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Knife Handling

Learn the parts of a knife, sharpening techniques, and general principles for knife handling. Understand how heating methods alter texture and flavor, while cooling retains freshness. Explore heat transfer processes through conduction, convection, and radiation for culinary success.

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Knife Handling

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  1. Parts of a knife Blade Handle Tang Sharpening technique Use a stone to sharpen and a steel to maintain 20° angle Even strokes One direction only Knife Handling

  2. General Principles Heating Alters texture and flavor Inactivates microorganisms Cooling or freezing Reduces multiplication of microorganisms Retain palatability Heat Transfer

  3. Heat Transfer • Heating Methods • Conduction • Convection • Radiation

  4. Heat Transfer • Conduction • Energy moves from molecule to molecule • Relatively slow • Convection • Energy moves through a medium (air, water, oil) • Radiation • Energy moves directly from source to object • Uses electromagnetic rays • Fastest and most direct

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