Knives Unit 3 Knife Skills. Parts of a knife 0 1. Blade – flat, cutting part 0 2.Tang – part of the blade that continues into the handle. 0 3.Handle –
Post on 18-Dec-2015
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Parts of a knife0 1. Blade – flat, cutting part
0 2.Tang – part of the blade that continues into the handle.
0 3.Handle – the part held with the hand
0 4.Rivets – metal pieces that fasten the handle to the tang
0 5.Bolster – keeps food out of the connection between the handle and the tang
Blade:0 Made of a single piece of metal
0 Metal has been cut, stamped or forged into the desired shape
0 High carbon stainless steel metals are most often used for the knife blade
0 Stainless steel will not transfer or pass to food a metallic taste
Tang:
0Part of the blade that continues into the knifes handle
0A full tang is as long as the whole knife handle
Handle:
0Made of several different types of material: plastic, vinyl and hard woods such as rosewood and walnut.
0When holding a knife the handle should feel comfortable in your hand.
0Manufacturers make various sizes if handles – try different sizes to find one that fits.
Rivet:
0The tang is attached to the knife handle with rivets
0The rivet is a metal fastener
0Rivets should be smooth and like flush with the handle’s surface
Bolster:
0Some knifes have a shank or bolster in the spot where the blade and the handle come together.
0Knives with a bolster are very strong and durable
0The bolster helps prevent food particles from entering the space between the tang and the handle
Chef’s Knife0Also called a French
knife
0Most important knife in the chef’s tool kit
0All purpose knife has an 8 -14 inch triangular blade
0Used for peeling, trimming, chopping, slicing and dicing
Slicer:0Long thin blade that is
ideal for cutting large foods such as meat and poultry
0The blade may be rigid or flexible
0The blade can also be serrated (tooth like)
0The serrated slicer is used to cut coarse foods without crushing or tearing them
Boning Knife:
0 Small knife with a thin angled 5 to 7 inch blade
0 Used to remove bones from meat, fish, poultry and to trim fat from meat
0 Blade can be rigid or flexible
0 Rigid blade is used for heavy work
0 Flexible blade is used for light work
Paring Knife:
0 rigid blade that is only 2 – 4 inches long
0Knife is used to pare a thin outer layer or feel from fruits and vegetables
0Pare means to trim off
Tournee Knife
0Similar size to the paring knife
0Has a curved blade that looks like a birds beak
0Used to trim potatoes and vegetables into shapes that look like footballs
Fillet Knife0Has an 8 – 9 inch blade
with a pointed tip
0The blade may be rigid or flexible
0Mainly used to fillet fish
Butcher knife
06 – 14 inch rigid blade whose tip curves up at a 25 * angle
0Used to cut meat, poultry and fish
Knife cuts
0Cuts need to be uniform – same shape and same size
0Uniform pieces are visually appealing
0Basic cutting techniques include slicing, mincing and dicing
Slicing0Chef’s knife is used
0Cut food into large, thin slices
0Specialty slices0 Chiffonade0 Rondelle0 Diagonal0 Roll cut
Mincing
0When food is cut into very small pieces0Technique is used most often on items such as shallots
and garlic
0Types0 Julienne0 Batonnet0 brunoise
Knife safety0Always use correct knife
for the task0Always use a sharp knife0Always cut with the
blade facing away from your body
0Always use a cutting board
0Never let the knife’s blade or handle hang over the edge of a cutting board or a table
0Wipe the blade from the dull side so you do not cut yourself
0Carry a knife by the handle with the point of the blade straight down at your side. The sharp edge should face behind you
0Do not try and catch a falling knife
0When you pass a knife to someone, lay the knife down on the work surface
0Never use a knife to open a can or pry something apart
0Never leave a knife in a sink filled with water.
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