1. Review: Knives and Foodborne Illness

2. Parts of the Knife Edge – cutting part of the blade
Spine – top of the knife blade, opposite the edge
Point – edge and spine come together
Tip – forward part of knife for detailed cutting
Heel – the rear part of edge, opposite the point
Bolster – joins blade to handle, provides balance and protects hand
Tang – part of blade that extends into the handle
Scales – joins tang to create handle
Rivets – metal pins that join the tang to scales
Butt – end of the handle of the knife

3. Bread Knife Thick-bladed knife 8-9 inch blade with serrated edge
Allows knife to cut through thick, hard crust without crushing the bread
Serrations too large to cut fruits/vegetables effectively

4. Butcher’s Knife Long blade that widens before point
Primarily for butchering animals
Hefty blade for splitting, stripping and cutting meat
Good for cutting larger meat into smaller sections

5. Carving Knife Used for slicing thin cuts of meat
Much thinner blade than chef’s knife
Long blade allows large pieces of meat to be cut into clean, even slices
Carving station at end of buffet

6. Chef/French All purpose knife
Broad blade that curves upward toward tip (allows knife to rock)
Used to cut, chop, and dice

7. Meat Cleaver Wide-bladed, thick-spined knife
Used to cut through meat or poultry bones and crushing seeds or garlic
Uses its weight to cut through foods
Not meant for slicing

8. Grapefruit Knife Long, dull blade, with curved end
Used to separate flesh of grapefruit from peel and inner membranes
Blade is usually serrated with dull tip

9. Paring Knife Thin, small blade (3-4 inches) Greater amount of control
Ideal for peeling and other intricate work

10. Utility/Steak Knife Multipurpose knife
Good for jobs that are too big for pairing knife but not large enough for chef’s knife
Larger vegetables and sandwich meats
“filler” for knife sets

11. Safety and Sanitation
As a group, brainstorm proper safety and sanitation procedures used in the kitchen/classroom.

12. Foodborne Illnesses

13. Did you know?? 76 million people a year become ill due to food
325,000 people a year are hospitalized
5,000 people a year die from a foodborne illness

14. Foodborne Illnesses
bacteria in rare or raw ground beef, milk, and apple cider
E-coli –
Trichinosis –
Salmonella –
Botulism –
*Which is fatal?
*What two groups are easily affected?
a parasitic worm often found in pork
raw or undercooked eggs, cheese, and poultry
improperly canned foods & foods cooled slowly

15. Prevent Food Poisoning
Keep hot food hot; keep cold food cold
Danger zone: °F
Avoid cross contamination
Wash hands with hot, soapy water
When in doubt, throw it out!