Knives are the most commonly used kitchen tools. It is important for a chef to know the construction, use, and mainten

1. Section 10.1 Knives • Knives are the most commonly used kitchen tools. • It is important for a chef to know the construction, use, and maintenance of knives.

2. Knife Construction • Knives are the most commonly used kitchen tools • Chefs must be familiar with: • knife construction and type. • proper cutting techniques. • knife safety and care.

3. Knife Construction • Parts of a knife:

4. Knife Construction • Types of knives include: • chef’s knife • slicer • boning knife • paring knife • tournée knife • fillet knife • butcher knife

5. chiffonade To finely slice or shred leafy vegetables or herbs. Knife Skills • Knife cuts for slicing include: • chiffonade

6. rondelle A disk-shaped slice. Knife Skills • Knife cuts for slicing include: • rondelle

7. diagonal A cut that results in an oval or elongated slice of a cylindrical fruit or vegetable. Knife Skills • Knife cuts for slicing include: • diagonal

8. roll cut Cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut. Knife Skills • Knife cuts for slicing include: • roll Why might a chef choose to do a roll cut?

9. julienne 1⁄8-inch thick matchstick-shaped cuts. Knife Skills • Mincing cuts include: • julienne

10. batonnet Matchstick-shaped cuts that are ¼-inch thick. Knife Skills • Mincing cuts include: • batonnet

11. brunoise 1/8-inch thick cubes. Knife Skills • Mincing cuts include: • brunoise

12. Knife Safety and Care • Sanitize and clean knives after each use. • Store knives properly. • Sharpen with a stone and use a steel to keep blade straight and smooth. What other knife safety tips can you name?

13. Section 10.2 Smallwares • Smallwares are hand tools, pots, and pans used for cooking. • It is important for a chef to know the proper use and care of smallwares.

14. smallwares hand tools Hand tools, pots, and pans used for cooking. Handheld items used to cook, serve, and prepare food. Smallwares Selection • Every restaurant has a supply of smallwares. • NSF International tests hand tools for construction, comfort, and safety.

15. Smallwares Selection • Hand tools may include: • vegetable peeler • apple/fruit corers • kitchen shears • cutting board • cheese slicer • butter curler • egg slicer • pizza cutter • zester • whisks • spoons • spatulas • chef’s fork • tongs • strainers • colander • chinois • box grater • pastry tools • rolling pins • bench scraper

16. Smallwares Selection • Measuring equipment may include: • volume measures • liquid measures • portion scale • electronic scale • balance scale • measuring spoons • ladles

17. cookware Pots, pans, and baking dishes. heat transfer A measure of how efficiently heat passes from one object to another. Smallwares Selection • Cookware can be made of stainless steel, aluminum, copper, cast iron, or ceramics. • Choose cookware based on heat transfer.