u/s 13285

1. u/s 13285 Handle and Maintain Knives in a Commercial Kitchen Level 2 Credit 2 u/s 13285 - Knives

2. Parts of a Knife SPINE BOLSTER TANG *(hidden) HANDLE TIP CUTTING HEEL EDGE *(The tang is the end of the knife which fits into the handle ) u/s 13285 - Knives

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4. The cook’s knife:The most important kitchen tool u/s 13285 - Knives

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7. How to make Kitchen Knives u/s 13285 - Knives

8. How it’s made: Solingen Knives u/s 13285 - Knives

9. Vegetable & Meat Knives • Vegetable & meat knives are designed to work with the following features found in vegetables & meat: • assorted textures & degrees of hardness • different shapes • different sizes • different bone structures for meat u/s 13285 - Knives

10. The most appropriate knife should be used for the vegetable or task at hand. • Using a knife that is too big / small or not suited to the task can cause accidents. u/s 13285 - Knives

11. Standard Cook’s (Chef’s) Knife • Used for: • used to cut & slice large vegetables e.g. carrots & pumpkin • 35 – 40 cm long • bolstered heel which tapers to a point • How to use the knife: • see standard vegetable knife u/s 13285 - Knives

12. Standard Cook’s Knife • Used for: • cutting raw meat • 35 – 40cm long • bolstered heel which tapers to a point • How to use the knife: • use rocking motion u/s 13285 - Knives

13. Paring Knife • Used for: • to shape vegetables & remove blemishes e.g.. carrots & potatoes • 15 cm long • short pointed blade • How to use the knife: • insert point to dig out blemish or to create shape u/s 13285 - Knives

14. Boning Knife • Used for: • bone out cuts of meat e.g. poultry & game • 25 cm long • (rigid) short curved blade which allow blade to cut alongside bones without bending • How to use knife: • take the point of the blade, insert it close to the bone. Work the knife to create a pocket & work around the bone until the meat comes free. u/s 13285 - Knives

15. Filleting Knife • Used for: • bone & skin fish • 25 cm long – flexible blade • How to use the knife: • use, similar to boning knife • follow the spine, backwards & forwards going deeper each time – allow the blade to bend u/s 13285 - Knives

16. Peeling Knife • Used for: • peeling vegetables e.g. mushrooms & potatoes • 15 cm long • curved blade • How to use the knife: • hold vegetable firmly • peel towards you • use the whole blade u/s 13285 - Knives

17. Trimming Knife • Used for: • trimming stalks & leaves e.g.. cabbage & broccoli • 15 cm long • curved blade which curves to a point • How to use the knife: • hold handle firmly • slice off excess material u/s 13285 - Knives

18. Utility Knife • Used for: • to slice vegetables e.g.. cucumbers, radishes • 18 cm long • long narrow blade • How to use the knife: • hold vegetables firmly on a cutting board, using a safe grip & the rocking motion u/s 13285 - Knives

19. Standard Vegetable Knife • Used for: • to cut & slice vegetables up to 10cm in length / diameter (larger vegetables require a larger knife) • can vary in size – about 18cm in length with a bolstered heel which tapers to a point • How to use the knife: • hold vegetable firmly on a cutting board & use a safe grip & rocking motion u/s 13285 - Knives

20. Tomato Knife • Used for: • to slice tomatoes (point used to pick up slices & place on plate / dish) • 25 cm long • long serrated blade • two points at tip • How to use the knife: • hold tomato firmly with a safe grip & slice down & towards you u/s 13285 - Knives

21. Butchers Knife • Used for: • cut open watermelons / pumpkins • primarily considered a meat knife • 37 cm long • long narrow blade which curves to a point • How to use the knife (for vegetables): • insert point about 2cms where you require in & pull down. This will split the side of the vegetable (open it up) u/s 13285 - Knives

22. Butchers Knife • Used for: • utility knife used for cutting raw meat • 37 cm long • long narrow blade which curves up to a point • How to use the knife: • decide cut of meat required & the size of each portion. Draw knife across the meat & down into it separating the flesh into the pieces required u/s 13285 - Knives

23. Mincing Blade (Mezzaluna) • Used for: • to finely chop vegetables / herbs e.g. parsley • 15 cm in length • single or double curved chopping blade with 2 handles • How to use the knife: • sit blades over item to be minced, gently rock backwards & forwards. With each movement slightly change the angle of the rock – this ensures item is chopped finely u/s 13285 - Knives

24. Decorating Knife • Used for: • slicing vegetables e.g. potatoes to make french fries u/s 13285 - Knives

25. Salmon Slicer • Used for: • to slice salmon u/s 13285 - Knives

26. Carving Knife • Used for: • carving / slicing knife • 42 cm long • long narrow serrated blade • How to use the knife: • choose a meaty section & draw knife down & towards you u/s 13285 - Knives

27. Meat Cleaver • Used for: • chopping, slicing & patting out meat & chopping through bones • 25 cm long • wide flat blade with hole for hanging • How to use the cleaver: • either rocking motion or like an axe or use side of blade as a mallet u/s 13285 - Knives

28. Salami Knife • Used for: • slicing salami & small meat goods • 25 cm long • medium-sized serrated blade with indented blade • How to use the knife: • hold firmly & work knife like a carving knife u/s 13285 - Knives

29. Frozen Food Knife • Used for: • slicing & chopping frozen foods e.g. rolled roasts • 35 cm long • large accentuated serrations • How to use the knife: • like salami knife but use a more sawing motion u/s 13285 - Knives

30. Mincing Blade (Mezzaluna) • Used for: • to finely chop meat into mince • 15 cm in length • single or double curved chopping blade with 2 handles • How to use the knife: • sit blades over item to be minced, gently rock backwards & forwards. With each movement slightly change the angle of the rock – this ensures item is chopped finely u/s 13285 - Knives

31. Kitchen Shears • Used for: • cutting through meat & bones e.g. chicken • blade made of toughened material to cut through meat • How to use the shears: • like large scissors u/s 13285 - Knives

32. Complete activity 22 page • Across 4. handle 6. filleting 7. tang 8. edge 11.spine • Down 1. carving 2. heel 3. paring 5. secateurs 9. bread 10. tip u/s 13285 - Knives

33. Complete activity 23 page u/s 13285 - Knives

34. CARRYING & STORING KNIVES • Always carry the knife by its handle, with the blade pointing downwards. • When not in use, knives should ideally be stored hanging in a knife holder, so that their blades are not touching any other surface. They should not be kept lying in a drawer. If knife blades are allowed to rub against each other, they may become blunt. u/s 13285 - Knives

35. CARRYING & STORING KNIVES • Many chefs use a knife case or knife roll to keep their knives safe & in good order. With a limited number of knives a wallet or knife roll is adequate. It is designed to hold each knife separately & prevent contact between blades. When the collection increases it may be necessary to obtain a knife case or a specially designed box. u/s 13285 - Knives

36. CLEANING KNIVES • Always clean your knife in-between tasks to eliminate cross-contamination. • Remember to keep the handles of your knives free of grease & dry at all times. Wash knives in hot soapy water, but never soak the whole knife in water. Over time water could loosen the blade & handle. Never put your knife in a dishwasher. • Dry the washed knife with the edge of the blade facing away from your hands. u/s 13285 - Knives

37. WORKSTATION RULES • All equipment should be cleaned in hot soapy water, rinsed sanitised & dried before & after use. • Ensure the work surface is uncluttered, and the chopping board is on a flat surface & will not slip on the bench top before commencing work. If your chopping board is wobbly, secure it by placing a damp cloth or paper towel underneath. • Keep your work areas clean at all times (not littered with vegetable peelings or other debris) so that when you put your knife down it is clearly visible. u/s 13285 - Knives

38. WORKSTATION RULES • Clean the knife you are using after each task so that it is always ready for use. • Only have one knife at a time on your chopping board. • When you put your knife down, always lay it flat. Never expose the blade upwards. • When cutting & chopping, keep your fingertips bent under & well clear of the blade. u/s 13285 - Knives

39. Knife Tips • Knives must be treated with respect, used correctly and with care. • Always keep the knife sharp so that minimal force is needed when cutting. Blunt knives are more likely to cause accidents, as you need to use more pressure, giving less control over the cutting/chopping action. • Do not use the knife as a bottle or can opener or screwdriver. • If you drop a knife, don’t try to catch it. • Take care of all knives – they are the tools of the trade & will last a lifetime if cared for correctly. • When purchasing knives, only buy those you need for your current use. Buy the best knife you can afford at the time and check its weight and balance for your personal preference. u/s 13285 - Knives

40. KNIVES AS WORKPLACE HAZARDS • As we learnt earlier, food handlers need to be aware o hazards in their workplace. Knives are a good example of potential hazards. According to the Health & safely in Employment Act, both employer and employee have responsibilities when potentially dangerous tools are being used. • When handling knives you should be aware at all times of your safety and the safety of those around you. Safety in the workplace is paramount. u/s 13285 - Knives

41. Handling & Maintaining Knives • Explain why it is important to use the correct knife for the task at hand. • How should a cutting surface be secured? • Describe how to carry a knife safely. • How would you sharpen a knife with a serrated edge? • Explain what could happen if you don’t keep your knives clean. • Name three (3) things you need to do or have in a safe workstation. u/s 13285 - Knives

42. Handling & Maintaining Knives • Explain why it is important to use the correct knife for the task at hand. Answer similar to: Using the wrong knife for the task gives you less control and makes accidents more likely • How should a cutting surface be secured? By putting a damp cloth (paper or tea towel) underneath the chopping board • Describe how to carry a knife safely. Answer similar to: By the handle, point down, or in a knife roll/storage container • How would you sharpen a knife with a serrated edge? It is a job usually left to a professional sharpener. u/s 13285 - Knives

43. Handling & Maintaining Knives • Explain what could happen if you don’t keep your knives clean. Cross-contamination • Name three (3) things you need to do or have in a safe workstation. Any three of the following: • All equipment should be cleaned in hot soapy water, rinsed, sanitised & dried before & after use. • Ensure the work surface is uncluttered & the chopping board is on a flat surface & will not slip on the bench top before commencing work. If your chopping board is wobbly, secure it by placing a damp cloth or paper towel underneath. • Keep your work area clean at all times (not littered with vegetable peelings or other debris) so that when you put your knife down it is clearly visible. • Clean the knife you are using after each task so that it is always ready for use. • Only have one knife at a time on your chopping board. • When you put your knife down, always lay it flat. Never expose the blade upwards. • When cutting & chopping, keep your fingertips bent under & well clear of the blade. u/s 13285 - Knives

44. Complete the Revision questions on p u/s 13285 - Knives

45. u/s 13285 Handle and Maintain Knives in a Commercial Kitchen Level 2 Credit 2 u/s 13285 - Knives

46. Why is it important that you use the correct knife for the tasks you are performing? Answer similar to: Knives are designed & shaped for specific purposes & are often quite dangerous if used for other purposes. • How can you secure a cutting surface simply, quickly & safely? Place a damp cloth such as a tea towel or paper towel, underneath. • Describe how to safely carry a knife. By the handle, blade pointing downwards, or in a knife roll or box u/s 13285 - Knives

47. How should knives be stored when not in use? • Hanging in a knife holder, with the blades not touching any other surface. • Why is a blunt knife more dangerous than a well-sharpened one? • Because you need to use more pressure when using a blunt knife, giving you less control. u/s 13285 - Knives

48. According to the Health & Safety in Employment Act, why is it important that you understand how to use knives safely in the workplace? • Because both employer & employee have responsibilities when potentially dangerous tools are being used. Safety in the workplace is paramount. u/s 13285 - Knives

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50. Cutting Surfaces • Large wooden surfaces do not tend to move when used. Smaller ones move more easily especially if they have sealed for smooth surfaces. • Hardened plastic boards are generally small in size & move easily. • Marble boards, although smooth & varying in size, no not tend to move easily because of their weight. u/s 13285 - Knives