Knife Cuts, Storage and Sharpening

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Knife Cuts, Storageand Sharpening

• Foods 2
• Obj. 5.01
• Apply knife skills commonly used in food
  preparation

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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.

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Mincing Links

• //www.youtube.com/watch?vh2x6YTttaL4
• http//www.youtube.com/watch?vJN2nS_GQIIA

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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.

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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)

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Dicing Links

• http//www.youtube.com/watch?vdJmUIre63_w
• http//www.youtube.com/watch?vE0AdAKviw0o

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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.

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Slicing Links

• http//www.youtube.com/watch?vYS1mzzhmWWA
• http//www.youtube.com/watch?vpeS43IYwD2Afeature
  fvst

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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.

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Julienne Link

• http//www.youtube.com/watch?vO4G-ueNDEI8
• http//www.youtube.com/watch?vsYtlIH-YZL4
• http//www.youtube.com/watch?vGrSELDUX-mU

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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.
• Dont put knives in the dishwasher.
• Hot water can warp wooden handles.
• Edge of knife can be affected also. Heat can dull
  it.

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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.

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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.

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Knives
http//www.youtube.com/watch?vsyvvxx3eGpI

• 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.

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Knives

• Honing
• Maintains a knifes edge
• Done with a steel
• Textured steel or ceramic rod used to keep the
  blade straight and to smooth out irregularities

http//www.youtube.com/watch?vqcKoUO5JqYc
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The End
What kind of knife is this?