1. FOODS II Knife Skills

2. Blade Composition Carbon Steel Stainless Steel High-Carbon Stainless Steel

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

4. Knife Tang Full tang-Most powerful Partial tang

5. Types and Uses of Knives Chefs Slicer Boning Paring Tournée Fillet Butcher

6. Chef’s Knife Most important knife Peeling, trimming, chopping, slicing, dicing

7. Slicer Long thin blade Used for cutting large food such as meat and po ultry

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

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

10. Paring Knife Pares or trims off the peel from fruits and vegetables

11. Tournée Knife Curved bladed knife used to trim potatoes and other vegetables into football shapes

12. Tournée Cuts

13. Fillet Knife Fillet fish

14. Butcher Knife Cut meat, fish or poultry

15. Knife Cuts Slicing Mincing Stick Dicing

16. Knife Cuts: Slicing Cut food into large thin pieces

17. Knife Cuts: Specialty Slicing Chiffonade

18. Knife Cuts: Specialty Slicing Rondelle – Disc shaped slice from cylindrical fruits and vegetables such as cukes and carrots Diagonal rondelle-Hold the knife at 60°

19. Knife Cuts: Mincing Food cut into smallest pieces possible Garlic and onions

20. Knife Cuts: Stick Cuts Fine matchstick: smaller than 1/8” Julienne: 1/8” Batonnet: ¼” Stick: 3/8” French Fry: 5/8 ”

21. Knife Skills: Dicing 1/8” to 5/8” cubes Large Dice: 5/8” cubes Medium Dice: 3/8” cubes Small Dice: 1/8” cubes

22. Knife Care Sharpening Truing Sanitizing Storing

23. Knife Sharpening Using a whetstone Hold knife at 20° angle Draw knife across stone

24. Knife Trueing Draw the knife blade slowly along the entire length of a steel at a 20° angle

25. 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

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

27. Knife Storage Do not store in utensil drawer

28. 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