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KNIFE SKILLS

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KNIFE SKILLS vegetable cuts and mise en place – PowerPoint PPT presentation

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Title: KNIFE SKILLS


1
KNIFE SKILLS
  • vegetable cuts and mise en place

2
Agenda
  • Quiz
  • Quiz Review
  • Intro to Knives
  • Self IntroStandard Breading
  • Knife Skills Demo
  • Knife Skills Review
  • Discuss Standard Breading

3
Knife construction and configurations
  • Material and configuration of the knife blade
    makes the difference in how a knife functions,
    how sharp and clean it stays, and how it handles
    in the heavy use demanded in a professional
    kitchen.

4
Materials Used
  • Obsidian, Bone, and Ceramic
  • Carbon Steel
  • Stainless surgical steel
  • High carbon stainless steel

5
Holding the Knife
  • There are many different ways a knife can be
    held. The way you hold the knife depends on how
    your knife and your hand fit together, and
    according to the task you must complete.
  • The four basic grips are as follows

6
Holding the Knife
7
Holding the Knife
8
Sharpening Steels
9
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10
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11
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12
Classic Cuts
13
Classic Cuts
14
Classic Cuts
15
Classic Cuts
16
Mise en Place
  • French term literally meaning everything in its
    place
  • Organize and plan your work!
  • Set up your work area safely and completely
    before you start to work
  • Gather items necessary to keep your work area
    safe and clean
  • Gather the appropriate portioning and storage
    materials
  • Use scales properly
  • Keep food at the best possible temperature
  • Stand in a natural position, facing the cutting
    board squarely
  • Arrange your work so it flows in a logical
    direction
  • Use gloves properly

17
On vegetables
  • What are they?
  • What are heirloom vegetables and why are they
    important?
  • How should fresh vegetables be cared for ?
  • How should they be prepared for cooking for the
    lab exercises?
  • Cutting-
  • Blanching-
  • Parboiling-
  • Shocking/refereshing-

18
Standard breading/battering procedure
19
On deep-frying
  • What equipment is needed for deep-frying
  • How is food prepared for deep-frying?
  • What safety precautions should be taken?
  • How is the equipment cleaned after using it?

20
Preparation and Knife Skills
  • Knife Construction

21
Obsidian, Bone, and Ceramic
  • Predates metal work
  • Very dense/brittle
  • Unsanitary
  • Ceramics coming back

22
Carbon Steel
Pros Cons
hard alloy darkens with use
sharpens easily and well easily stained and rusts
health codes restricting
23
Stainless Surgical Steel
  • Resist corrosion, however, most are only mediocre
    knives because they are very difficult to sharpen

24
High Carbon Stainless
  • A combination of the best of both worlds. It is
    relatively expensive. Molybdenum, chromium, and
    vanadium are added to high carbon steel and the
    resultant alloy is easily sharpened, keeps an
    edge and is stain resistant.

25
Shape of the Blade
  • The shape of the blade More expensive knives are
    hand-shaped as opposed to stamped out on a
    machine stamped knives have no bolster or collar.
    Consequently, they are not likely to feel as
    well-balanced in ones hand

26
Tempering
  • The tempering of a knife Heating and chilling
    between grinding, strengthens makes a knife blade
    more flexible as opposed to brittle. The
    sharpness and durability of the cutting edge is
    dependent on proper tempering.

27
Beveling
  • Beveling of knife-edge The angle of the bevel,
    and the manner in which the beveling is done
    depends on the thickness of the blade. A thin
    blade requires a flatter angle than a thick one.
    A sharp angle on a thin blade dulls quickly as
    does a long angel on a thick blade. Hollow
    grinding allow a stout blade to be sharpened more
    easily and effectively.

28
Serration
  • Serrated or smooth? Since slicing involves a
    back-and-forth-sawing motion, serrated knives
    often seem more effective than smooth-edged ones.
    But the rough edge is likely to tear or shred
    delicate foods. Most professionals prefer smooth
    blades for this reason, using serrated only for
    cutting breads, and soft fruits or vegetables
    such as tomatoes.

29
Handles
  • Sanitation is KING
  • Then Comfort

30
Wood Handles
  • Natural rosewood or walnut handles look and feel
    great, however, water can damage them, and they
    may deteriorate with age. If cracks develop,
    germs can hide in the wood fibers. Natural woods
    impregnated with plastic resins seem to have it
    all - durability as well as good looks and feel.

31
Sani Handles
  • Plastic or composite sani handles are made to
    last. They can be washed in commercial dish
    machines, and are easy to keep sanitary. The down
    side is they do not feel as comfortable in the
    hand.

32
Purchasing Tips
  • pick up the knife and feel how it fits the hand.
    Is it plastic or wood? Is the handle attached to
    the tang?
  • tang running through the handle, gives the knife
    balance needed for good cutting and handling.
  • do blade and handle work together? ample
    clearance under its handle so the knuckles do not
    touch the counter
  • hand cannot easily slip onto the sharp blade.

33
The Ideal Knife
  • durable construction
  • takes an edge easily
  • maintains sharpness well
  • easy to keep it sanitary
  • safe and comfortable in hand
  • Generally, hand-forged knives will fill the bill
    for a lifetime.

34
Types of Knives
  • Chef or French knife
  • Probably the most popular all-around knife in the
    kitchen. It is particularly well designed for
    general cutting and chopping.
  • Paring knife
  • This knife is small and easy to handle for
    peeling and coring fruits and vegetables.
  • Boning knife
  • this knife is designed to bone out meat, poultry
    and fish. It is available with varying degrees of
    blade flexibility to allow for the most delicate
    fish bone and the harder, more resilient bones of
    large cattle.
  • Carving or slicing knife
  • this is a finely edged knife designed for slicing
    and carving meat.
  • Utility knife
  • This is an all-purpose knife- the one you reach
    for when you need something larger than a paring
    knife but smaller than a chefs or French knife.

35
Using knives safely
  • The primary 1 rule of knife safety is a simple
    one
  • KEEP YOUR MIND ON WHAT
  • YOU ARE DOING!!
  • The right knife for the job

36
Using knives safely
  • A sharp knife is safer than a dull knife
  • When carrying a knife, announce yourself!!
  • Hold it point down parallel to and tight against
    your leg as you walk
  • The handle of a knife should always be kept dry
    and clean
  • Always cut away from yourselfunless that
    endangers others

37
Using knives safely
  • No hidden knives
  • Never attempt to catch a falling knife
  • Use secured a cutting board
  • Never cut on metal, glass or porcelain
  • Wash and dry immediately after use
  • Never wash knives in commercial dish machines
  • Store knives in a safe place. Dont toss them
    into drawer
  • Make use of racks or guards when storing knives
  • Never miss use knives
  • Dont use a knife to taste food

38
Keeping Knives Sharp
  • The knife, as a tool, is of little use unless it
    is sharp
  • Honing
  • Sharpening
  • Proper use
  • Proper storage

39
Cleaning of knives
  • Need careful cleaning to prevent cross
    contamination of foods being prepared
  • Deserve careful hand washing and drying
  • Never see the inside of a dishwasher
  • Dishwasher detergent is corrosivedull knife
    surface and edge and damage its rivets
  • Water spray bounces the knives around and causes
    damage to the blades
  • Wood, or a wood compositesthe chemicals, water
    and heat will eventually cause it to deteriorate
    and crack.

40
Manual or mechanical cutting
  • based on the time available
  • quantity needed
  • exactness of the cut desired

41
Food Processing
Pros Cons
FAST Expensive
Consistent Addl Training
Safe Imprecise
42
Lab Work Today
  • Demonstrate and Practice Knife Skills
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