Knife Handling

1
Knife Handling

• Parts of a knife
• Blade
• Handle
• Tang
• Sharpening technique
• Use a stone to sharpen and a steel to maintain
• 20 angle
• Even strokes
• One direction only

2
Heat Transfer

• General Principles
• Heating
• Alters texture and flavor
• Inactivates microorganisms
• Cooling or freezing
• Reduces multiplication of microorganisms
• Retain palatability

3
Heat Transfer

• Heating Methods
• Conduction
• Convection
• Radiation

4
Heat Transfer

• Conduction
• Energy moves from molecule to molecule
• Relatively slow
• Convection
• Energy moves through a medium (air, water, oil)
• Radiation
• Energy moves directly from source to object
• Uses electromagnetic rays
• Fastest and most direct