Transcript Cooking Science: How Foods React to Heat

KNIFE SKILLS
vegetable cuts and
mise en place
Culinary Foundations
Session Three-Knife Skills
Agenda
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Quiz
Quiz Review
Intro to Knives
Self Intro—Standard Breading
Knife Skills Demo
Knife Skills Review
Discuss Standard Breading
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Session Three-Knife Skills
Knife construction
and configurations:
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Material and configuration of the knife
blade makes the difference in how a
knife functions, how sharp and clean it
stays, and how it handles in the heavy
use demanded in a professional
kitchen.
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Session Three-Knife Skills
Materials Used
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Obsidian, Bone, and Ceramic
Carbon Steel
Stainless surgical steel
High carbon stainless steel
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Session Three-Knife Skills
Holding the Knife
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There are many different ways a knife can
be held. The way you hold the knife
depends on how your knife and your hand
fit together, and according to the task you
must complete.
The four basic grips are as follows:
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Holding the Knife
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Holding the Knife
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Sharpening Steels
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Classic Cuts
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Classic Cuts
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Classic Cuts
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Classic Cuts
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Mise en Place
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French term literally meaning “everything in it’s place”
Organize and plan your work!
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Set up your work area safely and completely before you start to
work
Gather items necessary to keep your work area safe and clean
Gather the appropriate portioning and storage materials
Use scales properly
Keep food at the best possible temperature
Stand in a natural position, facing the cutting board squarely
Arrange your work so it flows in a logical direction
Use gloves properly
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On vegetables
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What are they?
What are heirloom vegetables and why are they
important?
How should fresh vegetables be cared for ?
How should they be prepared for cooking for the
lab exercises?
CuttingBlanchingParboilingShocking/refereshing-
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Standard breading/battering
procedure:
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On deep-frying
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What equipment is needed for deep-frying
How is food prepared for deep-frying?
What safety precautions should be taken?
How is the equipment cleaned after using
it?
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Preparation and Knife Skills
Knife Construction
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Obsidian, Bone, and Ceramic
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Predates
metal work
Very
dense/brittle
Unsanitary
Ceramics
coming back
Carbon Steel
Pros
Cons
hard alloy
darkens with use
sharpens easily
and well
easily stained
and rusts
health codes
restricting
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Stainless Surgical Steel
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Resist corrosion, however, most are only
mediocre knives because they are very
difficult to sharpen
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High Carbon Stainless
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A combination of the best of both worlds.
It is relatively expensive. Molybdenum,
chromium, and vanadium are added to
high carbon steel and the resultant alloy is
easily sharpened, keeps an edge and is
stain resistant.
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Shape of the Blade
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The shape of the blade: More expensive
knives are hand-shaped as opposed to
stamped out on a machine stamped
knives have no bolster or collar.
Consequently, they are not likely to feel
as well-balanced in one’s hand
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Tempering
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The tempering of a knife: Heating and chilling
between grinding, strengthens makes a knife
blade more flexible as opposed to brittle. The
sharpness and durability of the cutting edge is
dependent on proper tempering.
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Beveling
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Beveling of knife-edge: The angle of the
bevel, and the manner in which the
beveling is done depends on the thickness
of the blade. A thin blade requires a flatter
angle than a thick one. A sharp angle on a
thin blade dulls quickly as does a long
angel on a thick blade. Hollow grinding
allow a stout blade to be sharpened more
easily and effectively.
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Serration
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Serrated or smooth? Since slicing involves a
back-and-forth-sawing motion, serrated knives
often seem more effective than smooth-edged
ones. But the rough edge is likely to tear or
shred delicate foods. Most professionals prefer
smooth blades for this reason, using serrated
only for cutting breads, and soft fruits or
vegetables such as tomatoes.
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Handles
• Sanitation is KING
• Then Comfort
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Wood Handles
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Natural rosewood or walnut handles look and feel
great, however, water can damage them, and
they may deteriorate with age. If cracks develop,
germs can hide in the wood fibers. Natural woods
impregnated with plastic resins seem to have it all
- durability as well as good looks and feel.
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Sani Handles
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Plastic or composite “sani” handles are made to
last. They can be washed in commercial dish
machines, and are easy to keep sanitary. The
down side is they do not feel as comfortable in
the hand.
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Purchasing Tips
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pick up the knife and feel how it fits the hand. Is
it plastic or wood? Is the handle attached to the
tang?
tang running through the handle, gives the knife
balance needed for good cutting and handling.
do blade and handle work together? ample
clearance under its handle so the knuckles do not
touch the counter
hand cannot easily slip onto the sharp blade.
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The Ideal Knife
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durable construction
takes an edge easily
maintains sharpness well
easy to keep it sanitary
safe and comfortable in hand
Generally, hand-forged knives will fill the
bill for a lifetime.
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Types of Knives
Chef or French knife:
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Probably the most popular all-around knife in the kitchen. It is
particularly well designed for general cutting and chopping.
Paring knife:
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This knife is small and easy to handle for peeling and coring fruits and
vegetables.
Boning knife:
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this knife is designed to bone out meat, poultry and fish. It is available
with varying degrees of blade flexibility to allow for the most delicate
fish bone and the harder, more resilient bones of large cattle.
Carving or slicing knife:
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this is a finely edged knife designed for slicing and carving meat.
Utility knife:
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This is an all-purpose knife- the one you reach for when you need
something larger than a paring knife but smaller than a chef’s or
French knife.
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Using knives safely
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The primary #1 rule of knife safety is a
simple one:
KEEP YOUR MIND ON WHAT
YOU ARE DOING!!
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The right knife for the job
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Session Three-Knife Skills
Using knives safely
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A sharp knife is safer than a dull knife
When carrying a knife, announce yourself!!
Hold it point down parallel to and tight against
your leg as you walk
The handle of a knife should always be kept dry
and clean
Always cut away from yourself—unless that
endangers others
Culinary Foundations
Session Three-Knife Skills
Using knives safely
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No hidden knives
Never attempt to catch a falling knife
Use secured a cutting board
Never cut on metal, glass or porcelain
Wash and dry immediately after use
Never wash knives in commercial dish machines
Store knives in a safe place. Don’t toss them into drawer
Make use of racks or guards when storing knives
Never miss use knives
Don’t use a knife to taste food
Culinary Foundations
Session Three-Knife Skills
Keeping Knives Sharp
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The knife, as a tool, is of little use unless
it is sharp
Honing
Sharpening
Proper use
Proper storage
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Cleaning of knives
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Need careful cleaning to prevent cross
contamination of foods being prepared
Deserve careful hand washing and drying
Never see the inside of a dishwasher
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Dishwasher detergent is corrosive—dull knife surface
and edge and damage its rivets
Water spray bounces the knives around and causes
damage to the blades
Wood, or a wood composites—the chemicals, water
and heat will eventually cause it to deteriorate and
crack.
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Session Three-Knife Skills
Manual or mechanical
cutting
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based on the time available
quantity needed
exactness of the cut desired
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Session Three-Knife Skills
Food Processing
Pros
Cons
FAST
Expensive
Consistent
Add’l Training
Safe
Imprecise
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Lab Work Today
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Demonstrate and Practice Knife Skills
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