Transcript Slide 1
Chapter 10 Knives and Smallwares
Section 10.1 Knives
• Knives are the most commonly used
kitchen tools.
• It is important for a chef to know the
construction, use, and maintenance
of knives.
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Knife Construction
• Knives are the most commonly used kitchen tools
• Chefs must be familiar with:
• knife construction
and type.
• proper cutting
techniques.
• knife safety
and care.
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Knife Construction
• Parts of a knife:
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Knife Construction
• Types of knives include:
• chef’s knife
• slicer
• boning knife
• paring knife
• tournée knife
• fillet knife
• butcher knife
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Knife Skills
• Knife cuts for slicing include:
• chiffonade
chiffonade
To finely slice or shred
leafy vegetables or herbs.
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Knife Skills
• Knife cuts for slicing include:
• rondelle
rondelle
A disk-shaped slice.
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Knife Skills
• Knife cuts for slicing include:
• diagonal
diagonal
A cut that results in an oval
or elongated slice of a
cylindrical fruit or vegetable.
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Knife Skills
• Knife cuts for slicing include:
• roll
roll cut
Cutting a cylindrical fruit or vegetable as for a
diagonal cut, rolling the fruit or vegetable by 180
degrees, and then doing another diagonal cut.
Why might a chef choose to do
a roll cut?
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Chapter 10 Knives and Smallwares
Knife Skills
• Mincing cuts include:
• julienne
julienne
1⁄8-inch thick matchstickshaped cuts.
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Chapter 10 Knives and Smallwares
Knife Skills
• Mincing cuts include:
• batonnet
batonnet
Matchstick-shaped cuts
that are ¼-inch thick.
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Chapter 10 Knives and Smallwares
Knife Skills
• Mincing cuts include:
• brunoise
brunoise
1/8-inch thick cubes.
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Chapter 10 Knives and Smallwares
Knife Safety and Care
• Sanitize and clean knives after each use.
• Store knives properly.
• Sharpen with a stone and use a steel to keep
blade straight and smooth.
What other knife safety tips can
you name?
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
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Chapter 10 Knives and Smallwares
Section 10.2 Smallwares
• Smallwares are hand tools, pots, and pans
used for cooking.
• It is important for a chef to know the proper
use and care of smallwares.
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Chapter 10 Knives and Smallwares
Smallwares Selection
• Every restaurant has a supply of smallwares.
• NSF International tests hand tools for
construction, comfort, and safety.
smallwares
hand tools
Hand tools, pots, and
pans used
for cooking.
Handheld items used
to cook, serve, and
prepare food.
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Chapter 10 Knives and Smallwares
Smallwares Selection
• Hand tools may include:
•vegetable peeler
•pizza cutter
•strainers
•apple/fruit corers
•zester
•colander
•kitchen shears
•whisks
•chinois
•cutting board
•spoons
•box grater
•cheese slicer
•spatulas
•pastry tools
•butter curler
•chef’s fork
•rolling pins
•egg slicer
•tongs
•bench scraper
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Chapter 10 Knives and Smallwares
Smallwares Selection
• Measuring equipment may include:
•portion scale
•volume measures •measuring spoons
•electronic scale
•liquid measures
•ladles
•balance scale
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Chapter 10 Knives and Smallwares
Smallwares Selection
• Cookware can be made of stainless steel,
aluminum, copper, cast iron, or ceramics.
• Choose cookware based on heat transfer.
cookware
Pots, pans, and baking dishes.
Glencoe Culinary Essentials Chapter 10 Knives and Smallwares
heat transfer
A measure of how efficiently heat
passes from one object
to another.
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