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Knife Skills

Knife Skills. Ms. Perez. Bell ringer . Why would the knife that you use matter?. Parts of the CHEF KNIFE. French/chef knife . Used for chopping , mincing, dicing , and some slicing , especially vegetables . Function: General knife that can be used on produce and meats

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Knife Skills

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  1. Knife Skills Ms. Perez

  2. Bell ringer • Why would the knife that you use matter?

  3. Parts of the CHEF KNIFE

  4. French/chef knife • Used for chopping, mincing, dicing, and some slicing, especially vegetables. • Function: General knife that can be used on produce and meats • Sometimes it is used for splitting poultry and lobsters or for mashing fresh ginger and garlic when turned on its side.

  5. Santoku • Japanese-style chef’s knife similar to a French knife. • The blade is thinner than a French knife, allowing the user to create thin, precise cuts. • Used for slicing, dicing, and chopping

  6. butcher knife • designed for cutting rather than chopping raw meats and poultry. • Slicing and dicing • It is used for cutting apart roasts and poultry

  7. paring knife • second most used knife in the professional kitchen • It is used for peeling, cutting, and trimming foods—mostly fruits and vegetables. • A paring knife can also be used for mincing herbs and for scoring hams and baked goods prior to baking or roasting.

  8. serrated knife • designed to cut through an outer crust and then to slice the inner, • A serrated knife can be used for slicing breads, angel food cake, tomatoes, and some other fruits and vegetables. • The blade is used in a sawing motion. • Function: Because it is serrated, it is easier to cut through tough things

  9. utility knife • It can be used for jobs too big for a paring knife and too small for a French knife: chopping, dicing, slicing, and peeling. • all-purpose knife that is a bit smaller than a French knife and a bit larger than a paring knife. • Sometimes it is tapered, and sometimes it is serrated.

  10. Peeler • Used to remove skin off of fruits and vegetables • Peels and pairing

  11. Types of cuts

  12. Julienne • a rectangular matchstick (baton) shape approximately 1/8 × 1/8 × 21⁄2 inches in length. • http://www.slashfood.com/videos-partner/what-is-a-julienne-cut-297708869-56'

  13. Dicing • Cube shape • Small dice is a 1⁄4 × 1⁄4 × 1⁄4-inch square cube. • Medium dice is a 1⁄2 × 1⁄2 × 1⁄2-inch square cube. • Large dice is a 3⁄4 × 3⁄4 × 3⁄4-inch square cube. • http://on.aol.com/video/how-to-cut-daikon-radish-516955004 • http://www.oprah.com/food/Easy-Ways-to-Dice-Vegetables-and-Potatoes-O-Cookbook-Video

  14. Chop • Irregular shape cuts, approximately 1/2-inch thick by 1⁄2-inch long. • The chop is one of the most common cuts made by chefs. • http://video.about.com/italianfood/Chopping-Peppers.htm

  15. Mince • An exceptionally fine chop, stopping just short of making a paste • Mincing is commonly used when preparing parsley and herbs for garnish as well as for ginger, garlic, and other pungent ingredients where even spreading throughout a recipe is needed. • http://www.youtube.com/watch?v=Z1Vzy550ilY

  16. Peeling/paring • To cut off a very thin layer of the peel with a pairing knife or peeler

  17. Slicing • To cut foods into large thing pieces

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