Knife Skills - C1

Use a serrated knife on this

• garnishes

• raw meat

• breads

• vegetables

The bolster of the knife:

• Metal pieces that fasten the handle to the tang

• The part of the blade that continues into the knife's handle

• The spot where the blade and handle come together

• The tip of the knife

Use this to cut meat i.e. roast beef

• Chef

• Paring

• Slicing

• Utility

Do this after cutting lettuce after cutting raw meat

• Dip the knife in sanitizer

• Run the knife through the dishwasher

• Wash and sanitize the knife separately

• Wash the knife with other dishes

Why should you NOT use a dull knife

• Accidental cuts are less likely

• Accidental cuts are more likely

• Requires less pressure to slice vegetables

• Uses less time for sharpening

What is the best tool to sharpen the knife?

• Diamond grade sandpaper

• Knife of equal size

• Sharpening stone or whetstone

• Knife steel

Why is the hand-claw technique important when cutting?

• Keeps fingers from cramping

• Prevents strain on wrist

• Keeps food sanitary

• Guides food and prevents cuts

What method is used to sharpen a knife?

• Draw the bade across the stone at a 20 degree angle

• Draw the blade across the stone at a 45 degree angel

• Draw the bade across the stone using a circular motion

• Draw the blade across the stone using a zigzag motion

1/8 x 1/8 x 1/8

• Brunoise

• Julienne

• Mince

• Tournee

An elongate slice is a result of what cut?

• round

• square

• thin

• diagonal