1. September 28, 2015
Entry task: Draw a picture of how to hold a knife to cut food.
Target: Identify how to properly hold a knife when making cuts.

2. Take Notes!
You will have a quiz on knife safety tomorrow….

3. Knife Parts Point Tip Blade Back Cutting edge Bolster Heel Rivets
Handle
Tang

4. Knife safety tips • Don’t leave knives near the edges of tables.
•  Put a damp cloth under cutting boards to keep them from sliding.
When carrying a knife, keep it to your side with the point down and cutting edge back and away from you.

5. 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

6. Watch carefully. Go slow. Don't rush the cutting process.

7. Types of knives Chef Knife
This is the cooks most important and versatile cutting tool. This all purpose knife is used for a variety of cutting and chopping work, as well as slicing and mincing. The blade is normally 8 to 12 inches long and a few inches wide.

8. Types of knives Bread knife
For slicing breads, cakes and pastries, a bread knife is used most often in the bakeshop and to cut loaves of crusty bread.
Has a serrated blade for cutting bread
The blade is usually 8 to 10 inches long.

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

10. Carving knife
Used for carving large roasts, turkey and also filleting very large fish. It has a long slightly flexible blade.
The blade is usually 10 to 14 inches long

11. Types of knives Paring knife
Used for peeling, slicing, trimming and dicing small fruits, vegetables and cheese.
The blade is usually 3 to 4 inches long.

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

13. Types of knives Steak knife
Used for cutting steak, chicken and other main courses.
The blade is 4 to 5 inches long and can be wide or thin, serrated or smooth.

14. Types of Knife Cuts
1. Brunoise - This Cut is 1/8 by 1/8 by 1/8 inch square. 2. Small Dice - This cut is 1/4 by 1/4 by 1/4 inch square. 3. Medium Dice - This cut is 1/2 by 1/2 by 1/2 inch square. 4. Large Dice - This cut is 3/4 by 3/4 by 3/4 inch square. 5. Julienne - This cut is 1/8 by 1/8 inches by 3 inches long. 6. Battonet - This cut is 1/4 by 1/4 by 2 1/2 inches long.

15. Types of Cuts
7. Mince- To cut into very small pieces. This term means the smallest possible pieces; smaller than dice or chop, but not pureed.
What is most commonly minced?

16. Knife Cuts: Mincing
Garlic and onions
Why?

17. 8. Cube- A cube-shaped cut ½ to 1 inch. To cube is to cut into cubes.
9. Chop- To divide into small pieces with a knife or other sharp tool.

19. 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

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

21. Knife Storage
Do not store in utensil drawer