Knife skills cuts

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Knife skills cuts

  1. 1. Hospitality Foundations<br />Knife skills<br />
  2. 2. Parts of a knife<br />Knives are divided into 2 sections – <br />The blade<br />The handle<br />http://www.cookingforengineers.com/article/130/Knife-Parts<br />
  3. 3. TYPES OF KNIVES<br />Sharpening steel or stone<br />Palette knife<br />Meat cleaver<br />Bread knife (serrated)<br />Turning knife<br />East/West Knife<br />Kitchen scissors<br />Cooks knife<br />Carving fork<br />Utility knife<br />Filleting knife<br />Boning knife<br />Paring knife<br />Slicing knife<br />
  4. 4. Knife sharpening<br />Honing using a steel<br />Hold the steel at an angle of 45 degrees with your thumb facing upwards on the handle.<br />Maintain an angle of 10 degrees against the steel. Using a slicing motion, move the knife against the steel along its full length. Work from the heel of the knife to the tip. <br />Stroke the other side of the knife against the steel the same way. Two or three strokes each side should be enough. <br />Wash and dry the knife carefully. <br />
  5. 5. Knife sharpening continued...<br />Sharpening using a stone<br />Put the stone securely lengthwise on a bench. A folded damp cloth under it will stop it from slipping.<br />Smear the stone with water, oil or detergent – depending on the type. <br />Hold the knife at 10 – 15 degree angle to the stone.<br />Use long even strokes to move the knife along the whole length of the stone. Work the knife from heel to tip and alternate between sides.<br />Clean the knife under cold running water to wash off grindings.<br />Dry knife carefully. <br />
  6. 6. Knife safety<br />Always use the correct knife for the job<br />Knives should always be kept sharp, blunt knives can cause injury due to excessive pressure applied to the knife<br />The tip of the knife should ALWAYS point down when carrying a knife<br />A knife should be placed flat on a chopping board when not in use<br />Knives should be washed and wiped from the back of the knife<br />Knives should be put away immediately after use<br />Knives should never be left in a sink of water<br />
  7. 7. Precision cutting<br /> This is the cutting of food, usually vegetables, into specific sizes and shapes in order to garnish/enhance the presentation of food. <br />Julienne – long thin matchstick strips (3mm x 3mm x 40mm)<br />Brunoise – very fine dice (3mm) [cut julienne first then dice]<br />Jardinière – batons (4mm x 4mm x 20mm)<br />Macedoine – large dice (8mm dice)<br />Paysanne – thin slices (shapes vary)<br />Chiffonnade – very fine shredding (lettuce, herbs etc) <br />
  8. 8. Rough cutting<br />This is the coarse cutting of food, usually vegetables that are not directly used for service i.e. Vegetables for stock, stew, soups.<br /><ul><li>Mirepoix is an example of a rough cut/dice and usually consists of onions, carrot, celery and leek. </li>

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