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Ch06 ln knife skills
1.
Knife Skills CHAPTER 5 Labensky,
et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
2.
After studying this
unit You will be able to: Care for knives properly Use knives properly Cut foods into a variety of classic shapes Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
3.
One of the
most important tools the student chef must master is the knife. Good knife skills are critical to a chef’s success because the knife is the most commonly used tool in the kitchen. Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
4.
Using the Knife
Safely 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
5.
Using a Knife
Safely (cont.) 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
6.
Caring for Your
Knives Sharpening Whetstone Steel Washing and storing Do not wash knives in commercial dishwashers Always wash and dry knives by hand Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
7.
Controlling Your Knife
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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
8.
Cutting with Your
Knife 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
9.
Horizontal Slicing 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
10.
Chopping To chop is
to cut an item into small pieces where uniformity of size and shape is neither necessary or feasible Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
11.
Cutting Sticks Batonnet 1/4 X
1/4 X 2 ½ inches Julienne 1/8 X 1/8 X 2 ½ inches Fine julienne 1/16 X 1/16 X 2 ½ inches Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
12.
Dice Cuts 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
13.
Mincing To mince is
to cut items into very small pieces The terms finely chopped and minced are often used interchangeably Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
14.
Round Cuts Tourner Football-shaped pieces
with seven equal sides and blunt ends Parisiennes Spheres of fruits or vegetables cut with a small melon ball cutter Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
15.
Mandoline The mandoline is
a nonmechanical cutting tool Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
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