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

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

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

kitchen???????kitchen???????

THE THE

KNIFEKNIFE

SharpnessSharpness

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

SanitationSanitation

Make sure knife and cutting surface are Make sure knife and cutting surface are properly sanitizedproperly sanitized

SanitationSanitation

Make sure knife and cutting surface are Make sure knife and cutting surface are properly sanitizedproperly sanitized

Pay attention to order you are prepping Pay attention to order you are prepping the foodthe food Avoid cross contaminationAvoid cross contamination

Safe handling procedures Safe handling procedures

Safe handling procedures Safe handling procedures Keep knives sharp. Sharp Keep knives sharp. Sharp

knife is safer than a dull one knife is safer than a dull one less likely to slip, requires less less likely to slip, requires less

pressure to cut withpressure to cut with.. Use a cutting board, put a Use a cutting board, put a

damp towel under board to damp towel under board to prevent slipping. Never cut on prevent slipping. Never cut on metal metal

Pay attention when using any Pay attention when using any cutting equipmentcutting equipment

Cut away from your self and Cut away from your self and othersothers

Knives are for cutting onlyKnives are for cutting only

Do not try and catch a falling Do not try and catch a falling knife knife

Do not put knives in sink or Do not put knives in sink or any place where they are not any place where they are not in plain sight in plain sight

Clean knives carefully with the Clean knives carefully with the sharp edge away from yousharp edge away from you

Carry knives safely point down Carry knives safely point down edge to the back don’t swing edge to the back don’t swing your arms your arms

Store knives in safe place Store knives in safe place when not in usewhen not in use

6.6. Cutting boardsCutting boards

Always put an approved device under Always put an approved device under cutting board to hold it in placecutting board to hold it in place

Make sure surface is sanitizedMake sure surface is sanitized Follow color coding of boards to prevent Follow color coding of boards to prevent

cross contamination cross contamination

.. Parts of the knife Parts of the knife

1. 1. BladeBlade 2. 2. TangTang 3. 3. HandleHandle 4. 4. RivetRivet

Different types of knivesDifferent types of knives

1. 1. Chef’sChef’s 2. 2. ParingParing 3. 3. BoningBoning 4. Filet 4. Filet 5. 5. UtilityUtility 6. 6. CarvingCarving 7. 7. Serrated Serrated

(bread)(bread) 8.8. Cleaver Cleaver

  II.II. Sharpening and honing toolsSharpening and honing tools

A.A. Value of sharpnessValue of sharpness SafetySafety SpeedSpeed AccuracyAccuracy

  II.II. Sharpening and honing toolsSharpening and honing tools

A.A. Value of sharpnessValue of sharpness B.B. WhetstonesWhetstones

Oil or mineral waterOil or mineral water

  II.II. Sharpening and honing toolsSharpening and honing tools

A.A. Value of sharpnessValue of sharpness B.B. WhetstonesWhetstones C.C. Dry stonesDry stones D.D. SteelsSteels E.E. Testing for sharpnessTesting for sharpness

III.III. Cutting surfaces and boardsCutting surfaces and boards

A.A. Importance of useImportance of use Protects knivesProtects knives Easily cleanable work surfaceEasily cleanable work surface Transfer product to pot or containerTransfer product to pot or container

III.III. Cutting surfaces and boardsCutting surfaces and boards

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

III.III. Cutting surfaces and boardsCutting surfaces and boards

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

Hardwood won’t ding as easilyHardwood won’t ding as easily

III.III. Cutting surfaces and boardsCutting surfaces and boards

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

III.III. Cutting surfaces and boardsCutting surfaces and boards

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

Can always be sanitizedCan always be sanitized Soak it in bleachSoak it in bleach

III.III. Cutting surfaces and boardsCutting surfaces and boards

A.A. Importance of useImportance of use B.B. Wooden (maple)Wooden (maple) C.C. Plastic and compositionPlastic and composition D.D. RubberRubber

III.III. Cutting surfaces and boardsCutting surfaces and boards

A.A. Importance of useImportance of use B.B. Wooden (maple)Wooden (maple) C.C. Plastic and compositionPlastic and composition D.D. RubberRubber

Flexible good for pouringFlexible good for pouring

IV.IV. Work station set up (mise en Work station set up (mise en placeplace

Mise en placeMise en place Everything in it’s placeEverything in it’s place Look at what you need to accomplish and set Look at what you need to accomplish and set

up your stationup your station

IV.IV. Work station set up (mise en placeWork station set up (mise en place

A.A. Prep sheetPrep sheet

IV.IV. Work station set up (mise en placeWork station set up (mise en place

A.A. Prep sheetPrep sheet This tell you what you need to prepareThis tell you what you need to prepare

RED HOT & BLUE - FLOWER MOUNDDAILY PREP SHEET

AM MGR:DANNY OPENING LUNCH 2 PM

DAY: WENDSDAY ON AM ON

DATE : 8/30/06 HAND PAR BULK MAKE HAND PAR

SMOKED PRODUCTS

PULLED PORK, Bags BAG 6 BAG 10

PULLED CHICKEN, Bags EACH 3 EACH 3

1/2 CHICKEN, Halves EACH 8 EACH 10

RIBS, Slabs SLAB 10 SLAB 30

BEEF, SLICED BAG 5 BAG 6

SANDWICH BAG 5 BAG 3

CHOPPED BAG 2 BAG 2

SAUSAGE - EACH PKG 3 PKG 4

TURKEY - Lobes, whole EACH 3 EACH 4

WINGS PORT 6 PORT 8

SMOKED POTATO (EACH) EACH 8 EACH 10

BEANS, 1/2 PANS 1/2 PAN 3 1/2 PAN 3

POTATO SALAD 1/2 PAN 2 1/2 PAN 2

SLAW, 1/2 PAN 1/2 PAN 3 1/2 PAN 3

CHILI - Bags BAG 2 BAG 2

BRUNSWICK - Bags BAG 2 BAG 2

RANCH DRESSING BAG 1 BAG 1

B.B.Q. RANCH BAGS BAG 1 BAG 1

SPICY MUSTARD BAG 1 BAG 1

CORN RELISH - Bags BAG 1 BAG 1

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools

All the tools you will needAll the tools you will need• KnivesKnives• SpatulaSpatula• WhiskWhisk• measuringmeasuring

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools C.C. SanitationSanitation

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools C.C. SanitationSanitation

Be prepared to sanitize as you goBe prepared to sanitize as you go

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools C.C. SanitationSanitation D.D. “Arm’s reach”“Arm’s reach”

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools C.C. SanitationSanitation D.D. “Arm’s reach”“Arm’s reach”

This is where everything needs to beThis is where everything needs to be

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools C.C. SanitationSanitation D.D. “Arm’s reach”“Arm’s reach” E.E. ContainersContainers

IV.IV. Work station set up (mise en place)Work station set up (mise en place)

A.A. Prep sheetPrep sheet B.B. Proper toolsProper tools C.C. SanitationSanitation D.D. “Arm’s reach”“Arm’s reach” E.E. ContainersContainers

1.1. Raw productRaw product 2.2. Finished product Finished product 3.3. WasteWaste

G.G. Cutting vegetables to Cutting vegetables to specificationspecification

Cutting vegetables to specificationCutting vegetables to specification

1.1. ChopChop Used to cut product when no specific shape is Used to cut product when no specific shape is

requiredrequired

G.G. Cutting vegetables to specificationCutting vegetables to specification

2.2. DiceDice To cut uniform cubesTo cut uniform cubes

• Large ¾Large ¾• Medium ½Medium ½• Small ¼Small ¼

G.G. Cutting vegetables to specificationCutting vegetables to specification

5.5. JulienneJulienne A matchstick type cutA matchstick type cut

• 1/8x1/8x 2 ½”1/8x1/8x 2 ½”• Fine julienneFine julienne

2’’x1/16x1/162’’x1/16x1/16 BatonnetBatonnet 1/4x1/4x21/2-3”1/4x1/4x21/2-3”

G.G. Cutting vegetables to specificationCutting vegetables to specification

MinceMince To finely chop to be used more as a To finely chop to be used more as a

seasoningseasoning

G.G. Cutting vegetables to specificationCutting vegetables to specification

Shred/chiffonadeShred/chiffonade Refers usually to shredding large leafy Refers usually to shredding large leafy

productproduct

G.G. Cutting vegetables to specificationCutting vegetables to specification

SlicingSlicing 3 basic parts of the blade to use3 basic parts of the blade to use

• Point or tip for fine workPoint or tip for fine work

G.G. Cutting vegetables to specificationCutting vegetables to specification

SlicingSlicing 3 basic parts of the blade to use3 basic parts of the blade to use

• Point or tip for fine workPoint or tip for fine work• Middle of the blade for standardMiddle of the blade for standard

G.G. Cutting vegetables to specificationCutting vegetables to specification

SlicingSlicing 3 basic parts of the blade to use3 basic parts of the blade to use

• Point or tip for fine workPoint or tip for fine work• Middle of the blade for standardMiddle of the blade for standard• Heel for harder or coarse productHeel for harder or coarse product

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

good care of you!!good care of you!!