Knives

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Knives powerpoint presentation in principles of food production.

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  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
  • Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner. Do not forget to follow me on twitter @joviinthecity Thank you!
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  • Knives

    1. 1. KNIVESKNIVES
    2. 2. KNIVESKNIVES • The chef’s knife is the cook’s mostThe chef’s knife is the cook’s most important and versatile cutting tool.important and versatile cutting tool. • The knife is more precise than a machine.The knife is more precise than a machine. Unless you are cutting large quantity, theUnless you are cutting large quantity, the knife can even be faster.knife can even be faster. • To get the best use of your knife, you mustTo get the best use of your knife, you must learn to keep it sharp and to handle itlearn to keep it sharp and to handle it properly.properly.
    3. 3. Knife ConstructionKnife Construction
    4. 4. Knife ConstructionKnife Construction • BladeBlade The blade of a professional knife is aThe blade of a professional knife is a single piece of metal that has been cut,single piece of metal that has been cut, stamped, or forged into shape. Moststamped, or forged into shape. Most professional knife blades are made from high-professional knife blades are made from high- carbon stainless steel—an alloy of iron, carbon,carbon stainless steel—an alloy of iron, carbon, chromium, and other metals.chromium, and other metals. • The metal combines the best features ofThe metal combines the best features of stainless steel and carbon steel, resulting in astainless steel and carbon steel, resulting in a blade that can be easily sharpened but isblade that can be easily sharpened but is resistant to rust and discoloration.resistant to rust and discoloration.
    5. 5. Knife ConstructionKnife Construction • Tang - is the portion of the blade that extends into the knife’s handle. A full tang that runs through the entire length of the knife handle contributes strength and durability to the knife. For this reason, knives meant for heavy use, such as French knives and cleavers, should have a full tang. • Paring knives, utility knives, or other knives used for lighter work may have a partial tang.
    6. 6. Knife ConstructionKnife Construction • Handle The knife handle can be made from hardwoods, such as walnut or rosewood, or other materials, such as plastic or vinyl. When choosing a knife, consider the feel and fit of the handle. • Knives are held for long periods of time, so the handle must fit comfortably in the hand. • A handle that is either too small or too large can be uncomfortable to hold.
    7. 7. Knife ConstructionKnife Construction • Rivet Metal rivets hold the tang in the handle. Rivets should lie smooth and flat against the handle to prevent rubbing and irritation against the hand. They should also be flush with the surface so that there are no crevices in which dirt or microorganisms can collect. • Bolster The shank, or bolster, is the metal point on the knife where the blade and handle meet. • Although not all knives have a bolster, those that do are very strong and durable. The bolster also • helps block food particles from entering the space between the tang and the knife handle.
    8. 8. Knife SkillsKnife Skills • Using a knife properly is one of theUsing a knife properly is one of the culinary professional’s most importantculinary professional’s most important • tasks. Good technique not only improvestasks. Good technique not only improves the appearance of food items but alsothe appearance of food items but also • speeds preparation times and reducesspeeds preparation times and reduces fatigue.fatigue.
    9. 9. Knife SkillsKnife Skills • Grip A good grip provides control over the knife, increases cutting efficiency, minimizes hand fatigue, and lessens the chance of an accident. • The size of the knife, the task at hand, and personal comfort determine how best to grip the knife. • No matter which gripping style is used, avoid placing the index finger on the top of the blade. Grip the knife by placingGrip the knife by placing four fingers on the bottomfour fingers on the bottom of the handle and the thumbof the handle and the thumb against the other side of theagainst the other side of the handle.handle.
    10. 10. Knife SkillsKnife Skills • Grip the knife by placingGrip the knife by placing three fingers on thethree fingers on the bottom of the handle,bottom of the handle, the index finger flatthe index finger flat against the blade on oneagainst the blade on one side, and the thumb onside, and the thumb on the opposite side.the opposite side. Although this grip mayAlthough this grip may be uncomfortable forbe uncomfortable for some, it offers maximumsome, it offers maximum control and stability.control and stability.
    11. 11. Knife SkillsKnife Skills To make slices of equal width, adjust the index finger while working, moving the thumb and fingertips down the length of the food. ControlControl Knife movementKnife movement must be controlled in order tomust be controlled in order to make safe, even cuts.make safe, even cuts. •Guide the knife with oneGuide the knife with one hand while holding the foodhand while holding the food firmly in place with the otherfirmly in place with the other hand.hand. •Allow the sharp edge of theAllow the sharp edge of the blade to do the work, ratherblade to do the work, rather than forcing the bladethan forcing the blade through the food. A sharpthrough the food. A sharp knife provides the surest cutsknife provides the surest cuts and is the safest to use.and is the safest to use. •Smooth, even strokes workSmooth, even strokes work best.best.
    12. 12. Knife Safety and CareKnife Safety and Care • Always use the appropriate knife for the cutting task.Always use the appropriate knife for the cutting task. Never use a knife for a task for which it was notNever use a knife for a task for which it was not designed. Opening cans and prying open lids are notdesigned. Opening cans and prying open lids are not tasks meant for knives. Always use a sharp knife. Dulltasks meant for knives. Always use a sharp knife. Dull knives require more force, creating a situation inknives require more force, creating a situation in which the knife might slip and cause an injury.which the knife might slip and cause an injury. • Always use a cutting board with a knife. Marble andAlways use a cutting board with a knife. Marble and metal surfaces dull the blade and may cause damagemetal surfaces dull the blade and may cause damage to the knife. Never let the knife blade or its handleto the knife. Never let the knife blade or its handle hang over the edge of a cutting board or work table.hang over the edge of a cutting board or work table. Someone might be injured by bumping into the knife,Someone might be injured by bumping into the knife, or the knife might fall and be damaged.or the knife might fall and be damaged. • When carrying a knife, hold it by the handle with theWhen carrying a knife, hold it by the handle with the point of the blade pointed straight down. Never try topoint of the blade pointed straight down. Never try to catch a falling knife. Step away from the knife, and letcatch a falling knife. Step away from the knife, and let it fall.it fall.
    13. 13. Knife Safety and CareKnife Safety and Care • To hand a knife to someone else, lay the knifeTo hand a knife to someone else, lay the knife down on the work surface, or hold the knife by thedown on the work surface, or hold the knife by the dull side of the blade while carefully extending thedull side of the blade while carefully extending the handle toward the other person.handle toward the other person. • Do not leave a knife in a water filled sink.Do not leave a knife in a water filled sink. Someone could reach into the sink without seeingSomeone could reach into the sink without seeing the knife and get cut.the knife and get cut. • Always wash, rinse, sanitize, and air-dry knivesAlways wash, rinse, sanitize, and air-dry knives before putting them away. Do not clean knives inbefore putting them away. Do not clean knives in the dishwasher. They pose a risk to the personthe dishwasher. They pose a risk to the person loading and unloading the dishwasher, and theloading and unloading the dishwasher, and the blades could be dented or damaged throughblades could be dented or damaged through contact with other utensils. Also, wooden handlescontact with other utensils. Also, wooden handles cannot stand the intense heat and prolongedcannot stand the intense heat and prolonged exposure to water.exposure to water. • Dry the blade by carefully wiping from its dullDry the blade by carefully wiping from its dull side.side.
    14. 14. Sharpening KnivesSharpening Knives • Use a sharpening stone, orUse a sharpening stone, or whetstone,whetstone, to sharpento sharpen knives. The stone can be dry or wet with water orknives. The stone can be dry or wet with water or mineral oil. As the edge of the blade is passedmineral oil. As the edge of the blade is passed over the whetstone, the grit in the stone sharpensover the whetstone, the grit in the stone sharpens the cutting edge.the cutting edge. • A whetstone can be made of either silicon carbideA whetstone can be made of either silicon carbide or stone and may have up to three sides, whichor stone and may have up to three sides, which range from coarse to fine grain.range from coarse to fine grain. • Begin by sharpening against the coarsest stoneBegin by sharpening against the coarsest stone and end with the finest stone, taking only about 10and end with the finest stone, taking only about 10 strokes against the coarsest stone before movingstrokes against the coarsest stone before moving on to the nexton to the next..
    15. 15. Knife Safety and CareKnife Safety and Care • Trueing,Trueing, a steel is used to keep the knifea steel is used to keep the knife blade straight and to smooth out anyblade straight and to smooth out any irregularities.irregularities. – Trueing does not sharpen the blade, but itTrueing does not sharpen the blade, but it does help maintain the edge betweendoes help maintain the edge between sharpenings.sharpenings. • Sanitizing KnivesSanitizing Knives – Wash, rinse, and sanitize knives after everyWash, rinse, and sanitize knives after every cutting task to avoid cross-contamination andcutting task to avoid cross-contamination and to destroy harmful microorganisms.to destroy harmful microorganisms.
    16. 16. Storing KnivesStoring Knives • Storing knives properly will protect both the knives and the people who work around them. A slotted knife holder or a magnetized bar hung on • the wall are two convenient storage solutions. • A custom-built drawer with a slot for each knife is another storage option. • A knife kit is a safe, convenient, and portable storage unit. • Individual slots hold knives safely in the kit. • Vinyl cases are easy to clean and sanitize.
    17. 17. KNIFE CUTSKNIFE CUTS Basic Cuts:Basic Cuts: •Strip Cuts – Batonnet – Julienne and Allumette – Fine Julienne •Cube Cuts – Brunoise:very small dice – Macedoine: small dice – Parmentier: medium Dice – Carre’: large Dice Other Cuts:Other Cuts: •Tourné •Oblique •Diagonal •Paysanne •Rondelle •Fanning •Wedge •Slice •Chop •Mince and Finely Mince •Chiffonade and Shred • Fluting • Zest •Supreme •Parisienne
    18. 18. KNIFE CUTSKNIFE CUTS
    19. 19. 1/4 x 1/4 x 2–2 1/2 inches 1/8 x 1/8 x 1–2 inches 1/16 x× 1/16 x 2 inches 3/4 x 3/4 x 3/4 inch 1/2 x 1/2 x 1/2 inch 1/4 x 1/4 x 1/4 inch 1/8 x 1/8 x 1/8 inch 1/2 x 1/2 x 1/8 inch Julienne/Alumette KNIFE CUTSKNIFE CUTS Batonnet Fine Julienne Carre BrunoiseMacédoineParmentierPaysanne Chifonade Tourne Rondelle Parisienne
    20. 20. THE END! THANK YOU 
    21. 21. DON’T FORGET TO FOLLOW ME ON TWITTER @JOVIINTHECITY THANK YOU 

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