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Knife Safety and Skills PPT Guided Notes

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59 views2 pages

Knife Safety and Skills PPT Guided Notes

Uploaded by

wilsonzaionna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Knife Safety and Skills ppt guided notes

Do’s and Don’ts of knife use and Basic Knife cuts

Types of Kitchen Knives

► ______________Knife- 8”, 10” used for chopping and dicing vegetables, fruit, and herbs. As well as
cutting a variety of other ingredients like meat, poultry, and fish.

► _______________ Knife- 3”, peels, chops, slices, minces and removes seeds from smaller food products

► _________________ Knife- flexible blade, debones cuts of meat , chicken and fillets fish

Types of Kitchen Knife

► _____________________ Knife- ______________________ edge that easily slices through bread,


tomatoes and large melons

► ___________________ Knife- 5” similar to chef’ knife, slices sandwiches and smaller items

► _____________________ Knife- slices large cuts of meat like beef, pork, or roasted turkey. Indentations
on the blade releasees each slice easily.

► ______________________ Knife- used as a Chef’s knife but has the indentations to release the food
more easily

Parts of a Chef Knife

Point- the __________________________ tool of the blade

_________________- used for cutting small or delicate foods

Spine- ______________of the blade, keep it 90◦ to cutting board when cutting

Bolster- where blade meets handle, only found in ________________ knives (best kind)

Rivets- _________________________ blade to handle

___________________- acts as a backstop for your hand

Tang- where the steel extends all the way into the _________________ (best kind)

Finger Guard- to prevent your hand from slipping up the handle and onto the blade.

Cutting Edge- the ______________________ part of the knife, always keep it sharp

How to Walk With A Knife

Carry a knife by the _______________________

Tip pointed ________________ and the Blade turned ____________________from the body.

SAY “WALKNG _________________________ OR SHARP” Loudly!!

__________________________ carry a knife on or in another item like a cutting board or bowl!

Carry_______________ knife in one hand at a time.

Knife Safety

Keep knives ____________________________. Dull knives will slip.

Always use a cutting ________________________________.


NEVER try to ______________________________ a falling knife, jump back out of the way.

NEVER let the butt end of the knife _____________________ over the counters ___________________.

Knife Safety

NEVER leave knives in a _____________________ of sudsy water or in pots and pans.

NEVER store knives loosely in a _______________________. Use a knife sleeve or block.

Clean knives carefully with the sharp edge ________________________from you.

NEVER hold food in your ____________________ to cut. Use a cutting board.

How to Hold A Chef’s Knife:

Hold knife with fingers around the handle, thumb and index finger on the _________________of the blade,
braced against the ______________________

No fingers under the blade!

No finger on ___________________ of the spine!

Honing vs Sharpening A Knife: Watch the video

How to cut using a chef’s knife


___________________ your fingers of the guiding hand (the one holding the food product) ________________
to protect your fingertips.

► The side of the blade (but not the edge) rests against the middle __________________of your
guiding hand.

► The thumb and little finger are __________________ the other fingers, think “____________________
grip”

Cuts are made _______________________ with a ___________________ motion forward from the tip to the end
of the blade

Watch the Chef (video)

Basic Knife Cut: Julienne _______________________________

WATCH HOW to Julienne:

Basic Knife Cut: Medium Dice __________________________

Watch how to Medium Dice:

Basic Knife Cut: Small Dice of Onion ____________________________

Watch how to Small Dice an Onion

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