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Knife Skills

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

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Knife Skills

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  1. Knife Skills Culinary Arts II

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

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

  4. 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

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

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

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

  8. Fresh Salsa Lab Day 6

  9. 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)

  10. 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

  11. 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?

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

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