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Chapter 9

Chapter 9. Knife Skills. Objective. Apply the procedures for preparing a workstation for knife work. Preparing the Workstation. Follow these steps to prepare your workstation: Select a cleaned and sanitized cutting board Place a damp towel between the cutting board and worktable

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Chapter 9

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  1. Chapter 9 Knife Skills

  2. Objective • Apply the procedures for preparing a workstation for knife work

  3. Preparing the Workstation • Follow these steps to prepare your workstation: • Select a cleaned and sanitized cutting board • Place a damp towel between the cutting board and worktable • Adjust the height of the worktable and cutting board as necessary

  4. Preparing the Workstation • Follow these steps to prepare your workstation (continued): • Select the appropriate knife and make sure the edge is sharp • Stand with feet shoulder-width apart and weight evenly distributed on both feet facing the worktable

  5. Objective • Execute the proper technique for cutting with a chef knife

  6. Using the Chef Knife • The chef knife is the most important knife in the kitchen • A chef knife can be used to chop, slice, cut, and mince • The most common sizes are 8- and 10-inch

  7. The Knife Grip • Grip the knife with your dominant hand • Grasp the portion of the knife blade just next to the end of the handle with the thumb and forefinger

  8. The Knife Grip • Wrap remaining fingers comfortably around the handle

  9. The Guiding Hand • Positioning the guiding hand: • Curl fingertips under slightly to protect the fingertips • Place your thumb and pinkie finger behind the other fingers to grasp the object during cutting

  10. The Cutting Motion • Begin your stroke with the tip of the chef knife pointed toward the cutting board • The knife glides forward as the handle of the knife descends toward the cutting board

  11. Technique: Cutting with the Chef Knife • Position guiding hand on one or more smaller objects. Thumb and pinkie are holding the object(s) securely and are behind the other fingers. Front fingers are curved. Finger position determines the location of the cut.

  12. Technique: Cutting with the Chef Knife • Place flat side of chef knife against middle joint of the front fingers of the guiding hand. The knife blade should be resting on the object(s).

  13. Technique: Cutting with the Chef Knife • Gently glide chef knife in a forward and down motion until the entire blade of the knife is resting on the cutting board. The object(s) should be completely cut.

  14. Technique: Cutting with the Chef Knife • Lift back end of the knife so the tip remains pointing down. Slide guiding hand to the location of the next cut. Verify the position of the guiding hand and begin again at step one.

  15. Objective • Execute the three basic knife cuts

  16. Basic Knife Cuts • Foodservice professionals must be able to produce consistently cut shapes • Three basic knife cuts • Slice • Stick • Dice

  17. Slices • Slices should be the same thickness • Rondelles are often ¼-inch (6 mm) thick • Lightly trim one side of the food to prevent rolling while cutting

  18. Most common stick cuts Batonnet (bat ohn AY) Julienne (joo lee EHN) Sticks

  19. Technique: Preparing Stick Cuts • Trim food item so it is flat on one side. • Trim the other five sides of the food to create a rectangular box.

  20. Technique: Preparing Stick Cuts • Cut lengthwise slices according to the thickness required for the specific stick cut.

  21. Technique: Preparing Stick Cuts • Cut each slice lengthwise into uniformly sized sticks based on the dimensions of the desired stick cut.

  22. Dices • To make a dice, cut across stick cuts to make cubes

  23. Most common dice cuts Largedice Mediumdice Smalldice Dices

  24. Most common dice cuts (continued) Brunoise(broon WAHZ) Paysanne (pay ZAHN) Dices

  25. Mincing • The chef knife is also used for mincing foods • Remove food that sticks to the blade by dragging a finger from the back of the knife toward the edge • Drag the knife blade across the cutting board to push food back into a neat pile

  26. Technique: Mincing • Place tip of knife on cutting board. Place guiding hand on the back of the tip of the knife. Keep fingers of the guiding hand away from the blade.

  27. Technique: Mincing • To mince a product, lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade.

  28. Objective • Apply the correct techniques for using a boning knife

  29. Using the Boning Knife • There are three methods for gripping a boning knife • All fingers grip the handle of the knife

  30. Using the Boning Knife • All fingers except the index finger grip the handle. Index finger rests on the back of the blade.

  31. Using the Boning Knife • All fingers wrap around the handle with the blade pointing down

  32. Using the Boning Knife • The guiding hand manipulates the fish or meat during the cutting process

  33. Objective • Execute the correct use of a paring knife

  34. Using the Paring Knife • The paring knife can be used for a wide variety of small tasks such as • peeling vegetables and fruits • making the classical knife cut called a tourné

  35. Technique: Preparing Vegetable Tournés • Cut the vegetable to approximate desired length of the tourné. • Hold trimmed vegetable in the guiding hand.

  36. Technique: Preparing Vegetable Tournés • Place thumb of the knife hand on or near the end of the vegetable. Make one continuous cut starting at the top of the vegetable drawing the knife toward the bottom in a slightly rounded fashion.

  37. Technique: Preparing Vegetable Tournés • Turn vegetable 1/7th revolution and make another cut. Right-handed cooks turn the vegetable counterclockwise, while left-handed cooks turn the vegetable clockwise. Finished tourné should have seven equal sides.

  38. Objective • Implement the proper technique when using a slicer or serrated bread knife

  39. Using the Slicer and Serrated Bread Knife • To use a slicer or serrated bread knife • wrap your hand around the handle with no fingers on the blade • use a long, sawing motion with minimal downward pressure

  40. Describe the procedures for preparing a workstation for knife work Clean and sanitize cutting board; place damp towel between cutting board and worktable; adjust height of worktable or cutting board, if necessary; select appropriate knife; use correct stance Review

  41. Explain the proper technique for cutting with a chef knife When cutting, fingertips of the guiding hand are curled under for safety and accuracy Guiding hand guides the knife as it makes uniform cuts using a smooth, forward and down motion Review

  42. What types of knife cuts are made with the chef knife? Slices, sticks, dices, mince Review

  43. Describe the proper technique for using a boning knife All fingers grip handle; all fingers grip handle except for index finger resting on back of blade; or all fingers wrap around handle with blade pointing down During cutting, the guiding hand maneuvers the food item being cut Review

  44. What is the paring knife commonly used for? Peeling, trimming, and making tournés Review

  45. Explain the correct technique for cutting with a slicer or serrated bread knife Sawing motion with little downward pressure; product should not be smashed Review

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