What is the most used most versatile tool in the kitchen???????

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What is the most used most versatile tool in the
kitchen???????
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What is the most used most versatile tool in the
kitchen???????

• THE
• KNIFE

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Sharpness

• A HIGH CARBON STAINLESS STEEL BLADE IS THE BEST
  OPTION
• Will maintain a sharp edge
• Will not discolor or flavor the product
• Will rust if not cared for

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Sanitation

• Make sure knife and cutting surface are properly
  sanitized

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Sanitation

• Make sure knife and cutting surface are properly
  sanitized
• Pay attention to order you are prepping the food
• Avoid cross contamination

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Safe handling procedures
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Safe handling procedures

• Keep knives sharp. Sharp knife is safer than a
  dull one less likely to slip, requires less
  pressure to cut with.
• Use a cutting board, put a damp towel under board
  to prevent slipping. Never cut on metal
• Pay attention when using any cutting equipment
• Cut away from your self and others
• Knives are for cutting only

• Do not try and catch a falling knife
• Do not put knives in sink or any place where they
  are not in plain sight
• Clean knives carefully with the sharp edge away
  from you
• Carry knives safely point down edge to the back
  dont swing your arms
• Store knives in safe place when not in use

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6. Cutting boards

• Always put an approved device under cutting board
  to hold it in place
• Make sure surface is sanitized
• Follow color coding of boards to prevent cross
  contamination

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. Parts of the knife

• 1. Blade
• 2. Tang
• 3. Handle
• 4. Rivet

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Different types of knives

• 1. Chefs
• 2. Paring
• 3. Boning
• 4. Filet
• 5. Utility
• 6. Carving
• 7. Serrated (bread)
• 8. Cleaver

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 II. Sharpening and honing tools

• A. Value of sharpness
• Safety
• Speed
• Accuracy

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 II. Sharpening and honing tools

• A. Value of sharpness
• B. Whetstones
• Oil or mineral water

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 II. Sharpening and honing tools

• A. Value of sharpness
• B. Whetstones
• C. Dry stones
• D. Steels
• E. Testing for sharpness

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III. Cutting surfaces and boards

• A. Importance of use
• Protects knives
• Easily cleanable work surface
• Transfer product to pot or container

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III. Cutting surfaces and boards

• A. Importance of use
• B. Wooden (maple)

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III. Cutting surfaces and boards

• A. Importance of use
• B. Wooden (maple)
• Hardwood wont ding as easily

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III. Cutting surfaces and boards

• A. Importance of use
• B. Wooden (maple)
• C. Plastic and composition

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III. Cutting surfaces and boards

• A. Importance of use
• B. Wooden (maple)
• C. Plastic and composition
• Can always be sanitized
• Soak it in bleach

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III. Cutting surfaces and boards

• A. Importance of use
• B. Wooden (maple)
• C. Plastic and composition
• D. Rubber

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III. Cutting surfaces and boards

• A. Importance of use
• B. Wooden (maple)
• C. Plastic and composition
• D. Rubber
• Flexible good for pouring

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IV. Work station set up (mise en place

• Mise en place
• Everything in its place
• Look at what you need to accomplish and set up
  your station

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IV. Work station set up (mise en place

• A. Prep sheet

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IV. Work station set up (mise en place

• A. Prep sheet
• This tell you what you need to prepare

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools
• All the tools you will need
• Knives
• Spatula
• Whisk
• measuring

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools
• C. Sanitation

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools
• C. Sanitation
• Be prepared to sanitize as you go

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools
• C. Sanitation
• D. Arms reach

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools
• C. Sanitation
• D. Arms reach
• This is where everything needs to be

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools
• C. Sanitation
• D. Arms reach
• E. Containers

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IV. Work station set up (mise en place)

• A. Prep sheet
• B. Proper tools
• C. Sanitation
• D. Arms reach
• E. Containers
• 1. Raw product
• 2. Finished product
• 3. Waste

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G. Cutting vegetables to specification
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Cutting vegetables to specification

• 1. Chop
• Used to cut product when no specific shape is
  required

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G. Cutting vegetables to specification

• 2. Dice
• To cut uniform cubes
• Large ¾
• Medium ½
• Small ¼

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G. Cutting vegetables to specification

• 5. Julienne
• A matchstick type cut
• 1/8x1/8x 2 ½
• Fine julienne
• 2x1/16x1/16
• Batonnet
• 1/4x1/4x21/2-3

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G. Cutting vegetables to specification

• Mince
• To finely chop to be used more as a seasoning

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G. Cutting vegetables to specification

• Shred/chiffonade
• Refers usually to shredding large leafy product

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G. Cutting vegetables to specification

• Slicing
• 3 basic parts of the blade to use
• Point or tip for fine work

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G. Cutting vegetables to specification

• Slicing
• 3 basic parts of the blade to use
• Point or tip for fine work
• Middle of the blade for standard

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G. Cutting vegetables to specification

• Slicing
• 3 basic parts of the blade to use
• Point or tip for fine work
• Middle of the blade for standard
• Heel for harder or coarse product

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Take good care of your knives and they will take
good care of you!!