Knife Cuts, Storageand Sharpening

Foods 2Obj. 5.01

Apply knife skills commonly used in food preparation

Types of Cuts

Mincing

Food that is minced is cut intoVERY SMALL PIECES.Minced food has a soft texture and spreads well throughout a mixture. Ingredients generally MINCED are GARLIC, ginger, and fresh herbs.

Mincing Links

://www.youtube.com/watch?v=h2x6YTttaL4http://www.youtube.com/watch?v=JN2nS_GQIIA

Types of Cuts

DicingDiced food is cut into small blocks or squares. This may be done for artistic reasons or to create uniformly sized pieces to ensure even cooking. The most commonly diced foods are VEGETABLES. But firm meat or fish.

Types of Cuts

DicingDifferent sizes exist

Brunoise (1/8-inch)Small dice (1/4-inch)Medium dice (3/8-inch)Large dice (5/8-inch cube)

Dicing Links

http://www.youtube.com/watch?v=dJmUIre63_whttp://www.youtube.com/watch?v=E0AdAKviw0o

Types of Cuts

SlicingA slice is a plank cut out of an ingredient. Potatoes are often sliced.Guide the knife through the food. Keep the blade straight and let the knife do the work.Used on veggies, fruits, meats and fish.

Slicing Links

http://www.youtube.com/watch?v=YS1mzzhmWWAhttp://www.youtube.com/watch?v=peS43IYwD2A&feature=fvst

Types of Cuts

JulienneA method of food preparation in which the food item is cut into long thin (matchstick-sized) strips. The food most commonly cut this way is carrots. Sometimes potatoes or celery are done in a julienne.Food cut this way must be very firm to hold its shape.

Julienne Link

http://www.youtube.com/watch?v=O4G-ueNDEI8http://www.youtube.com/watch?v=sYtlIH-YZL4http://www.youtube.com/watch?v=GrSELDUX-mU

Knives

Sanitizing KnivesClean knives in hot soapy water and dry them thoroughly between cutting tasks.Sanitize the knives by wiping down the handle and blade with sanitizing solution.Don’t put knives in the dishwasher.

Hot water can warp wooden handles.Edge of knife can be affected also. Heat can dull it.

Knives

Storage of KnivesProper storage makes knives and people safer. Properly stored knives are not placed so that a person unfamiliar with the kitchen could cut themselves. Knives also are not properly stored if the blades can bang against each other.If knife blades bang against each other, they can be knicked or damaged.

Knives

SharpeningThe process of giving a knife a new edgeUse of a whetstone

Also called a Sharpening StoneRun the length of the blade at a angle (22) up and down the stone from blade to tip.

Knives

How to… sharpen a knifePosition the stone to keep it from slipping.Lubricate the stone with water or oil.Make an equal number of strokes on both sides of the blade on the roughest stone (approximately 10 strokes).Finish sharpening by running the blade over progressively smoother stones.Hone knife to remove any burrs.Clean and sanitize the knife before use to remove any metal shavings.

http://www.youtube.com/watch?v=syvvxx3eGpI

Knives

HoningMaintains a knife’s edgeDone with a steel

Textured steel or ceramic rod used to keep the blade straight and to smooth out irregularities

http://www.youtube.com/watch?v=qcKoUO5JqYc

The End

What kind of knife is this?