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Slide 1:

02/02/10 1 Competency: Demonstrate Basic Culinary Skills Using Knives Objective: Today the student will understand basic knife skills. Introduction to Culinary Arts Chapter 4: Knives and Smallwares pg. 100

Slide 2:

02/05/10 2 Demonstrate Basic Culinary Using Knives Today the student will: 1. Beginning Activity and Introduction to Knives video. 2. Discuss Chapter 4: Knives and Smallwares pg. 100. 3. Chapter 4 Questions pg. 119 1-5 Write the question. 3. Prep for knife cuts lab. Discus partners and decide what each team will be preparing and the cutting style. 4. Discuss Knives Children's Book due on February 11, 2010

Slide 3:

Beginning Activity What is the most important tool in the kitchen for a chef? What are the eight parts of a knife. Below you will view a video introducing you to the knives that we will be discussing and using in Chapter 4: Knives and Smallwares. http://www.youtube.com/watch?v=Lt1LG6Nnsd8 02/02/1 0

Slide 4:

Objectives 1.Identify the parts of a knife. 2. Select appropriate knives for specific tasks. 3. Perform basic cutting techniques. 4. List important knife safety and sanitation guidelines. 5. Explain proper knife storage guidelines. 02/05/10 4 Demonstrate Basic Culinary Using Knives

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Blade: High-carbon stainless steel doesn’t rust or discolor and can be sharpened easily Tang: Part of blade that continues into knife blade Full tang As long as the knife handle For heavy work (chef’s knife and cleaver) Partial tang Used for lighter work (paring knife and utility knife 02/05/10 5 Knife Construction

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Knife Construction continued Handle Materials - hardwoods, plastic, or vinyl Comfort Rivet: Metal piece that fastens the handle to the tang. Bolster/Shank Where blade and handle come together. Prevents food particles from getting between handle and blade. 02/05/10 6 Demonstrate Basic Culinary Using Knives

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Blade Cutting edge Point Tip Back 02/05/10 7 Demonstrate Basic Culinary Using Knives

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Chefs knife (French knife) Most important knife All purpose knife with 8-14 inch triangular blade Peeling, trimming, chopping, slicing, and dicing 02/05/10 8 Demonstrate Basic Culinary Using Knives

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Utility knife Smaller but similar in shape to Chef’s knife All purpose knife with 5-7 inch blade Peeling and slicing fruits and vegetables 02/05/10 9 Demonstrate Basic Culinary Using Knives

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Slicer Long, thin blade for cutting large foods such as meat and poultry. Tip may be pointed or rounded. May be serrated for slicing coarse foods such as bread and cake without tearing them. 02/05/10 10 Demonstrate Basic Culinary Using Knives

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Boning knife Small knife with a thin, angled 5-7 inch blade. Remove bones from meat, fish, and poultry. Trim fat from meat. Blades may be rigid or flexible. 02/05/10 11 Knives

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Paring knife Rigid blade that is 2-4 inches long. Pare, trim off thin outer layer or peel from fruits and vegetables. 02/05/10 12 Knives

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Fillet knife Has a 8-9 inch blade with a pointed tip. Blade may be rigid or flexible. Mainly used to fillet fish. 02/05/10 13 Knives

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Butcher/Cleaver knife Has 6-14 inch rigid blade with tip curved up at a 25 degree angle. Cut meat, poultry and fish. 02/05/10 14 Knives

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Tournee knife Similar in size to paring knife. Curved blade that look like a bird’s beak. Trim potatoes and other vegetables into shapes that resemble footballs. 02/05/10 15 Knives

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Method Grip One: Determined by comfort and task. Grip firmly against the blade’s spine. This method gives you more power. Method Grip Two: Grip the handle with all four fingers. Hold the thumb against the side of the blade. This method gives you more control. Method Grip Three: Grip the handle with three fingers, resting the index finger flat against the blade on the side. Hold the thumb on the opposite side. This method give you the most control. 02/05/10 16 Knives

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Control For safe, even cuts, guide knife with one hand while you hold the food firmly in place with the other hand. Sharp knife is safer. Use smooth, even strokes. Cutting Method Grip food with your fingertips curled back. Use the second joint of your index finger as a guide as you slice with a smooth, even, downward motion. 02/05/10 17 Knives

Slide 18:

Knife Safety Always hold a knife by the handle. Never try to catch a falling knife. 3. When passing a knife to someone else, lay the knife down on a work surface and allow the other person to pick it up. 4. If you must carry an unsheathed knife in the kitchen, hold it straight down at your side with the sharp edge facing behind you. 5. Never borrow a knife without asking permission, and always return it promptly after using it. 02/02/10

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6. Do not allow the blade of a knife to hang over the edge of a table or cutting board. 7. Do not use a knife as a tool to open bottles, loosen drawers, and so on. 8. Do not leave knives loose in areas where they cannot easily be seen or would not be found normally (in a filled sink, under tables, on shelves. 9. Never store or use a knife above waist level. 10. Always cut away from your body. 02/02/10

Slide 20:

Slicing Use chef’s knife. To slice safely, place flat side of food down. 02/05/10 20 Knives

Slide 21:

Slicing Chiffonade - finely slice or shred leafy vegetables or herbs. Rondelle - disk-shaped or round slices made from cylindrical fruit or vegetable. Diagonal cut - oval or elongated slice of a cylindrical fruit or vegetable. 02/05/10 21 Knives

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Chiffonade – finely slice or shred leafy vegetables or herbs. 02/02/10

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Rondelle - disk-shaped or round slices made from cylindrical fruit or vegetable. 02/02/10

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Diagonal cut - oval or elongated slice of a cylindrical fruit or vegetable. 02/02/10

Slide 25:

Julienne Cut in 1/8 inch thick matchstick shaped cuts. Batonnet Cut in 1/4 inch thick matchstick shaped cuts. Brunoise 1/8 inch cubes Begin with julienne cut. 02/05/10 25 Knives http://www.lookandtaste.com/all-recipes/Brunoise/382/ http://www.youtube.com/watch?v=3YU1IBLypo0 http://www.youtube.com/watch?v=BuUn37S-CRI

Slide 26:

Dicing Use a chef’s knife to cut 1/8 to 5/8 inch cubes. Mincing Cut into very fine pieces Dice and then hold tip of chef’s knife on cutting board with flat hand. Use a rocking motion to mince. 02/05/10 26 Knives and Smallwares

Slide 27:

Sharpening Knives Use a sharpening stoner or whetstone to keep knives sharp. Using 4 fingers to guide the knife, hold the knife at 20 degree angle against the whetstone. Begin with coarsest surface and end with the finest. 02/05/10 27 Knives and Smallwares

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Sharpening continued Press down on the blade, keeping it at the 20 degree angle. Gently draw knife across stone. Gently bring knife off the stone. Turn knife over and repeat using an equal number of strokes. 02/05/10 28 Knives

Slide 29:

Trueing Knives Use a steel to keep the blade straight and smooth out irregularities. Sanitizing Knives Wash in hot, soapy water after every cutting task and before storing. To avoid cross-contamination and destroy microorganisms, sanitize knives after every use. 02/05/10 29 Knives and Smallwares

Slide 30:

Slotted knife holder Knife kit Custom-built drawers Magnetized bars 02/05/10 30 Knives and Smallwares

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