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8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
8 knivesandhandtools
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8 knivesandhandtools

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Transcript

  • 1. Chapter 8
  • 2.  The knife is the chef’s most important tool Knives are usually made from one of three types of metals  1. carbon steel- has been used for hundreds of years, easiest to sharpen, will rust if left wet  2. stainless steel- doesn’t rust or discolor, difficult to sharpen  3. high carbon stainless steel- most good quality professional knives made of this, easy to sharpen, do not discolor
  • 3. Tang Bolster Spine Tip HeelRivets Cutting edge
  • 4.  Chef knife  Most used knife, used for chopping, slicing,
  • 5.  Utility knife- smaller version of chef knife, more flexible blade, not wide enough for chopping
  • 6.  Paring knife- used to cut away skin or peel, also useful for garnishes
  • 7.  Serrated slicer (bread knife)- slices breads and pastries without crumbling or flattening them
  • 8.  Cleaver- used for chopping, heavy cleavers can chop through bones when used by butchers
  • 9.  Wooden cutting boards and butcher blocks are less likely to allow bacteria growth than plastic or synthetic boards Matter of preference Synthetic are much cheaper Colored boards
  • 10.  A dull knife is more dangerous than a sharp knife There are two ways to sharpen a knife Steel- a rod used to keep a knife sharp while working Whetstone- an abrasive stone used to sharpen the knife after it’s already dull
  • 11. Small Equipment
  • 12.  Type: Measuring Uses: Used to measure solid and liquid ingredients
  • 13.  Type: Mixing Uses: Used to mix ingredients
  • 14.  Type: cooking and serving Uses: to move and transfer foods
  • 15.  Type: preparation, cutting Uses: peels skin off vegetables and fruits
  • 16.  Type: baking tool Uses: spread cake icing, level ingredients in measuring cups
  • 17.  Type: mixing tools Uses: removes pieces of foods from liquids
  • 18.  Type: measuring tool Uses: used to measure liquid ingredients
  • 19.  Type: mixing tool Uses: incorporates air into foods
  • 20.  Type: Cutting Uses: Cuts, slices, and chops
  • 21.  Type: baking tool Uses: used to blend dry ingredients or remove lumps
  • 22.  Type: baking tool Uses: rolls out dough and pastries
  • 23.  Type: Cutting tool Uses: used to cut herbs or trim vegetables
  • 24.  Type: cutting tool Uses: shred or grates foods such as cheese and cabbage
  • 25.  Type: Other Uses: Used to suction juices from meat or poultry for basting
  • 26.  Type: Other Uses: used to separate liquids from solids
  • 27.  Type: baking tool Uses: used to blend shortening with flour when making pastries
  • 28.  Type: mixing tool Uses: used to beat, blend and incorporate egg into foods
  • 29.  Type: other Uses: used for dipping and pouring sauces, soups, gravy, e tc.
  • 30.  Type: measuring tool Uses: used to measure dry ingredients like flour, sugar, etc.
  • 31.  Type: Thermometer Uses: used to measure the internal temperature of cooking foods

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