Foods- Safety & Sanitation Knife Skills
Feb 24, 2016
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