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Knife SkillsKnife SkillsFSA 103
Knives and their different uses Knives and their different uses
What to look for:-High carbon steel the best, it doesn’t rust, corrode
or discolor-The “tang”, is the portion of the blade inside handle.
Full “tang” the best-Will it hold a fine edge-Does it feel comfortable in your hand-The weight of the knife-Remember a good quality knife will sharpen better,
last longer, do the things you want it to do.
***Use right knife for job needed ***
Types of knivesTypes of knives
French - it is the most used, A general purpose knife, 10 inch most popular, larger knives for heavier work, smaller for more delicate work
Paring knife - small pointed blade 2 to 4 inches, used for trimming, and peeling
Utility Knife- narrow pointed , often used in pantry cutting lettuce, also can be used for carving
Boning knife – Stiff blades for heavier work, flexible blades for more delicate work (example filleting fish)
Slicer – Long and slender, used for carving and slicing Serrated Slicer- used for cutting bread cakes and
similar items
Other types of knivesOther types of knives
Butcher knife - heavy broad, used for cutting , sectioning and trimming raw meats
Scimitar - curved pointed blade, used for accurate cutting of steaks for example
Cleaver- Very heavy, wide blade, often used for cutting bones
Oyster knife- blunt short rigid and dull point
Clam knife- short, rigid with slight edge
Using the knifeUsing the knife
***To get the best use out of a knife, KEEP IT SHARP AND HANDLE IT PROPERLY
Less apt to cut yourself with sharp knife The right knife and a sharp knife will do
what you want it to do. Meaning - it will cut or move where you want it to go!
Keeping the Knife sharpKeeping the Knife sharp
Stone is best tool-Most Electric sharpeners wear away too
much of the knife Sharpening Stone Guidelines-Hold blade at constant 20 degree angle-Make light, even strokes, the same number on each side-Sharpen in one direction only to get a regular uniform edge-Do not over sharpen-Finish with a few strokes on a steel and wipe blade clean.
Keeping the Knife sharpKeeping the Knife sharp
Steel***It is not used to sharpen but to true the
edge and maintain the edge
Guidelines-Hold at 20 degree angle as well-Make light strokes, don’t grind-Alternate sides with even, regular stokes-Use no more than 5-6 strokes on each side, too much steeling
can actually dull blade-Use steel often and you will not have to use stone as often
HandlingHandling
Grip-Proper grip gives you control of knife-Better grip speed and accuracy increases, prevents slipping
and less chance for an accident-The type of grip depends on type of job you are doing and the
size of the knife
Guide hand-While one hand controls the knife, the other hand controls the
product being cut-Hold the item being cut , firmly so it doesn’t slip-Guide the knife, the blade slides against the fingers, position
of hand controls the cut-Fingertips are curled under, rest of hand is perpendicular-Don’t forget about the thumb
Cutting TechniquesCutting Techniques
***Uniformity*** Why?-Even cooking -Enhances the appearance of product
Using different parts of the bladeTip of the blade- delicate and small itemsCenter of blade –is used most for general workHeel of knife -is used for heavy coarse work when
greater for is required
Basic cuts and shapesBasic cuts and shapes
Slicing ConcasseDicing MincePeeling ShredChopping EmincerChiffonade Zesting
Basic cuts and shapesBasic cuts and shapes
Basic Cuts and ShapesBasic Cuts and Shapes
SAFETY!!SAFETY!!
***DO’s***-Keep knives sharp-Pay attention to work-Keep an eye on finger tips and thumb-Use on Cutting boards only-Store carefully-Good Mise en place-Clean carefully with blade away from you-Use knife the way it was meant to be used-Use right knife for right job
SafetySafety
***Don’ts ***-Do not cut on a metal surface-Don’t open cans or bottles with knife-Don’t catch a falling knife-Don’t put knives in sink or in a place they cannot be
seen-Travel with knife pointed out-Don’t hack-Don’t raise knife higher than knuckle-Do not go faster than you are comfortable wit-Don’t use wrong knife for job meant for different type
of knife
To get the best use out of your To get the best use out of your knife knife keep it sharpkeep it sharp and and
always always handle it properly!handle it properly!