1. Knife Cuts, Storage and Sharpening
Foods 2
Obj. 5.01
Apply knife skills commonly used in food preparation

2. Types of Cuts
Mincing
Food that is minced is cut intoVERY SMALL PIECES.
Minced food has a soft texture and spreads well throughout a mixture.
Ingredients generally MINCED are GARLIC, ginger, and fresh herbs.

3. Mincing Links ://www.youtube.com/watch?v=h2x6YTttaL4

4. Types of Cuts Dicing Diced food is cut into small blocks or squares.
This may be done for artistic reasons or to create uniformly sized pieces to ensure even cooking.
The most commonly diced foods are VEGETABLES. But firm meat or fish.

5. Types of Cuts Dicing Different sizes exist Brunoise (1/8-inch)
Small dice (1/4-inch)
Medium dice (3/8-inch)
Large dice (5/8-inch cube)

6. Dicing Links http://www.youtube.com/watch?v=dJmUIre63_w

7. Types of Cuts
Slicing
A slice is a plank cut out of an ingredient. Potatoes are often sliced.
Guide the knife through the food. Keep the blade straight and let the knife do the work.
Used on veggies, fruits, meats and fish.

8. Slicing Links http://www.youtube.com/watch?v=YS1mzzhmWWA

9. Types of Cuts
Julienne
A method of food preparation in which the food item is cut into long thin (matchstick-sized) strips.
The food most commonly cut this way is carrots. Sometimes potatoes or celery are done in a julienne.
Food cut this way must be very firm to hold its shape.

10. Julienne Link http://www.youtube.com/watch?v=O4G-ueNDEI8

11. Knives Sanitizing Knives
Clean knives in hot soapy water and dry them thoroughly between cutting tasks.
Sanitize the knives by wiping down the handle and blade with sanitizing solution.
Don’t put knives in the dishwasher.
Hot water can warp wooden handles.
Edge of knife can be affected also. Heat can dull it.

12. Knives Storage of Knives
Proper storage makes knives and people safer. Properly stored knives are not placed so that a person unfamiliar with the kitchen could cut themselves. Knives also are not properly stored if the blades can bang against each other.
If knife blades bang against each other, they can be knicked or damaged.

13. Knives Sharpening The process of giving a knife a new edge
Use of a whetstone
Also called a Sharpening Stone
Run the length of the blade at a angle (22) up and down the stone from blade to tip.

14. Knives How to… sharpen a knife
How to… sharpen a knife
Position the stone to keep it from slipping.
Lubricate the stone with water or oil.
Make an equal number of strokes on both sides of the blade on the roughest stone (approximately 10 strokes).
Finish sharpening by running the blade over progressively smoother stones.
Hone knife to remove any burrs.
Clean and sanitize the knife before use to remove any metal shavings.

15. Knives Honing Maintains a knife’s edge Done with a steel
Textured steel or ceramic rod used to keep the blade straight and to smooth out irregularities

16. What kind of knife is this?
The End
What kind of knife is this?