)
Mix of iron, carbon, chromium, and other metals that combines the best features of stainless steel and carbon steel
$$$$
Doesn’t rust or discolor
Can be sharpened easily and holds an edge.

7. Knife construction
In order to know which knife to use for a specific task, you must have a working knowledge of the different parts of a knife.

8. Knives
They are the most commonly used kitchen tools which is why they are such an important part of any chef’s tool kit.
Which knives are found in your kitchen?

9. Knife Parts
Point Tip Blade Back Cutting edge Bolster Heel Rivets Handle Tang-on handle below rivets

10. Rivet The Tang is attached to the knife handle with Rivets.
Metal pieces that fasten the handle to the tang.
For Comfort and sanitation the rivet should be smooth and lie flush with the handle surface.
Stop here 4th

11. Knife Tang Full tang-Most powerful Partial tang
Chef knives, Cleavers have full Tang’s.
Utility knives-partial tangs.

12. Parts of the Knife
Tang
Part of the blade that continues into the knife’s handle
Gives the knife stability and extra weight
Full Tang—long as the whole knife handle
Gives knife extra power and strength
Ex: Breaking down bones
Partial Tang—does not run the entire length of the knife
Used for knives that do light work
Ex: Paring veggies

13. Bolster
Some knifes have a shank or bolster in the spot where the blade and handle come together.
Knives with Bolsters are very strong and durable.
Advantages: helps prevent food particles from entering the space between the tang and the handle. (adds weight and balance and keeps the cook’s hand from slipping forward onto the blade.

14. Knife skills Video
Parts of the knife and matching the right knife for the skill/food:

15. Individual/Group Lab Activity 15 minutes
Go into your kitchen find several chef knives place them on the counter
Draw a picture of a Chef’s Knife
Label all the parts
Use Construction Paper
Stay within your kitchen
Each person will construct a knife
DO NOT PLAY WITH THE KNIVES!!!

16. 5.01 Apply knife skills commonly used in food preparation Types and uses of knives 5-18-2017
Bell ringer: none Teacher Input: Types & Uses of Knives ppt Student Input: graphic organizer Teacher Input: Knife cuts videos

17. Types and Uses of Knives
Chefs
Slicer
Boning
Paring
Tournée
Fillet
Butcher Utility
3rd block

18. In the kitchen you are not a Boy Scout or in the Swiss Army
Kitchen knives are designed to do specific jobs and to do those jobs very well.
Chefs and line cooks who are serious about cooking have their own knife kit. Your knife is your friend. Get to know it well.

19. Types of Knives Chef’s Knife A must have knife for any serious cook
Also known as the cook’s knife or a French knife.
All purpose knife used for slicing, chopping, dicing and mincing.
Curved to allow the cook to rock the knife on the cutting board
Blade is generally 6 or 8 inches. Some are 10 and 12 inches. Average is 8 inches
Most important for chopping vegetables

20. Slicer
Long thin blade
Used for cutting large food such as meat and poultry
Most appropriate for carving a roast at a buffet

21. Serrated Slicer Toothed like
Used for slicing soft foods such as cake, bread and tomatoes

22. Types of Knives Slicing (nonserrated)
Long stiff blade for slicing meat and carving.
Good for carving whole chickens and roasts.

23. Types of Knives Boning Knife Thin angled 5-7” blade
Used to remove bones from cuts of meat
Used to trim fat
Stiff boning knife
Good for beef and pork
Flexible boning knife
Preferred for poultry and fish
Stop here
1 min

24. 5.01 Apply knife skills commonly used in food preparation Types and uses of knives 5-18-2017
Bell ringer: none Teacher Input: Types & Uses of Knives ppt Student Input: graphic organizer Teacher Input: Knife cuts videos Individual: Surprise!

25. Types of Knives Paring Knife A must have knife for any serious cook
Only other knife a cook MUST have
Small, rigid, plain knife that is 2 to 4 inches long
Ideal for peeling and other small intricate work (deveining shrimp, cutting small garnishes, carving melons)
Used to pare
Trim off a thin outer layer or PEEL

26. Tournée Knife
Curved bladed knife used to trim potatoes and other vegetables into football shapes
Similar in size to a paring knife has a curved blade that looks like a bird’s beak.
Uses: Trim Potatoes, vegetables into shapes that resemble footballs
3.0 mins

27. Tournée Cuts

28. Utility Knife Smaller but similar in shape to a chef’s knife
All purpose knife with a 5-7 in blade.
Uses: Peeling and slicing fruits and vegetables. Medium-length blade will do light work of a chef’s knife and heavier work of a paring knife. Since it is in between the two most used knives, it has declined in popularity

29. Types of Knives Utility knife
Medium-length blade will do light work of a chef’s knife and heavier work of a paring knife. Since it is in between the two most used knives, it has declined in popularity

30. Types of Knives Utility knife
Medium-length blade will do light work of a chef’s knife and heavier work of a paring knife. Since it is in between the two most used knives, it has declined in popularity

31. Fillet Knife
Fillet fish

32. Types of Knives Fillet Knife
8-9” very thin and flexible blade with pointed tip
Allows blade to easily move along the backbone and under the skin of fish
Used mainly to fillet fish

33. Types of Knives Butcher Knife ( aka Scimitar)
6-14” rigid blade whose tip curves up at a 25° angle
Called a scimitar because it resembles a sword of that name
Used for heavy work and to cut meat, poultry, and fish

34. Extra Knives Cleaver Soft Cheese Knife Hard Cheese Knife Ceramic Knife
Cut through bone with shear force
Soft Cheese Knife
Holes in the blade to prevent the cheese from sticking
Hard Cheese Knife
Sharp blades to cut exact slices and forked tip to allow to be used as serving utensil
Ceramic Knife
These knives stay sharp longer than steel knives. They are also extremely brittle and will shatter or crack when used to pry. They chip on the edge if used roughly.

35. Extra Knives Usuba Bocho Tomato knife Oyster knife Grapefruit knife
Japanese knife used for chopping veggies
Tomato knife
Small knife with serrated blade
Oyster knife
Short thick blade used to pry open oysters
Grapefruit knife
Small, slender blade ideal for separating the grapefruit from the rind
Santuko
current fad in trendy cooking circles – Asian knife with no bolster and large squarish blade.

36. Quiz 1.What are the parts of a knife? Name all 10
2.Where is the Tang located? It can be either _________ or _______.
3.I am a smaller and lighter version of a chef’s knife (used for cutting, slicing and peeling). Which knife am I?
4.Which knife is MOST appropriate for chopping vegetables?
5.Which knife is used to pare or trim of the peel of fruits/vegetables?
6.What does ‘Serrated” mean? Which type of knife is used?
7.Which knife is specially designed for filleting fish. It has a very flexible blade?
8.I am a type of paring knife, with a curved blade, making cutting rounded surfaces easier. Hint: I am known as a bird’s beak knife. Which knife am I?

37. 5.01 Apply knife skills commonly used in food preparation-
Bell ringer: Knife Care ppt
Individual: Knife Safety Care & Storage (booklet)
Video- sharpening steel
Lab Activity-Honing Knives
sharpening steel
sharpening stone

38. Knife Care
Sharpening
Truing
Sanitizing
Storing

39. Using a whetstone Hold knife at 20° angle
Knife Sharpening
Using a whetstone
Hold knife at 20° angle
Draw knife across stonehttps:// sharpening steel
sharpening stone

40. Knife Trueing
Draw the knife blade slowly along the entire length of a steel at a 20° angle

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

42. Knife Storage
Do not store in utensil drawer

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

44. Knife 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

45. 5.01 Apply knife skills commonly used in food preparation-5-19-2017
Bell ringer: Return quizzes
Individual: Knife Safety Care & Storage (booklet)
Lab Activity-Honing Knives/Group

46. Create a Safety and Sanitation Book
Include all Guidelines which are outlined on page 238.(Culinary Essentials Book)
Include two ways to store knives properly p.239
Include how to sanitize knives
Use illustrations, magazines, etc.
Construction paper
Hole puncher/stapler etc
Yarn etc/pipe cleaners
Sanitizing and cleaning knives

47. Kitchen Group Activity/I only need 1 poster
P. 118 in the Culinary Arts Book
Construct 1 poster per kitchen group of sharpening with a stone and honing with a straightening steel .
Each time we perform a task with a knife it will be honed first.
Use Construction Paper/Poster Board
Designate 1 group member to place your poster in the appropriate kitchen
The group with the best drawing will receive 5 extra points on the next test (per person)

48. The Guiding Hand p.107

49. 5.01 Apply knife skills commonly used in food preparation-5-22-17
Bell ringer: Sample Cuts
Individual: Knife Safety Care & Storage (booklet) (Turn in)
Teacher Input: Knife cuts ppt
Student Input: notes
Group: Practice Knife/videos
Group: Workplan for tomorrow’s Lab
“Homemade Salsa & Chips”

50. Bellringer 5-22-2017 Sample Cuts p.114 Place in your notebooks
Culinary Arts Book
Rondelles
Diagonal Cuts
Brunoise
Small, medium & Large dice(Cube)
Julienne
Batonnet

51. Knife Cuts
Slicing
Mincing
Stick/Julienee
Dicing

52. Types of Cuts
Slicing-slicing cleanly through food should be no problem if a knife is sharpened properly. Simply guide the knife through the food.
Mincing-generally small than chopped food.
What food comes to mind when we think of “Mincing?”
Dicing-use your chef’s knife. To cut it into 1/8 to 5/8 in cubes you will need to cut the food into sticks.
Julienne-Cuts are 1/8 in thick matchstick shaped cuts. Carrots are often cut Julienne.

53. How to hold a knife safely and make basic cuts:
Part 1: (home cook style) knife skills
Chef Tomm
Part 2: Chef Tomm (practice batonnet (with potatoes)

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

55. Knife Cuts: Specialty Slicing
Chiffonade

56. Knife Cuts: Specialty Slicing
Rondelle – Disc shaped slice from cylindrical fruits and vegetables such as cukes and carrots
Diagonal rondelle-Hold the knife at 60°

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

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

59. Knife Skills: Dicing
1/8” to 5/8” cubes * Carrots are normally diced into ¼ inch cubes
Large Dice: 5/8” cubes
Medium Dice: 3/8” cubes
Small Dice: 1/8” cubes
Demonstration of Chopping and Dice

60. Kitchen Group Activity Read pages 109-112/continued
Let’s Practice…Julienne Cuts,) Batonnet (use potatoes) & Mincing (julienne cuts use carrots) (diagonal cut)
Peppers (use one of the above cuts) Chopping/Julienne
Work with your kitchen Groups
Individual Activity Complete. A one paragraph explanation of the use of knives and versatility of cuts demonstrated such as: Batonnet, Julienne, and mincing. How easy or difficult was the task that was given based on today’s activity? What challenges did you face or successes?
Complete work plans for Homemade salsa and chips for tomorrow

61. Kitchen Labs/Homemade Salsa & Chips 5-23-2017
Appearance (Proper Attire) Hairnets (hats) aprons
Remember Safety and Sanitation
Proper Knife holds and positions
Teamwork
Professionalism while in the kitchen, use of appropriate language (focus)