1. Knives

2. Knives French/Chef knives Seriated knives Utility knives Paring knives
chop and dice fruits and vegetables.
Seriated knives
cut bread, and soft foods.
Utility knives
trim fat from meat and cut tender vegetables and cheese.
Paring knives
peel fruits and vegetables.
Discuss: What types of knives are shown here? What is the most versatile of all kitchen knives? What is the smallest knife used in the kitchen?
Chicago Cutlery

3. Knife – Do’s & Don’ts Use knives for their correct purposes!
Store knives separately. Safety & longevity.
ALWAYS use a cutting board.
Wash, rinse, & dry knives immediately. DO NOT SOAK.
Do not put in the dishwasher.
Do not heat in a flame. This will destroy the temper of the steel.
Professionally sharpen or use electric sharpener.

4. Cutting Terms Demo Quarter – To cut into four equal pieces.
Slice – To cut into thin, flat pieces.
Sliver – To cut into long, slender pieces.
Julienne – To cut food into thin, stick-sized strips.
Cube – To cut into small squares of equal size.
Dice – To cut into very small cubes of even size.
Mince – To cut or chop into very fine pieces.