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Parts of the knife: Cross Contamination Chart

Proper Knife Handling

The are different kinds of knives, and each type has it own quirks as far as sharpening is concerned. There are many who
think, “a blade is a blade”, but this is not the case. Some knives require different angles to be the most efficient at what they
were designed for. There is no single knife that can do it all, and no single sharpening technique that will work for all knives.
When sharpening your knives, especially for the first time, you need to consider the type of knife, what style of blade it has,
what type of grind (edge), what type of steel, and what it will be used for. While the focus of this manual will be on kitchen
knives, we will discuss the various types of knives because you need to have a complete understanding of cutlery to be able to
do a good job sharpening a quality blade. Many kitchen knives will fall into these classifications, because preparing food
requires just about all types of cutting there is, at one time or another. You may not have to trim brush in the kitchen, but
chopping and cutting frozen meat and veggies is a similar task. Peeling the hide off of a yucca isn’t much different from
whittling.
Handling The Knife
The Grip
-the proper grip gives you maximum control over the knife
1. it increases your cutting accuracy and control over the knife
2. it prevents slipping
3. it lessons the chance of an accident
The type of grip you use depends in part on the type of job you’re
doing and the size of the knife.
The grip illustrated in this picture is one of the most frequently
used for general cutting and slicing.
Many chefs feel that actually grasping the blade with the thumb “The Pinch”
and forefinger in this manner gives them the greatest control. This
grip is called the pinch. Holding the knife may feel awkward at • The grip illustrated in this picture is one of the most
first, but practice will make is seem natural. frequently used for general cutting and slicing.

• Many chefs feel that actually grasping the blade

with the thumb and forefinger in this manner gives
them the greatest control.

• Holding the knife may feel awkward at first, but

practice will make is seem natural.
Selecting knives
Most modern knives are made from stainless steel, which resists corrosion and will
not leave stains. Some knives are made out of ceramic material, which is incredibly
hard, durable and maintains an edge indefinitely but will shatter if dropped. Some
more traditional knives use carbon steel or combinations of iron and carbon steel,
which take and hold a superb edge but may cause discoloration or tainting
of commodities. There are different kinds of stainless steel, so when selecting knives
for professional use you should be guided by sound advice from your supervisor or a
specialist knife retailer. Some cheaper types of stainless steel knives look great but
are so hard that they cannot be sharpened. When selecting knives hardness is a major
issue.
The hardness of a knife should be good enough to hold an edge whilst you are
working through a day's work and soft enough to be easily sharpened. Many
reputable brands will do this.

Knife construction
Shape, weight and "feel" are all important when selecting knives. There are many
good professional knives available, although they vary in price and appearance.
Shops, which deal specifically with professional knife users, chefs and butchers, will
help you make a good selection.
Knife handles should be treated or made of a strong, impervious material that can be
easily cleaned. The handle should fit comfortably in your hand when using the knife.
Some handles have been made so that they maintain their grip even when wet and
some, especially butchery knives, are especially treated to resist bacterial growth.
The Guiding Hand
While one hand controls the knife, the other hand controls the
item being cut. Proper positioning of the hand will do 3 things:
1. hold the item being cut – item held firmly so it will not slip
2. guide the hand – the knife blade slides against the fingers. The
position of the hand controls the cut. In making an appetizer, the appearance is important in
3. protects the hand from being cut – fingertips are curled under, this course so we need to learn how to make the
out of the way of the blade. This is called the claw grip. appetizer more eye appealing. We can make this by
learning different cuts and shapes.
Cutting food products into uniform shapes and sizes is
important for two reasons:

1. It ensures even cooking

2. It enhances the appearance of the products

Claw grip Type Claw Grip Type 2

1
Basic Cuts & Shapes
• Tournée (pronounced tour-nay) is French for the word
"turned." The term refers to a method of cutting and
peeling root vegetables into oblong, ... root vegetables into
oblong, seven-sided football-like shapes. 

• Brunoise (pronounced BROON-wahc) is a cooking term

meaning, to cut a vegetable into small cubes of precise and
uniform measurements.

• Rondelle (rõn-dèl’) a rounded or circular object.

• Paysanne is a French cooking term used to describe a style

of cutting vegetables.
• The word paysanne means "country style", indicating that
this is a rougher, more informal cut that other more precise
cuts that exist in French cooking.

• Batonnet (ba-tow-nay) it means a vegetable cut into batons

or sticks.

• Julienne (zhoo-lee-yen) means to cut a vegetable into

small, thin pieces the size of matchsticks.
Knife Safety Guidelines
1. A Sharp Knife Is a Safer Knife
When you use a dull knife to cut, you need to apply more force. As a
result, the knife is more likely to slip and increases the risk of injury.
Keeping your knives sharpened is one of the easiest ways to keep them
safe. Simply use a sharpening stone or knife sharpener to maintain the
original precision of the blade. If your knife needs just a touch up between
thorough sharpenings, try using a sharpening steel.

2. Choose the Right Knife for the Job

Correctly selecting a knife for the task at hand is one of the most
foundational knife safety tips that foodservice professionals should learn in
their training. However, making this choice can be overwhelming because
of the wide variety of styles, shapes, and sizes of commercial cutlery.

3. Clean Your Knives Thoroughly and Frequently

In order to prevent contamination, it is important to clean your knife as
soon as you’re done using it. Leaving your knife on your cutting board or
in a sink full of soapy water clutters your kitchen and creates opportunities
for contamination and injury. When you immediately wash your knife and
return it to its storage space, you help to keep your fellow workers and
your patrons safe.
4. Store Your Knives Correctly
A designated knife storage space keeps your kitchen organized and also
encourages a safe knife use routine. When not in use, your knives should be stored
out of the way of your work space. Simply putting your knife in a drawer is not
safe for your workers or your knife. Storage solutions like knife blocks or rolls
prevent mishaps and increase the longevity of your knives.

5. Practice Proper Knife Holding and Cutting Techniques

Knowing how to properly cut with your knife is a fundamental part of knife
safety. Poor knife handling risks injury and damage to your kitchen tools. Not to
mention, incorrectly holding your knife slows you down and decreases the
quality of your work.
Firstly, always use a cutting board when preparing ingredients with a knife. This
will allow you to cut consistently and protect your hands in the process.

6. Pay Attention
Though a commercial kitchen can be a hectic place, always give the
knife and task your full attention. If you're distracted, stop what you're
doing and deal with the distraction before returning to cutting. That way,
you can stay safe and produce your best work.
What Is an Appetizer?
Let’s look at appetizers as a whole first. These are designed to be eating without silverware
in the majority of cases. However, there are times that they will require a spoon or fork,
usually a small one.
There are multiple types of appetizers. Some are created for one-bite snacks and others
help to prepare you for the next course that comes along at a dinner party. The whole point
of appetizers is to peak your appetite for the next meal coming along.

The Canape for One-Bite Meals

Canapes are small, decorative meals to start your menu. They’re usually eaten in just one
bite, and the name comes from the French for the couch. No, that’s not because they can be
eaten on the couch. The way the garnish and food sit on a piece of bread or a cracker is a
similar way people sit on a couch.
You may often confuse canapes with hors d’oeuvres. The terms are certainly commonly
used together. They both do tend to be small bites, but we’ll get to the real definition of
hors d’oeuvres soon.
There are a few ways that canapes can be put together. The most common are with a slice
of bread or melba toast at the bottom. Crackers or puff pastry cut into shapes are also used
for the base. The bases are then topped with some purees, relishes, or meats. Salmon with a
little cream cheese and dill is a common option.
Hors D’oeuvres for Sit Down Meals
When it comes to a dinner party, you may choose to start with the canapes as people
arrive. However, they’re not that first course. Your first course is known as the hors
d’oeuvres and is typically a smaller dish compared to the main one.
However, there is a slight difference between this appetizer and a traditional first
course of a meal. The hors d’oeuvres are usually eaten by hand or with as little
silverware as possible.

Fruit and Vegetable Appetizers Are Slightly Different

Once you’ve finished with the canapes and hors d’oeuvres, there are the fruit and
vegetable appetizers to consider.
Fruit and vegetable types of appetizers are among the healthiest of options. They
involve no meat in the majority of cases, usually using raw fruits and vegetables or
purees to help create mouth-watering dishes. They also differ from canapes as they
won’t have any crackers or bread involved.
Vegetable types of appetizers usually involve a selection of sliced or chopped raw
vegetables, placed in a dish in the middle of a table. There is usually a dipping sauce
or vinaigrette on the side. Methods of eating these appetizers differ. Some people will
choose to place a few on a plate along with a spoonful of the dipping sauce, while
others will dip individual pieces in the bowl of sauce provided and enjoy the
vegetables like a snack.
Appetizers
• Appetizers are foods which stimulate the appetite, through their attractive • A good appetizer, whether hot or cold should be
appearance, fragrance or appealing flavor. light and served in small quantities,
• It is a small pieces or portions of highly seasoned food, usually served before a • Fresh vegetable and salads, fruits, or meat or
meal to induce and stimulate one’s appetite. even fish can be made into appetizers.
• It gives appreciation to the food we eat. 

Classification of Appetizers
• 1. Cocktails– are usually juices of orange, pineapple, grapefruit or
tomatoes served with cold salad dressings.
 It may be in the form of a fruit or vegetable juice mixed with little
alcoholic beverage or seafood like shrimps, crabs, or lobsters served
with slightly seasoned sauce.

• 2. Hors D’ Oeuvres-refers to small portions of highly seasoned foods.

 It is a combination of canapés, olives, stuffed celery, pickled radishes,
and fish.
 It is served on individual plate when guests are seated.
 Sometimes this is simply placed on a platter and passed around.
 Hors d’oeuvres are served cold or hot.
 • 3. Canapé– are made out of thin slices of bread in different shapes. The bread may be
toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or
meat then deep-fat fried.
 It is a finger food consisting of three parts: a base, a spread or topping and garnish.
 They could be served hot or cold.
 There are no set recipes for the making of canapés.
 You may create your own combination of several different colored items on the cut pieces
of bread, toasted or fried and biscuits etc. The larger canapés are termed as ZAKUSKIS
after the Chef Zakuski.

• 4 . Relishes/Crudités– are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks.
 Relishes are generally placed before the guest in a slightly, deep, boat shape dish.

• 5. Petite Salad– are small portions and usually display the

characteristics found in most salad.
• 6. Chips and Dips- are popular accompaniments to potato chips, crackers, and raw
vegetables.
 Proper consistency in the preparation is important for many dip.
 It must not be so thick that it cannot be scooped up without breaking the chip or
crackers, but it must be thick enough to stick to the items used as dippers.

• 7. Fresh Fruits and Vegetables – are the simplest appetizer.

 Fruits are good appetizers because they give an attractive appearance, fragrance,
appealing taste and delicious flavor.
 For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell
pepper and baby carrots.
 For a fruit tray, consider serving red and green grapes, as well as chunks of mango
with toothpicks inserted in them.
 Since appetizers should always easy to pick up with the fingers, it should never be
drippy or messy so you need to avoid certain fruits or veggies (for example, chunks
of avocado or watermelon are probably not the best appetizer choices).

• 8. Finger foods– are variety of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with little
mess.
 If you want to serve your favorite homemade sausages, cut them into small pieces,
wrap them with a small piece of pastry shell and bake.
 Or, serve your favorite baked sweet potato fries with a mayonnaise-based dipping
sauce. Individual quiches filled with ham and cheese is another good option.