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Basic Knife Skills and Knife Safety
Transcript of Basic Knife Skills and Knife Safety
Basic Knife Skills and Safety
Basic Knife Safety
Let's start using our Knives!
1. Go to the kitchen
2. Set up your cutting station
3. Collect your Vegetables
4. Start practicing on an onion - Slice and Dice
5. Move on to some other vegetables and cuts.
6. Remember that when people go to chef's school they practice their knife skills everyday! When you pick up a knife in the future, make yourself use it correctly. You will become a "pro" faster that way!
• CUT AWAY FROM YOUR BODY-NOT TOWARD.
• IF YOU DROP YOUR KNIFE, LET IT FALL - DON'T ATTEMPT TO CATCH IT.
• DON'T RUN WITH A KNIFE.
• DON'T THROW A KNIFE TO ANYONE - HAND IT TO THEM (HANDLE FIRST) or
SET IT ON THE TABLE AND LET THEM CONTROL IT.
• DON'T POINT A KNIFE AT ANYONE.
• USE THE RIGHT TOOL FOR THE JOB. DON'T USE KNIVES AS A SCREWDRIVER, PRY-BAR, CHISEL OR PUNCH.
• USE IN A WELL-LIT AREA SO YOU CAN SEE WHAT YOU ARE DOING.
• DO NOT USE A KNIFE ON "LIVE" ELECTRICAL ITEMS LIKE APPLIANCES.
• KEEP YOUR KNIFE CLEAN, LUBED AND SHARP (SAFER THAN DULL).
• IF YOU GET CUT, SEEK FIRST AID IMMEDIATELY. REPORT INJURY TO YOUR MANAGER.
A chef's knife is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. The most often used knife in the kitchen. Choose a knife that feels good and balanced in your hand. The knife should have a full tang. This means that the blade should go all the way through the handle for the best wear and stability.
• Paring Knife
Paring knives are generally 2-1/2-4" in length. It is ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.
• Utility Knives
Utility knives are longer than paring knives but smaller than chef's knives, usually around 5-8" long.
• Boning Knife
This type of knife has a more flexible blade to curve around meat and bone. Generally 4-5" long.
• Meat Slicing Knife Carving knives are meant for slicing cooked meats, poultry or fish. A blade that is at least 8 inches long is the most versatile. Round-tipped knives are best for boned meats and fish. A beveled blade, called a Granton edge, features a series of ovals ground into one or both sides of the blade to produce the thinnest possible edge. This configuration creates air pockets during slicing and prevents the meat from sticking to the blade producing paper-thin slices of richly flavored meats and fish.
• Bread Knife
Bread knives are usually serrated. Most experts recommend a serrated knife that has pointed serrations instead of wavy serrations for better control and longer knife life. You might have two bread knives in your kitchen - a long 10" knife that's great for cutting whole loaves, and a 6" knife perfect for cutting sandwich buns. You must use a sawing motion when using a serrated knife
Set up a Cutting Station
1. Select a clean cutting board and a sharp knife
2. Place a board matt or towel under the board
3. Place a pan of the items to be cut to your right or left
4. Place a scrap pan of items to be thrown away to your right or left
5. Start cutting!
Thank you for training with ISU Dining!