chapter 8 knives and hand tools in the professional kitchen
TRANSCRIPT
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Chapter 8Chapter 8
Knives and Knives and Hand Tools in Hand Tools in
the the Professional Professional
Kitchen Kitchen
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ObjectiveObjective
• Explain the elements of knife construction and how they relate to quality
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KnivesKnives
• The knife is the chef’s most important tool
• The cutting task seems almost effortless with a sharp, well-constructed knife
• An aspiring chef should invest in a good quality chef knife
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Choosing a KnifeChoosing a Knife
• Factors to consider– Type of metal used for the blade– Length of tang– Handle material and weight– Bolster
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Choosing a KnifeChoosing a Knife
• Metals used for knife blades– Carbon steel
• Benefit–easy to sharpen• Drawbacks–discolors quickly; rusts if left wet; may
transfer metallic flavor to foods
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Choosing a KnifeChoosing a Knife
• Metals used for knife blades (continued)– Stainless steel
• Benefits–does not pit, rust, or discolor; no affect on flavor of foods
• Drawback–more difficult to sharpen and keep sharp
– High-carbon stainless steel• Benefits–easier to sharpen and maintain; does not
rust or discolor
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Choosing a KnifeChoosing a Knife
• Length of the tang– Full tang: one continuous piece of metal that
extends to the end of the handle– Rattail tang: thin piece of metal that extends
into the handle of the knife
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Choosing a KnifeChoosing a Knife
• Handle– Handles can be made from hardwoods,
plastic, rubber, or composite materials– The weight of the handle should be balanced
with the weight of the blade
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Choosing a KnifeChoosing a Knife
• Bolster– More expensive knives are constructed with a
bolster that strengthens the blade at a stress point where knife blades often crack or chip
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Cutting BoardsCutting Boards
• Cutting boards can be made from synthetic composite or hardwoods
• Synthetic boards may be color-coded to specify their use
• Cutting boards must be cleaned and sanitized after each use to avoid cross-contamination
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ObjectiveObjective
• Recognize various knives and hand tools used in the professional kitchen
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Knives and Their UsesKnives and Their Uses
• Chef Knife– Used for chopping,
slicing, and most other cutting tasks
– Lengths vary between 8 and 14 inches
• Slicers– Use a light sawing
motion to cut cooked meat, poultry, and other foods into thin, even slices
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Knives and Their UsesKnives and Their Uses
• Utility Knife– 5 to 7 inch blades– Blade is more flexible
but not wide enough for chopping tasks
• Serrated Slicer– Useful for cutting
breads and pastries
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Knives and Their UsesKnives and Their Uses
• Boning and Filet Knives– Blade is approximately 6 inches long and
narrower than a chef or utility knife– Boning knives are used for separating muscle
from bone on meat or poultry– Filet knives are often used for filleting and
portioning fish
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Knives and Their UsesKnives and Their Uses
• Paring Knives– Designed to cut away
skin or peel, also useful for cutting intricate garnishes and other detail work
• Tourné Knife– Used for cutting
vegetables into tournés
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Knives and Their UsesKnives and Their Uses
• Scimitar– Excellent for cutting
steaks from large cuts of meat
– Sometimes called a butcher’s knife
• Cleavers– Used for chopping– Heavier cleavers can
chop through bones
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Knives and Their UsesKnives and Their Uses
• Oyster Knife– Blade is not sharp, but
the pointed tip is used to pry apart the top and bottom shells of oysters
• Clam Knife– Blade tapers to an edge,
but is not honed sharp– Blade is wedged
between the top and bottom shells of the clam to pry it open
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Knives and Their UsesKnives and Their Uses
• Palette Knives and Spreaders– Come in various
lengths and widths– Have flexible blades,
but are not sharp– Designed to spread
coatings on foods and also used to turn food
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ObjectiveObjective
• Apply techniques to sharpen and maintain a good edge on a knife using a steel and whetstone
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Sharpening KnivesSharpening Knives
• Knowing how to keep a knife sharp is very important
• The tools used to sharpen knives are the steel and the whetstone
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Using the SteelUsing the Steel
• The steel is designed to remove very small, rough metal irregularities on the edge of the blade
• When using the steel,– hold the blade at the proper angle to the
steel– use only moderate force when stroking the
steel
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Technique: Using a SteelTechnique: Using a Steel
Method One1. Hold the steel in front
of you parallel to your body. Place the heel of the blade at the top end of the steel with the knife at a 20-degree angle to the steel.
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Technique: Using a SteelTechnique: Using a Steel
Method One (continued)
2. Rotate the wrist of your knife hand downward and gently draw the length of the blade across the steel, ending with the tip.
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Technique: Using a SteelTechnique: Using a Steel
Method One (continued)
3. Repeat the process several times on each side of the blade until the edge has a fine finish.
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Technique: Using a SteelTechnique: Using a Steel
Method Two
1. Place the tip of the steel on the cutting board and grasp the handle so the steel is vertical, butt side up.
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Technique: Using a SteelTechnique: Using a Steel
Method Two (continued)
2. Place the heel of the blade at the top of the steel keeping the edge of the knife at a 20-degree angle to the steel.
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Technique: Using a SteelTechnique: Using a Steel
Method Two (continued)3. With even pressure draw the blade across the
steel to the tip maintaining the 20-degree angle.
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Technique: Using a SteelTechnique: Using a Steel
Method Two (continued)
4. Repeat the process several times on each side of the blade until the edge has a fine finish.
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The WhetstoneThe Whetstone
• Whetstones can be made from a variety of abrasive mineral materials that act to grind and hone a knife to a sharp edge
• Most stones have a rough side, used first to grind an edge on the blade, and a fine side, used to hone it
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LubricantsLubricants
• Lubricating a stone makes sharpening easier and helps remove the filings of metal created during sharpening
• Water or mineral oil is commonly used
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Technique: Using a WhetstoneTechnique: Using a Whetstone
1. Place sharpening stone on a wet towel or rubber mat to prevent it from slipping. Begin with the coarsest side of the stone.
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Technique: Using a WhetstoneTechnique: Using a Whetstone
2. If using a lubricant, saturate the surface of the stone with an even layer of water or mineral oil.
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Technique: Using a WhetstoneTechnique: Using a Whetstone
3. Hold knife at a 20-degree angle to the surface of the stone.
4. Maintain 20-degree angle as you begin with the heel of the blade in the upper left-hand corner of the stone.
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Technique: Using a WhetstoneTechnique: Using a Whetstone
5. Draw knife down and across the stone until the tip of the knife is on the lower right-hand corner of the stone. Maintain even pressure on all parts of the blade.
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Technique: Using a WhetstoneTechnique: Using a Whetstone
6. Repeat process on other side of the blade. Begin with the heel in the upper-right corner of the stone and finish with the tip in the lower-left corner.
7. Repeat the process 5 to 10 times depending on the dullness of the blade. Apply equal pressure to all parts of the blade and an equal number of strokes to each side of the blade.
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Technique: Using a WhetstoneTechnique: Using a Whetstone
8. Turn stone to its finer side, lubricate it, and repeat steps three through six.
9. To finish the edge, hone it on the steel.
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ObjectiveObjective
• Recognize various knives and hand tools used in the professional kitchen
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Hand ToolsHand Tools
• Peelers– Used to remove the
skin of fruits and vegetables
– Stationary peeler has a slit blade that does not move
– Blade on a swivel peeler swivels or rocks
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Hand ToolsHand Tools
• Whips and Whisks– Used to incorporate air
into a mixture or blend ingredients
– Wires may be flexible for incorporating more air into a thinner substance, or rigid for mixing thicker substances
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Hand ToolsHand Tools
• Meat Fork– Used to turn large
pieces of meat during cooking and test for doneness
• Tongs– Act as an extension of
the hand for handling food items
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Hand ToolsHand Tools
• Parisienne Scoops– Used to scoop a
variety of foods into small balls
– Available in a variety of sizes
• Spiders– Used to strain items or lift
them out of liquid– Mesh disc at the end of
the handle resembles a spider’s web
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Hand ToolsHand Tools
• Skimmer– Designed to remove
impurities that form scum on the surface of simmering liquids
– Can also be used to perform the same tasks as a spider
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Hand ToolsHand Tools
• Ladles– Used for portioning
liquid products; come in a wide range of sizes
– Volume capacity is usually imprinted on the handle
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Hand ToolsHand Tools
• Kitchen Spoons– Sturdy stainless steel
spoons can be solid, slotted, or perforated
– Slotted and perforated spoons are used for draining wet products
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Hand ToolsHand Tools
• Offset Spatulas– Used to lift, turn, and
carry food items– Available in a variety of
sizes and thicknesses– Some models are
perforated to allow for draining a food product
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Hand ToolsHand Tools
• Spatulas– A flexible rubber or plastic
blade on a long handle– Used to remove food
product from containers– Heat-tempered spatulas
are also used for cooking in nonstick pans to avoid scratching their finish
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Hand ToolsHand Tools
• Scrapers– A plain plastic blade
without a handle used by bakers and pastry chefs
– Particularly useful for scraping down large mixing bowls
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Hand ToolsHand Tools
• Zester– Designed to remove
fine strips of the outer rind of citrus fruits
• Channel Knife– Cuts a decorative
groove in the surface of fruits and vegetables
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Hand ToolsHand Tools
• Garnishing Knives– V- or U-shaped
chisels used to carve decorations from fruits and vegetables
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ReviewReview
• Explain factors to consider when choosing a knife
– Metal used for blade: carbon steel, stainless steel, high-carbon stainless steel
– Tang size: full, rattail– Handle materials: hardwoods, plastic, rubber,
or composite materials– Bolster
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ReviewReview
• Name and describe the two tools used to sharpen knives
– Steel: a rod designed to remove very small, rough metal irregularities on the edge of the blade and to realign it
– Whetstone: used to sharpen the edge of a blade that has become dull
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Palette knives Tongs
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Parisienne scoop Utility knife
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Boning knife Meat fork
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Scraper Slicer
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Tourné knife Skimmer
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Whisk Oyster knife
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Scimitar Serrated slicer
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Spatula Paring knife
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Filet knife Cleaver
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Ladles Clam knife
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Garnishing knives Chef knife
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Channel knife Peelers
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Offset spatula Zester
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Knives and Hand Tools Knives and Hand Tools IdentificationIdentification
Spoons Spider