culinary foundations session three-knife skills knife skills vegetable cuts and mise en place

Culinary FoundationsCulinary Foundations Session Three-Knife SkillsSession Three-Knife Skills

KNIFE SKILLSKNIFE SKILLS

vegetable cuts and vegetable cuts and mise en placemise en place


AgendaAgenda

QuizQuiz Quiz ReviewQuiz Review Intro to KnivesIntro to Knives Self Intro—Standard BreadingSelf Intro—Standard Breading Knife Skills DemoKnife Skills Demo Knife Skills ReviewKnife Skills Review Discuss Standard BreadingDiscuss Standard Breading


Knife construction Knife construction and configurations:and configurations:

Material and configuration of the Material and configuration of the knife blade makes the difference knife blade makes the difference in how a knife functions, how in how a knife functions, how sharp and clean it stays, and how sharp and clean it stays, and how it handles in the heavy use it handles in the heavy use demanded in a professional demanded in a professional kitchen. kitchen.


Materials UsedMaterials Used

Obsidian, Bone, and CeramicObsidian, Bone, and Ceramic Carbon SteelCarbon Steel Stainless surgical steelStainless surgical steel High carbon stainless steelHigh carbon stainless steel


Holding the KnifeHolding the Knife

There are many different ways a There are many different ways a knife can be held. The way you hold knife can be held. The way you hold the knife depends on how your knife the knife depends on how your knife and your hand fit together, and and your hand fit together, and according to the task you must according to the task you must complete. complete.

The four basic grips are as follows:The four basic grips are as follows:


Holding the KnifeHolding the Knife


Sharpening SteelsSharpening Steels


Classic CutsClassic Cuts


Mise en PlaceMise en Place

French term literally meaning “everything in it’s French term literally meaning “everything in it’s place” place”

Organize and plan your work!Organize and plan your work! Set up your work area safely and completely before you start Set up your work area safely and completely before you start

to workto work Gather items necessary to keep your work area safe and Gather items necessary to keep your work area safe and

cleanclean Gather the appropriate portioning and storage materialsGather the appropriate portioning and storage materials Use scales properlyUse scales properly Keep food at the best possible temperatureKeep food at the best possible temperature Stand in a natural position, facing the cutting board squarely Stand in a natural position, facing the cutting board squarely Arrange your work so it flows in a logical directionArrange your work so it flows in a logical direction Use gloves properlyUse gloves properly


On vegetablesOn vegetables What are they?What are they? What are heirloom vegetables and why are What are heirloom vegetables and why are

they important?they important? How should fresh vegetables be cared for ?How should fresh vegetables be cared for ? How should they be prepared for cooking How should they be prepared for cooking

for the lab exercises?for the lab exercises? Cutting-Cutting- Blanching-Blanching- Parboiling-Parboiling- Shocking/refereshing-Shocking/refereshing-


Standard breading/battering Standard breading/battering procedure:procedure:


On deep-frying On deep-frying

What equipment is needed for deep-What equipment is needed for deep-fryingfrying

How is food prepared for deep-frying?How is food prepared for deep-frying? What safety precautions should be What safety precautions should be

taken?taken? How is the equipment cleaned after How is the equipment cleaned after

using it?using it?


Preparation and Knife SkillsPreparation and Knife Skills

Knife ConstructionKnife Construction


Obsidian, Bone, and Obsidian, Bone, and CeramicCeramic

Predates Predates metal workmetal work

Very Very dense/brittledense/brittle

UnsanitaryUnsanitary Ceramics Ceramics

coming backcoming back


Carbon SteelCarbon Steel

ProsPros ConsConshard alloyhard alloy darkens with darkens with

useuse

sharpens easily sharpens easily and welland well

easily stained easily stained and rusts and rusts

health codes health codes restrictingrestricting

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Stainless Surgical SteelStainless Surgical Steel

• Resist corrosion, however, most are Resist corrosion, however, most are only mediocre knives because they only mediocre knives because they are very difficult to sharpenare very difficult to sharpen


High Carbon StainlessHigh Carbon Stainless

A combination of the best of both A combination of the best of both worlds. It is relatively expensive. worlds. It is relatively expensive. Molybdenum, chromium, and Molybdenum, chromium, and vanadium are added to high carbon vanadium are added to high carbon steel and the resultant alloy is easily steel and the resultant alloy is easily sharpened, keeps an edge and is sharpened, keeps an edge and is stain resistant.stain resistant.


Shape of the BladeShape of the Blade

The shape of the blade: More The shape of the blade: More expensive knives are hand-shaped expensive knives are hand-shaped as opposed to stamped out on a as opposed to stamped out on a machine stamped knives have no machine stamped knives have no bolster or collar. Consequently, bolster or collar. Consequently, they are not likely to feel as well-they are not likely to feel as well-balanced in one’s handbalanced in one’s hand


TemperingTempering

The tempering of a knife: Heating and The tempering of a knife: Heating and chilling between grinding, strengthens chilling between grinding, strengthens makes a knife blade more flexible as makes a knife blade more flexible as opposed to brittle. The sharpness and opposed to brittle. The sharpness and durability of the cutting edge is durability of the cutting edge is dependent on proper tempering.dependent on proper tempering.


BevelingBeveling

Beveling of knife-edge: The angle of Beveling of knife-edge: The angle of the bevel, and the manner in which the the bevel, and the manner in which the beveling is done depends on the beveling is done depends on the thickness of the blade. A thin blade thickness of the blade. A thin blade requires a flatter angle than a thick requires a flatter angle than a thick one. A sharp angle on a thin blade one. A sharp angle on a thin blade dulls quickly as does a long angel on a dulls quickly as does a long angel on a thick blade. Hollow grinding allow a thick blade. Hollow grinding allow a stout blade to be sharpened more stout blade to be sharpened more easily and effectively.easily and effectively.


Serrated or smooth? Since slicing Serrated or smooth? Since slicing involves a back-and-forth-sawing motion, involves a back-and-forth-sawing motion, serrated knives often seem more serrated knives often seem more effective than smooth-edged ones. But effective than smooth-edged ones. But the rough edge is likely to tear or shred the rough edge is likely to tear or shred delicate foods. Most professionals prefer delicate foods. Most professionals prefer smooth blades for this reason, using smooth blades for this reason, using serrated only for cutting breads, and soft serrated only for cutting breads, and soft fruits or vegetables such as tomatoes.fruits or vegetables such as tomatoes.

SerrationSerration


HandlesHandles

• Sanitation is KING

• Then Comfort


Wood HandlesWood Handles

Natural rosewood or walnut handles look Natural rosewood or walnut handles look and feel great, however, water can damage and feel great, however, water can damage them, and they may deteriorate with age. them, and they may deteriorate with age. If cracks develop, germs can hide in the If cracks develop, germs can hide in the wood fibers. Natural woods impregnated wood fibers. Natural woods impregnated with plastic resins seem to have it all - with plastic resins seem to have it all - durability as well as good looks and feel.durability as well as good looks and feel.


Sani HandlesSani Handles

Plastic or composite “sani” handles are Plastic or composite “sani” handles are made to last. They can be washed in made to last. They can be washed in commercial dish machines, and are easy commercial dish machines, and are easy to keep sanitary. The down side is they do to keep sanitary. The down side is they do not feel as comfortable in the hand. not feel as comfortable in the hand.


Purchasing TipsPurchasing Tips

pick up the knife and feel how it fits the hand. Is pick up the knife and feel how it fits the hand. Is it plastic or wood? Is the handle attached to the it plastic or wood? Is the handle attached to the tang?tang?

tang running through the handle, gives the tang running through the handle, gives the knife balance needed for good cutting and knife balance needed for good cutting and handling.handling.

do blade and handle work together? ample do blade and handle work together? ample clearance under its handle so the knuckles do clearance under its handle so the knuckles do not touch the counter not touch the counter

hand cannot easily slip onto the sharp blade. hand cannot easily slip onto the sharp blade.


The Ideal KnifeThe Ideal Knife

durable constructiondurable construction takes an edge easily takes an edge easily maintains sharpness wellmaintains sharpness well easy to keep it sanitaryeasy to keep it sanitary safe and comfortable in handsafe and comfortable in hand Generally, hand-forged knives will fill Generally, hand-forged knives will fill

the bill for a lifetime.the bill for a lifetime.


Types of KnivesTypes of Knives

Chef or French knifeChef or French knife:: Probably the most popular all-around knife in the kitchen. It is Probably the most popular all-around knife in the kitchen. It is

particularly well designed for general cutting and chopping.particularly well designed for general cutting and chopping. Paring knifeParing knife: :

This knife is small and easy to handle for peeling and coring This knife is small and easy to handle for peeling and coring fruits and vegetables.fruits and vegetables.

Boning knifeBoning knife: : this knife is designed to bone out meat, poultry and fish. It is this knife is designed to bone out meat, poultry and fish. It is

available with varying degrees of blade flexibility to allow for available with varying degrees of blade flexibility to allow for the most delicate fish bone and the harder, more resilient the most delicate fish bone and the harder, more resilient bones of large cattle.bones of large cattle.

Carving or slicing knifeCarving or slicing knife: : this is a finely edged knife designed for slicing and carving this is a finely edged knife designed for slicing and carving

meat.meat. Utility knife:Utility knife:

This is an all-purpose knife- the one you reach for when you This is an all-purpose knife- the one you reach for when you need something larger than a paring knife but smaller than a need something larger than a paring knife but smaller than a chef’s or French knife.chef’s or French knife.


Using knives safelyUsing knives safely

The primary #1 rule of knife safety is The primary #1 rule of knife safety is a simple one: a simple one:

KEEP YOUR MIND ON WHAT KEEP YOUR MIND ON WHAT

YOU ARE DOING!!YOU ARE DOING!!

The right knife for the jobThe right knife for the job



A sharp knife is safer than a dull knifeA sharp knife is safer than a dull knife When carrying a knife, announce yourself!!When carrying a knife, announce yourself!! Hold it point down parallel to and tight Hold it point down parallel to and tight

against your leg as you walkagainst your leg as you walk The handle of a knife should always be kept The handle of a knife should always be kept

dry and cleandry and clean Always cut away from yourself—unless that Always cut away from yourself—unless that

endangers others endangers others



No hidden knivesNo hidden knives Never attempt to catch a falling knifeNever attempt to catch a falling knife Use secured a cutting boardUse secured a cutting board Never cut on metal, glass or porcelainNever cut on metal, glass or porcelain Wash and dry immediately after use Wash and dry immediately after use Never wash knives in commercial dish machinesNever wash knives in commercial dish machines Store knives in a safe place. Don’t toss them into Store knives in a safe place. Don’t toss them into

drawerdrawer Make use of racks or guards when storing knivesMake use of racks or guards when storing knives Never miss use knivesNever miss use knives Don’t use a knife to taste foodDon’t use a knife to taste food


Keeping Knives SharpKeeping Knives Sharp

The knife, as a tool, is of little use The knife, as a tool, is of little use unless it is sharpunless it is sharp

HoningHoning SharpeningSharpening Proper useProper use Proper storageProper storage


Cleaning of knivesCleaning of knives

Need careful cleaning to prevent cross Need careful cleaning to prevent cross contamination of foods being preparedcontamination of foods being prepared

Deserve careful hand washing and dryingDeserve careful hand washing and drying Never see the inside of a dishwasherNever see the inside of a dishwasher

Dishwasher detergent is corrosive—dull knife Dishwasher detergent is corrosive—dull knife surface and edge and damage its rivetssurface and edge and damage its rivets

Water spray bounces the knives around and Water spray bounces the knives around and causes damage to the bladescauses damage to the blades

Wood, or a wood composites—the chemicals, Wood, or a wood composites—the chemicals, water and heat will eventually cause it to water and heat will eventually cause it to deteriorate and crack.deteriorate and crack.


Manual or mechanical Manual or mechanical cuttingcutting

based on the time availablebased on the time available quantity needed quantity needed exactness of the cut desiredexactness of the cut desired


Food ProcessingFood Processing

ProsPros ConsCons

FASTFAST ExpensiveExpensive

ConsistentConsistent Add’l TrainingAdd’l Training

SafeSafe ImpreciseImprecise


Lab Work TodayLab Work Today

Demonstrate and Practice Knife SkillsDemonstrate and Practice Knife Skills

culinary foundations session three-knife skills knife skills vegetable cuts and mise en place

Documents

knife skillsholding

knife skillssession

knife blade

knife skillsobsidian

knife skillsshape

knife skillstemperingthe

knife skillspreparation

knife functions