Mastering Knife Skills for Culinary Arts II

Knife Skills Culinary Arts II

Today you need… • Notebook and a writing utensil • everything else in your cupboard • Agenda… • Review Practical Lab from Friday • Basic Knife Skills

Basic Knife Cuts • Chop • Mince • Cube • Dice • Pare • Slice • Grate • Julienne (not in book) Chapter 25 – Page 359 • Name of Cut • Picture • Definition

definitions • Chop – cut food into small irregular pieces • Mince – chop finely • Cube – cutting food into small square pieces ½ inch square • Dice – cutting food into small square pieces ¼ to 1/8 inch square • Pare – cut a very thin layer of peel with a paring knife • Slice – cut food into large, thin pieces with a slicing knife • Grate – cut food into smaller pieces shreds by rubbing against a grater • Julienne (not in book) – “Matchstick” cut 1/8 by 1/8 by 2 inches long

General Safety Skills • How to hold a knife • Cutting Boards • Washing

Skill Video Clips • Choosing the Right Kitchen Knife • Basic Knife Skills

homework • Complete Mise en Place Worksheet for Salsa Lab tomorrow.

Fresh Salsa Lab Day 6

Today you need: • Completed Mise en Place Worksheet • Pen or Pencil • Agenda: • Individual Salsa/Knife Skills Lab • Lab Reflection Questions • Which Cutting Technique Worksheet (need book)

Fresh Salsa • 1 tomato, peeled and chopped small • ½ green onion, sliced thin • ½ garlic clove, finely minced • ¼ jalapeno, seeds removed and finely diced • ¼ lime, juiced • ½ tsp. cilantro, chopped • ¼ onion, small dice (add to taste) • ¼ tsp. ground cumin • 1½ tsp. vegetable oil • 1 oz (or 2 tbsp.) tomato juice • salt and pepper, to taste

Salsa Lab Evaluation Questions Answer these questions on the back of your mise en place worksheet. • The cutting edge of a knife is known as what part? • What is the part of the knife called that is opposite of the cutting edge? • What type of knife would you use to mince items such as onions, garlic and herbs? • What type of knife would you use to remove the skin of an apple? • What type of knife would you use to cut a loaf of bread? • What is the hand called that does not hold the knife? • What finger should your knife balance on when gripping your knife? • If I were to cut a potato into ½”x½” cubes, what knife cut would I be using? • If I were to cut a carrot into 2” long strips that measure ¼” x ¼” in diameter, what knife cut would I be using? • What should you put under your cutting board to prevent it from sliding around when you are using it?

If time… • Which Cutting Technique Worksheet • Page 92 in textbook

Mastering Knife Skills for Culinary Arts II