knife skills 101 - springfield public schools• keeping the knife’s tip on the board, • chop...
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Knife Skills 101 How to Safely
use a knife in the kitchen.
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• Your Description Goes Here
The Basics… • Do not place knife in sink.
• Clean by hand immediately and
store properly.
• When cleaning blade, always wipe blade from dull side
• Use a proper grip • Place fingers of guiding hand in proper position
• Always cut on a cutting board Stabilize the cutting board with damp towel or grip-mate
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… How to Hold a Knife… The Pinch Grip… • index finger resting flat against one side of
blade and thumb on opposite side .
• Secure the food with the guiding hand
• Alternate the claw grip
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• Your Description Goes Here
Top 2 Safety Rules… #1: Keep your
mind on what you are doing! #2: Do not
distract others who are using a
knife!
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Types of Knives
• Serrated– • Slice,coarse foods, bread
• Butcher–large rigid blade tip curves up
• Chef/French trimming, chopping,slicing and dicing.
• Fillet–pointed tip used to
filletfish.
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Type of Knives… • Utility – peeling and slicing
• Boning-Thin knife to remove bones
• Paring – peel or work delicate cuts
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• Slicing: – To cut a food into relatively broad, thin pieces. The cut pieces of the
food.
• Chopping: – To cut food into irregular pieces. The size is specified if it is
critical to the outcome of the recipe. • Mincing:
– To cut or chop a food very finely.
• Shredding: – To use a knife or a shredder (a cutting tool with round, smooth,
sharp-edged holes) to cut food into long, thin strands.
• Grating: – To rub hard-textured food against a grater (a tool with small, rough,
sharp-edged holes) to reduce to fine particles. Grating works best with firm foods; soft food (such as some cheeses) form clumps.
•
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Basic Knife Cuts...
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• ¾ inch × ¾ inch × ¾ inch
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measures ½ inch
× ½ inch
× ½ inch
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measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another
cut, the medium dice.
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matchstick - measures 1/8 inch × 1/8 inch × 2½ inches
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To shred
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• Wash and destem the leaves as
necessary. Stack several leaves on top of each other and roll
them tightly like a cigar.
• Make fine slices across the leaves while holding the leaf roll tightly.
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1 Wash the parsley in cold water; drain well. Remove the parsley sprigs from the stems.
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• Grip the knife in one hand. • With the other hand spread flat, hold the knife’s
tip on the cutting board.
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• Keeping the knife’s tip on the board,
• chop the parsley sprigs by rocking the curved blade of the knife up and down while moving the knife back and forth over the parsley.
• Place the chopped parsley in a kitchen towel or a double layer of cheesecloth.
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• Rinse it under cold water and squeeze out as much water as possible.
• The chopped parsley should be dry and fluffy.
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Break the head of the garlic into individual cloves with your hands.
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• Lightly crush the cloves using the flat edge of a chef’s knife or a mallet.
• They will break open and the peel can be separated easily from the garlic flesh
• With a flat hand, hold the knife’s tip on the cutting board.
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Using a rocking motion, chop the garlic cloves to
the desired size.
Garlic is usually chopped very
fine.
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• 1 Using a paring knife, remove the stem end.
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• Trim the root end but leave it nearly in tact (this helps prevent the onion from falling apart while dicing).
• Peel away the outer skin; be careful not to remove and waste too much onion.
• Dicing an Onion 2 Cut the onion in half through the stem root.
• Place the cut side down on the cutting board.
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• Cut parallel slices of the desired thickness vertically through the onion from the root toward the stem without cutting completely through the root end
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Dicing an Onion: Make a single horizontal cut on a small onion or two horizontal cuts on a large onion through the width of the large onion, again without cutting through the root end.
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Turn the onion and cut slices perpendicular to the other slices to produce diced onion.
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Appearance
Cook time
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Handle: – The part of a
chef's knife you'll have the most contact with is the handle.
– So you'll want to make sure it's comfortable and fits your hand.
– It shouldn't feel slippery or cause you to have to grip excessively hard.
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• The Heel: – The heel is the widest
part of the knife, located at the rear of the blade where it meets the handle.
– This section of the cutting edge is used for chopping hard items like carrots, nuts or even chicken bones.
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• The Tang: – The best knives are
forged from a single piece of steel that runs the entire length of the knife.
– That means the steel extends all the way into the handle.
– The section of steel inside the handle is called the tang, and if it goes all the way to the end of the handle, it's called a "full tang."
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• The Rivets: – Rivets are the raised,
cylindrical studs that keep the handle securely attached to the tang portion of the knife.
– This type of construction is typical of knives with wooden handles.
– If rivets are present, make sure that their tops are smooth and that they don't protrude from the handle at all.
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• The Bolster: • The bolster is the thick
shoulder of heavy steel located at the front of the handle where it meets the spine, or the top (non-cutting) edge of the blade.
• In addition to balancing the knife, the bolster also helps keeps your fingers from slipping while you work, thus preventing hand fatigue and blisters.
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• In your Journal answer the following questions:
– 1. What are the 2 MAIN rules to follow when working with knives?
– 2. Describe the importance of using uniform cuts.
– 3. What part of the knife will you come in most contact with?
– 4. Describe “The Pinch Grip” – 5. Why is it important to learn about knife
safety and skills?