1. PROPERTY OF PIMA COUNTY JTED, 2010
Culinary
Knife Safety 1
PROPERTY OF PIMA COUNTY JTED, 2010

2. Bellwork
What are three common ways people cut themselves with a knife in a kitchen.
Take out a piece of paper and write your answer.
Be prepared to share your ideas.

3. Objectives Define terminology Demonstrate proper knife safety
Demonstrate proper knife sanitation/cleaning methods
Practice proper knife storage

4. Terminology
claw grip – method of holding food during cutting, characterized by curling the fingers inward and gripping the food with the fingernails; the side of the knife blade rests against the first knuckle of the guiding hand, keeping the blade perpendicular to the cutting board and fingers out of harm's way
guiding hand – the hand that controls the ingredient being cut
anchor – a no-slip mat or damp towel used to prevent the cutting board from slipping

5. Knife Safety Key Points
1. Stop - make sure no one else is within arm's reach 2. Away - always cut away from your finger or other body parts 3. Sharp - a sharp, clean knife is a safe knife 4. Store - knives closed, in a sheath or knife block 5
PROPERTY OF PIMA COUNTY JTED, 2010

6. How to Hold a Chef’s Knife
Click on link for video

7. Knife Safety Handling a knife Importance of the grip
Provides maximum control over the knife.
Increases speed and accuracy.
Prevents slipping.

8. Knife Safety Guiding Hand
The hand that controls the ingredient being cut.
Claw Grip
Method of holding food during cutting
Key Attributes
Fingers curl inward and grip food with fingernails
Knife blade rests against first knuckle of guiding hand
Blade remains perpendicular to cutting board

9. Knife Safety Anchoring
Anchor with a non-slip mat or damp towel underneath the board so it does not slip and cause injury.

10. Rock Cut or Rolling Technique

11. Up and down - Tap Chop

12. Cross Chop

13. Proper Care of Knives Wash Always hand wash knives
Never leave your knives in the sink
Unseen knives can cause injury
Never wash knives in the dishwasher
hot water dulls the blade
handles can rot
rivets can become loose

14. Proper Care of Knives
Sanitize- Wipe down knives during use. Use your sanitation rag/cloth.

15. Proper Care of Knives Storage
Always use a sheath if storing in a drawer; A sheath protects the blade from damage.
Knives can also be stored in a knife roll, block, or magnet.

16. Proper Care of knives Types of cutting boards Wooden
Resilient (they give a bit as the knife hits)
Must be hand washed and sanitized
Not allowed in most restaurant kitchens
Hard rubber and/or plastic
Can be sanitized in the dishwasher
Plastic isn’t very resilient and can develop grooves
traps bacteria
slows your knife down
Can dull knife blade over time

17. Cutting Board Sanitation
Always keep your board clean and sanitary.
Always wash your board in a three compartment sink to ensure cleanliness.
Thoroughly clean and sanitize your area after cutting chicken or other raw products on your board

18. Cutting Board Storage
Always store boards upright with space in between each board
Never stack boards

19. Closure Ticket Out Get out a half sheet of paper.
List 4 precautions you should take while handling a knife.
Turn in your Ticket Out when you finish.

20. Quantity Time Uniformity of Product Mise en Place
Quantity
Time
Uniformity of Product
Mise en Place
Safety and Sanitation
Professional
20 points
2 oz. of each of the seven cuts.
Achieved cuts in 15 minutes or less.
Standard for cuts, measured to ruler specification.
All necessary equipment present and useable.
Clean area and equipment. Clean up and sanitized.
Adequate
15 points
2 oz. of five of the seven cuts.
Achieved cuts in less than 20 minutes.
Product uniform in size to the eye.
All equipment present, but not useable.
Cleaned all equipment but didn’t sanitize.
Evolving
10 points
2 oz. of four of the seven cuts.
Achieved cuts in less than 30 minutes.
Product uniform wit in group.
Most equipment present.
Cleaned equipment but not put away or sanitized.
Inadequate
5 points
Less than 2 oz. of a variety of cuts.
Cuts took longer than 30 minutes.
Product not uniform within group.
Missing equipment.
Equipment not cleaned or sanitized.
Training
0 points
Attempted cutting exercise.
Practiced cuts not timed.
Produced cut but not uniform.
Instructor gathered equipment.
Instructor cleaned and sanitized area.