1. Knife Cuts

2. 3 Basic Cuts
Draw – Use tip of blade and draw tip of knife through food. (onions, peppers, apples)
Slice – Use middle of blade, keeping tip on board and push down and away (carrots, celery, zuchinni)
Chop – use entire blade, keeping tip on board and pushing down and away in semi-circular motion

3. Key Terms Chop – cut into irregular pieces
Concasser – chop coarsely, to crush
Mince – to chop into very fine pieces (minced garlic)
Shred – cut into thin strips either with coarse blade of a grater or with chef knife (shredded cabbage for coleslaw)
Chiffonade 0 cut into fine strips or thin ribbons (basil)
Dice – Bruniose (1/8), Small (1/4), Medium (1/2), Large (3/4)
Julienne – 1/8 x 1/8 x 2 ½ strips
Batonnet – ¼ x ¼ x 2 ½ strips
French Fry – ½ x ½ x 3”

4. Parts of a Knife
Look at page 54 in the culinary essentials lab manual.
Draw and Label the parts of the knife on your own paper. (A-J)

5. Types of Knives – Page 277 red book
Chefs – used for 99 % of all your work in a kitchen. All purpose knife for chopping, slicing mincing inches long and tapers to a point at the tip.
Paring – Peeling and trimming veggies and fruits
Slicer – used for slicing cooked meats. Can be up to 14 inch long
Boning – Cooks & butchers use to fabricate (discect) raw meat inch blades
Tournee – Similar in size to paring knife. It has a curved blade for cutting the curved surfaces of veggies.

6. Cheese – cuts through hard or soft-textured cheese.
Serrated – Has serrated or saw-like teeth. Used to slice breads and cakes.
Fillet – Thin, flexible blade used for cutting fish fillets. Short. About 6 inches long
Butter knife – Small knife with blunt edge used to spread butter, peanut butter, and cream cheese
Cheese – cuts through hard or soft-textured cheese.
Cleaver – Heavy, rectangular knife can cut through bones
Oyster knife – short and stubby with pointed tip for shucking oysters
Butcher knife – looks like a saber. Curves up to 25 degrees for cutting meat, fish, poultry

7. Label knives on page 55 in culinary essential lab manual
Label knives on page 55 in culinary essential lab manual. Write on your own paper

8. Caring for Knives

9. Safe Knife Handling Practices
Keep knives sharpened.
Never touch sharp edges of knife blades
Use a knife only for intended purpose…don’t pry open cans, stick the tip in cutting board, scrape knife across table top, etc. Don’t talk while waving knife.
Put a damp towel under a cutting board to prevent it from slipping
If you put your knife down & walk away, put it in a safe place where the blade can’t cut someone.
Never leave knives under water!!!!!!!!!!!!!!!!!!!!!!!
Carry knives beside your body and angled slightly away from your body.
To pass a knife, place it on the tale and let the other person pick it up by the handle.
Steel-mesh gloves protect hands from blades and knives.
If a knife is dropped, jump back and allow it to fall. Don’t try to catch it!

10. Cleaning, storing, and Sharpening
Clean in hot, soapy water and dry to prevent cross contamination.
Never put a good knife in dishwasher. High temps and jostling can damage them.
NEVER drop knives into the sink.
Storing: Protect by storing the knife in a sheath of a block.
Sharpening: Cut on a hard plastic or wooden cutting board. NEVER scrape knife against the table.
Truing a knife- use a steel to true a knife

11. Knife care, knife safety, and sharpening
Read Pages on red book

12. Sharpening
Sharpening: Cut on a hard plastic or wooden cutting board. NEVER scrape knife against the table.
Truing a knife- use a steel to true a knife. Truing means to maintain the knives edges between sharpening and immediately before sharpening with a stone. Using the steel to maintain the edges is called honing.
Honing: Place the steel perpendicular to cutting board and hold knife at a 90 degree angle. Bring the knife up halfway and then halfway again. Now it should be at a 20 degree angle to the steel. With a loose grip on the knife, draw the knife down and towards you. Repeat 3 times then do the same thing on the other side of the blade.

13. Sharpening video https://www. youtube. com/watch