Foods II

1
Knife Skills

• Foods II

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
Chefs Knife

• Most important knife
• Peeling, trimming, chopping, slicing, dicing

7
Slicer

• Long thin blade
• Used for cutting large food such as meat and
  poultry

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
• Dont catch a falling knife
• Pass carefully
• Never leave in sink filled with water
• Wash and sanitize before you put away
• Store properly