Foods- Safety & Sanitation

Foods- Safety & Sanitation

Knife Skills

Knife Skills• Tips—– KNIVES are the basic cutting tool in the kitchen.• Peelers, shears, and choppers are also helpful with

cutting tasks.– Always make sure your knife is SHARP. Dull

knives cause more accidents than sharp knives. Why?• Sharpening knives- sharpening steel/knife sharpener

–Wash your fruits and veggies before cutting them!

Knives

BREAD KNIFE- How is this one different?

PARING KNIFE

Knives• Chef’s (or French)

Knife– The best knives are

forged from a single piece of steel that runs the entire length of the knife. (It should be held together with at least 2 rivets.)

– This steel in the handle is what makes the tang.

Proper way to hold a chef’s knife

• The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife.

• This hold provides extra control over the blade.

Slice & Dice• Slice- to cut food

into large, thin pieces

• Cube/Dice-to cut food into square pieces – Cube- ½ in. pieces– Dice- 1/8-1/4 in.

pieces

• http://www.bing.com/videos/watch/video/knife-skills-slicing-and-dicing-zucchini/1dnqt7umh

• http://www.bing.com/videos/search?q=video+how+to+dice+tomatoes&view=detail&mid=28918BBB7C26BA5EFB5C28918BBB7C26BA5EFB5C&first=0

Julienne• Cutting food into

1/8in. X 1/8 in. x 2-inch strips

• http://www.bing.com/videos/watch/video/knife-skills-julienne-and-batonnet-cuts/17uxhbn51

Chopping/Mincing• Chop- to cut food

into small, irregular pieces.

• Mince- chop finely

• http://www.monkeysee.com/play/16858-how-to-mince-jalape-os

Pare/Score• Pare- to cut off a

very thin layer of peel with a paring knife or peeler

• Score- make straight, shallow cuts in the surface of food– Helps with

tenderizing meat

Recipes

•Pico de Gallo

•Vegetable Stir-Fry