Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Knife Skills Power point Rubric

No description
by

Kambriana McNair

on 16 May 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Knife Skills Power point Rubric

1. Parts of the knife ( Tang, Handle, Blade, Bolster, Rivets
2. Types of knives
3.Storing Knives
4. Washing Knives

7. Types of Cuts
7. Types of cuts

5. Knife Safety
6. Sharpening knives





Tang -increases the amount of stock metal in the handle of the tool which can be benefical in altering the balance point of the tool since the blade of a knife or sword is often quite heavy compared to the handle.

Handle-marine clam having a long narrow curved thin shell

Blade-the blade of a knife

Bolster- a kitchen knife that is intended to be used in food preparation

Rivets- a metal bolt or pin having on one end , inserted through aligned holes immered on the plain end so as to form a second head

Julienne-julienne measures approximately 3mm × 3mm × 70mm (1/8 inch × 1/8 inch × 2 inches).

Chiffonade-is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

Tourne- 7 sides 2 1/2" long 3/4 diameter flat end

Diagonal cuts-After the strong side guard passes to wing a cut made on an oblique angle toward the weak side

Batonnet-retangle cube 1/4 x 1/4 x 2

Brunoise-Tiny cubes, with sides measuring approximately 3mm (1/8 inch), created by cutting the julienne or allumette into cubes.
Chef’s- In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef.

Boning-a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

Slicer-essential for carving meats and poultry, as well as for slicing sandwiches, fruits and vegetables. A Slicing Knife's long blade helps to produce thin, uniform slices.

Paring-A paring knife is a small utility knife that can be used for peeling and chopping fruits and vegetables.

Utility-is a knife used for general or utility purposes.
3) Storing knives-An in-drawer knife tray, with slots for different blade and handle sizes, keeps knives from colliding, which dulls and damages edges. Label each slot indicating which knife goes where to make it easier to put away your knives, and to find the ones you need when cooking.

4) Washing knives- 1)Open the knife completely. 2)Boil water in a pot. 3)If the knife does NOT have a plastic handle, then place the knife in the boiling water for approximately 30 seconds. 4)Turn off the heat and remove the pot from the stove. 5)IF the knife has a plastic handle, then first bring the water to boiling as above, but do not place the knife in the boiling water. 6)Remove the knife carefully from the water. 7) Remove all the softened crud that remains on the knife using an old toothbrush then scrape away any dirt the boiling water did not soften. 8)Allow the knife to air dry completely and coat it lightly with some cooking oil
Mincing- Mincing is similar to chopping, but means to chop into extra fine pieces. Typically used for mincing: garlic, shallots and onions. Mincing is done in the same fashion as chopping, but to finer pieces.

Dicing- Dicing is the art of chopping food into square pieces, like dice, that are about 1/8 or 1 square inches. This will be more controlled than chopping. For dicing, use the knife in the manner of cutting, firmly at the base of the handle, and keep the tip on the cutting board as you cut the food.

Cubing- to cut or shape into cubes; dice: cube the vegetables

Slicing-to cut into slices; divide into parts.

Chopping-inregular sizes



5 ) Drawing the knife towards you instead of away from your body.
Working with a dull blade. (Dull blades require more pressure, increasing the potential for injury.)
Trying to cut more than the knife can handle.
Improperly storing the knife with the blade extended.
Failing to wear personal protective equipment.
Neglecting to inspect the tool before use.


Kambriana McNair
Knife Skills Power point Rubric
6 ) Select the proper coarseness for your bench stone.

Select the right bevel angle

Apply water or oil to stone.

Sharpening the knife.


Pictures
Pictures
Storing
Washing
Full transcript