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Chapter 8

Chapter 8. Knives and Hand Tools in the Professional Kitchen. Objective. Explain the elements of knife construction and how they relate to quality. Knives. The knife is the chef’s most important tool The cutting task seems almost effortless with a sharp, well-constructed knife

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Chapter 8

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  1. Chapter 8 Knives and Hand Tools in the Professional Kitchen

  2. Objective • Explain the elements of knife construction and how they relate to quality

  3. Knives • The knife is the chef’s most important tool • The cutting task seems almost effortless with a sharp, well-constructed knife • An aspiring chef should invest in a good quality chef knife

  4. Choosing a Knife • Factors to consider • Type of metal used for the blade • Length of tang • Handle material and weight • Bolster

  5. Choosing a Knife • Metals used for knife blades • Carbon steel • Benefit–easy to sharpen • Drawbacks–discolors quickly; rusts if left wet; may transfer metallic flavor to foods

  6. Choosing a Knife • Metals used for knife blades (continued) • Stainless steel • Benefits–does not pit, rust, or discolor; no affect on flavor of foods • Drawback–more difficult to sharpen and keep sharp • High-carbon stainless steel • Benefits–easier to sharpen and maintain; does not rust or discolor

  7. Choosing a Knife • Length of the tang • Full tang: one continuous piece of metal that extends to the end of the handle • Rattail tang: thin piece of metal that extends into the handle of the knife

  8. Choosing a Knife • Handle • Handles can be made from hardwoods, plastic, rubber, or composite materials • The weight of the handle should be balanced with the weight of the blade

  9. Choosing a Knife • Bolster • More expensive knives are constructed with a bolster that strengthens the blade at a stress point where knife blades often crack or chip

  10. Cutting Boards • Cutting boards can be made from synthetic composite or hardwoods • Synthetic boards may be color-coded to specify their use • Cutting boards must be cleaned and sanitized after each use to avoid cross-contamination

  11. Objective • Recognize various knives and hand tools used in the professional kitchen

  12. Chef Knife Used for chopping, slicing, and most other cutting tasks Lengths vary between 8 and 14 inches Slicers Use a light sawing motion to cut cooked meat, poultry, and other foods into thin, even slices Knives and Their Uses

  13. Utility Knife 5 to 7 inch blades Blade is more flexible but not wide enough for chopping tasks Serrated Slicer Useful for cutting breads and pastries Knives and Their Uses

  14. Knives and Their Uses • Boning and Filet Knives • Blade is approximately 6 inches long and narrower than a chef or utility knife • Boning knives are used for separating muscle from bone on meat or poultry • Filet knives are often used for filleting and portioning fish

  15. Paring Knives Designed to cut away skin or peel, also useful for cutting intricate garnishes and other detail work Tourné Knife Used for cutting vegetables into tournés Knives and Their Uses

  16. Scimitar Excellent for cutting steaks from large cuts of meat Sometimes called a butcher’s knife Cleavers Used for chopping Heavier cleavers can chop through bones Knives and Their Uses

  17. Oyster Knife Blade is not sharp, but the pointed tip is used to pry apart the top and bottom shells of oysters Clam Knife Blade tapers to an edge, but is not honed sharp Blade is wedged between the top and bottom shells of the clam to pry it open Knives and Their Uses

  18. Knives and Their Uses • Palette Knives and Spreaders • Come in various lengths and widths • Have flexible blades, but are not sharp • Designed to spread coatings on foods and also used to turn food

  19. Objective • Apply techniques to sharpen and maintain a good edge on a knife using a steel and whetstone

  20. Sharpening Knives • Knowing how to keep a knife sharp is very important • The tools used to sharpen knives are the steel and the whetstone

  21. Using the Steel • The steel is designed to remove very small, rough metal irregularities on the edge of the blade • When using the steel, • hold the blade at the proper angle to the steel • use only moderate force when stroking the steel

  22. Technique: Using a Steel Method One • Hold the steel in front of you parallel to your body. Place the heel of the blade at the top end of the steel with the knife at a 20-degree angle to the steel.

  23. Technique: Using a Steel Method One (continued) • Rotate the wrist of your knife hand downward and gently draw the length of the blade across the steel, ending with the tip.

  24. Technique: Using a Steel Method One (continued) • Repeat the process several times on each side of the blade until the edge has a fine finish.

  25. Technique: Using a Steel Method Two • Place the tip of the steel on the cutting board and grasp the handle so the steel is vertical, butt side up.

  26. Technique: Using a Steel Method Two (continued) • Place the heel of the blade at the top of the steel keeping the edge of the knife at a 20-degree angle to the steel.

  27. Technique: Using a Steel Method Two (continued) • With even pressure draw the blade across the steel to the tip maintaining the 20-degree angle.

  28. Technique: Using a Steel Method Two (continued) • Repeat the process several times on each side of the blade until the edge has a fine finish.

  29. The Whetstone • Whetstones can be made from a variety of abrasive mineral materials that act to grind and hone a knife to a sharp edge • Most stones have a rough side, used first to grind an edge on the blade, and a fine side, used to hone it

  30. Lubricants • Lubricating a stone makes sharpening easier and helps remove the filings of metal created during sharpening • Water or mineral oil is commonly used

  31. Technique: Using a Whetstone • Place sharpening stone on a wet towel or rubber mat to prevent it from slipping. Begin with the coarsest side of the stone.

  32. Technique: Using a Whetstone • If using a lubricant, saturate the surface of the stone with an even layer of water or mineral oil.

  33. Technique: Using a Whetstone • Hold knife at a 20-degree angle to the surface of the stone. • Maintain 20-degree angle as you begin with the heel of the blade in the upper left-hand corner of the stone.

  34. Technique: Using a Whetstone • Draw knife down and across the stone until the tip of the knife is on the lower right-hand corner of the stone. Maintain even pressure on all parts of the blade.

  35. Technique: Using a Whetstone • Repeat process on other side of the blade. Begin with the heel in the upper-right corner of the stone and finish with the tip in the lower-left corner. • Repeat the process 5 to 10 times depending on the dullness of the blade. Apply equal pressure to all parts of the blade and an equal number of strokes to each side of the blade.

  36. Technique: Using a Whetstone • Turn stone to its finer side, lubricate it, and repeat steps three through six. • To finish the edge, hone it on the steel.

  37. Objective • Recognize various knives and hand tools used in the professional kitchen

  38. Hand Tools • Peelers • Used to remove the skin of fruits and vegetables • Stationary peeler has a slit blade that does not move • Blade on a swivel peeler swivels or rocks

  39. Hand Tools • Whips and Whisks • Used to incorporate air into a mixture or blend ingredients • Wires may be flexible for incorporating more air into a thinner substance, or rigid for mixing thicker substances

  40. Meat Fork Used to turn large pieces of meat during cooking and test for doneness Tongs Act as an extension of the hand for handling food items Hand Tools

  41. Parisienne Scoops Used to scoop a variety of foods into small balls Available in a variety of sizes Spiders Used to strain items or lift them out of liquid Mesh disc at the end of the handle resembles a spider’s web Hand Tools

  42. Skimmer Designed to remove impurities that form scum on the surface of simmering liquids Can also be used to perform the same tasks as a spider Hand Tools

  43. Ladles Used for portioning liquid products; come in a wide range of sizes Volume capacity is usually imprinted on the handle Hand Tools

  44. Hand Tools • Kitchen Spoons • Sturdy stainless steel spoons can be solid, slotted, or perforated • Slotted and perforated spoons are used for draining wet products

  45. Hand Tools • Offset Spatulas • Used to lift, turn, and carry food items • Available in a variety of sizes and thicknesses • Some models are perforated to allow for draining a food product

  46. Hand Tools • Spatulas • A flexible rubber or plastic blade on a long handle • Used to remove food product from containers • Heat-tempered spatulas are also used for cooking in nonstick pans to avoid scratching their finish

  47. Hand Tools • Scrapers • A plain plastic blade without a handle used by bakers and pastry chefs • Particularly useful for scraping down large mixing bowls

  48. Zester Designed to remove fine strips of the outer rind of citrus fruits Channel Knife Cuts a decorative groove in the surface of fruits and vegetables Hand Tools

  49. Hand Tools • Garnishing Knives • V- or U-shaped chisels used to carve decorations from fruits and vegetables

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