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Basic knife skills presentation
- 1. Basic Knife Skills ARENA FOOD SERVICE, INC. WEDNESDAY, JUNE 20, 2018 SPECIAL THANKS TO SYSCO-CENTRAL ILLINOIS
- 3. Types of Metal Carbon Steel Relatively Soft, Takes a Fine Edge Susceptible to Rust, Needs Frequent Sharpening Stainless Steel Very Hard, Relatively Brittle Keeps edge, Hard to Sharpen High Carbon Stainless Steel Good Combination of Metal Qualities Holds Sharp Edge, Easy to Sharpen Ceramic Brittle, Non Staining Easy to Sharpen Plastic Non Reactive Cannot Be Sharpened
- 4. Types of Handles Wooden Handle Better Hand Feel Aesthetically Pleasing Less Durable Can Be Repaired Plastic Handle More Sanitary Unique Designs Ergonomic Composite Handles Molded to the Knife No Rivets
- 5. Parts of a Knife
- 6. Knife Tang Full tang-Most powerful –gives more strength and is used fro heavier tasks. Partial tang
- 10. Chef’s Knife/ French Knife Most versatile knife Peeling, trimming, chopping, slicing, dicing
- 11. Slicer Long thin blade Used for cutting large food such as meat and poultry. Used for carving
- 12. Serrated Slicer Toothed like. Uses a sawing motion to cut food Used for slicing soft foods such as cake, bread and tomatoes
- 13. Boning Knife Used to remove bones from meat, fish and poultry
- 15. Paring Knife Pares or trims off the peel from fruits and vegetables
- 16. Butcher Knife Cut meat, fish or poultry
- 17. Knife Care
- 18. Knife Sharpening Using a whetstone Hold knife at 20° angle Draw knife across stone Must use lubrication PUTS THE EDGE ON A DULL BLADE
- 19. Using a Steel Draw the knife blade slowly along the entire length of a steel at a 20° angle Straightens the blade between sharpening
- 20. Knife Sanitizing Wash in hot soapy water after each task Rinse Sanitize after each use to prevent cross contamination and the spread of microorganism Air dry
- 21. Storing Knives Slotted knife holder Knife Kit Custom built drawer Magnetized bar
- 22. Knife Storage Do not store in utensil drawer
- 23. Knife Safety Use the Correct Knife for the Task Cut Away From Yourself Whenever Possible Use a Cutting Board at all Times Use a Cutting Board that is Firmly In Place Keep Knives Sharp Do Not Use a Knife With a Broken Handle Carry Knives Down and at Your Side Never Catch a Falling Knife Never Leave a Knife in the Sink Store Properly
- 24. Knife Cuts
- 25. Knife Cuts: Slicing Cut food into large thin pieces Rondelle Vegetables, Meat Bias Cut Vegetables, More Surface Area, Quicker Cooking Chiffonade Slicing Herbs, Limited Application
- 26. Knife Cuts: Mincing Food cut into smallest irregular pieces possible Generally used for Flavoring Components Garlic, Onions, Ginger
- 27. Knife Cuts: Stick Cuts Batonnet French Fries, Primary Vegetable Julienne Secondary Vegetable, Quick Cooking, Raw Products Fine Julienne Garnish, Salad
- 28. Knife Skills: Dicing Large Dice Soups, Stew, Product is Main Component Medium Dice Soups, Secondary Component, Flavor Development Small Dice Flavor Development, Delicate Dishes, Garnish Brunoise Garnish, Small Dishes