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C H A P T E R FIVE                                        KNIFE SKILLS                      “     Every morning one must s...
After studying this unit                                                                                   2              ...
Importance of Knife Skills                                                                                                ...
Using the Knife Safely                                                                                     4              ...
Using a Knife Safely (cont.)                                                                               5              ...
Caring for Your Knives                                                                                     6              ...
Gripping the Knife                                                                                                       7...
Controlling Your Knife                                                                                     8              ...
Cutting with Your Knife                                                                                                   ...
Horizontal Slicing                                                                                    10                  ...
Chopping                                                                                              11                  ...
Cutting Sticks                                                                                        12                  ...
Dice Cuts                                                                                             13                  ...
Mincing                                                                                               14                  ...
Round Cuts                                                                                            15                  ...
Mandoline                                                                                             16                  ...
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Chapter 5

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On Cooking
Knife Skills

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Transcript of "Chapter 5"

  1. 1. C H A P T E R FIVE KNIFE SKILLS “ Every morning one must start from scratch, with nothing on the stoves. That is cuisine. – Fernand Point, French Restaurateur (1897-1955) ” Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 KNIFE SKILLS You will be able to: – Care for knives properly – Use knives properly – Cut foods into a variety of classic shapes Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Importance of Knife Skills 3 KNIFE SKILLS One of the most important tools the student chef must master is the knife.Good knife skills are critical to a chef’ssuccess because the knife is the most commonly used tool in the kitchen. Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  4. 4. Using the Knife Safely 4 KNIFE SKILLS Use the correct knife for the task at hand Always cut away from yourself Always cut on a clean cutting board – Do not cut on glass, marble or metal Place a damp towel underneath the cutting board to keep it from sliding as you cut Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Using a Knife Safely (cont.) 5 KNIFE SKILLS Keep knives sharp; a dull knife is more dangerous than a sharp one When carrying a knife, hold it pointed down, parallel and close to your leg as you walk A falling knife has no handle. Do not attempt to catch a falling knife; step back and allow it to fall Never leave a knife in a sink of water; anyone reaching into the sink could be injured or the knife could be dented by pots or other utensils Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Caring for Your Knives 6 KNIFE SKILLS Sharpening – Whetstone – Steel – hones or straightens blade after sharpening Washing and storing – Do not wash knives in commercial dishwashers – Always wash and dry knives by hand Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Gripping the Knife 7 KNIFE SKILLSThe most common grip a variation of the most common grip Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Controlling Your Knife 8 KNIFE SKILLS Use a grip that is most comfortable for you Keep the sharp edge of the blade on the cutting board Grip the item being cut with three fingertips and your thumb Use the second joint of your index finger as a guide Use smooth, even strokes to slice the food Do not use a dull knife Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Cutting with Your Knife 9 KNIFE SKILLS Slicing – Chiffonade  Finely sliced or shredded leafy vegetables or herbs – Rondelles or rounds  Disk-shaped slices – Diagonals  Oval-shaped slices – Oblique-cut or roll-cut  Small pieces with two angle-cut sides – Lozenges  Diamond-shaped pieces, usually of firm vegetables Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Horizontal Slicing 10 KNIFE SKILLS To horizontal slice is to butterfly or cut a pocket into meats, poultry or fish; it is also a method used to thinly slice soft vegetables Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Chopping 11 KNIFE SKILLS To chop is to cut an item into small pieces where uniformity of size and shape is neither necessary or feasible Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Cutting Sticks 12 KNIFE SKILLS Bâtonnet – 1/4 X 1/4 X 2 inches Julienne – 1/8 X 1/8 X 2 inches Fine julienne – 1/16 X 1/16 X 2 inches Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Dice Cuts 13 KNIFE SKILLS Brunoise – 1/8 X 1/8 X 1/8 Small dice – 1/4 X 1/4 X 1/4 Medium dice – 1/2 X 1/2 X 1/2 Large dice – 3/4 X 3/4 X 3/4 Paysanne – 1/2 X 1/2 X 1/8 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Mincing 14 KNIFE SKILLS To mince is to cut items into very small pieces The terms finely chopped and minced are often used interchangeably Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Round Cuts 15 KNIFE SKILLS Tourner – Football-shaped pieces with seven equal sides and blunt ends Parisiennes – Spheres of fruits or vegetables cut with a small melon ball cutter Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Mandoline 16 KNIFE SKILLS The mandoline is a non-mechanical cutting tool Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
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