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Knife Skills

Knife Skills. FOCUS STANDARDS. CA-ICA–6. Students will examine and perform all aspects of kitchen knife use and classic knife skills. a. Identify the different types of knives, their use, parts, and components. b. Identify and practice proper knife safety procedures and rules.

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Knife Skills

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  1. Knife Skills

  2. FOCUS STANDARDS CA-ICA–6. Students will examine and perform all aspects of kitchen knife use and classic knife skills. a. Identify the different types of knives, their use, parts, and components. b. Identify and practice proper knife safety procedures and rules. c. Demonstrate correct knife sharpening. d. Define and demonstrate the concept of “mise en place” in setting up a work cutting station. e. Demonstrate proper knife safety, cleaning, and storage. f. Demonstrate proper knife techniques for cuts as julienne, batonnet, small, medium, and large dice. GPS Academic Standards: SCSh2. Students will use standard safety practices for all classroom laboratory and field investigations. National / Local Standards / Industry / ISTE: NFCS-8.5.1. Demonstrate skills in knife, tool, and equipment in handling.

  3. UNDERSTANDINGS & GOALS Enduring Understandings: • Students will understand that the knife is an essential tool in any professional kitchen. As a result, it is important to understand how to safely and properly use a knife, as well as understand the variety of knives available for use. Essential Questions: • What is the importance of the knife? • What are some proper safety and care to a professional chef or cook? • What is the role of proper organization and knife cuts in a professional kitchen? • Why are knife cuts so important in everyday kitchen prep and cooking? Knowledge from this Unit: • Students will list and describe the different types of knives. Skills from this Unit: • Students will be able to use a variety of knives. • Students will be able to demonstrate proper knife care and safety.

  4. Knife Skills Sourcebook Notes • Knife Safety • Types of Knives • Parts of the Knife • Types of Cuts • Using a Knife (Handling/Technique) • Work Area Set-Up

  5. KNIFE SAFETY Always use sharp knives. Dull blades cause more accidents because they are harder to work with and require more pressure. Concentrate on what you are doing when using a knife. Never play with knives! Always use a cutting board.

  6. KNIFE SAFETY • Keep knives away from the edge of the counter to lessen the chance of being knocked on the floor or on someone's foot. • Step out of the way if a knife is dropped. Don't try to catch it. Use a knife for its intended purpose. Do not use it as a substitute for a can opener, screw driver, staple remover, or box opener. Choose a knife that is the correct size and has the proper blade for the job to be done.

  7. KNIFE SAFETY Carry a knife by the handle with the tip pointed down and the blade turned away from the body. Keep knife handles free of grease or other slippery substances. Repair or throw away knives with loose handles.

  8. CHEF’S KNIFE TYPES OF KNIVES CHEF’S KNIFE PARING KNIFE TOURNÉ KNIFE BONING KNIFE (Flexible)

  9. BONING TYPES OF KNIVES CIMETER SLICER SERRATED KNIFE

  10. SANDWICH KNIFE TYPES OF KNIVES POULTRY SHEARS SALMON SLICER CLEAVER

  11. SANTOKU SASHIMI (Yangiba) KNIFE DEBA CHINESE CLEAVER TYPES OF KNIVES

  12. TYPES OF KNIVES STEEL PIZZA WHEEL PIZZA KNIFE MEAT SAW

  13. PARTS OF THE KNIFE 1. Point 2. Tip 3. Edge 4. Spine 5. Heel 6. Bolster 7. Tang 8. Scales 9. Butt

  14. KNIFE SHARPENING

  15. Work Area Set Up: 1. Sanitize work area. 2. Stabilize cutting board by placing a damp dish cloth under it to prevent movement. 3. Set up bowls to use for waste and for useable product.

  16. Holding a Chef’s knife: • Hold knife with fingers around the handle, thumb and index finger on the metal of the blade. • No fingers under the blade!

  17. KNIFE CUTS Tourne Rondelles Paysanne

  18. KNIFE CUTS

  19. KNIFE CUTS

  20. Culinary Knife Skills • Follow basic lab and knife safety procedures • Keep work area clean and organized • Knife Cuts should adhere to the following: • Batonnet (2 X ¼ X ¼ inches) • Tourne (Must be as uniform as possible) • Dice (Small ¼ X ¼ X ¼ ; Medium ½ X ½ X ½ ; Large ¾ X ¾ X ¾ ) • Julienne (2 X 1/8 X 1/8) • Brunoise (1/8 X 1/8 X 1/8) • Rondelles (¼ - inch thick) • Paysanne ( ½ X ½ X ¼ ) • Lab/ Cuts must be labeled

  21. KNIFE CUTS DEMONSTRATION • http://www.youtube.com/watch?v=S8A32mEIum8 • http://www.youtube.com/watch?v=F1fKNkqF64s • http://www.youtube.com/watch?v=AvBdQrU9NL4

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