Transcript Section 10-1 Knives Section 10-1 Knife Construction (See Fig. 10-1 on page 232.) • Blade. • Rivet. • Tang. • Bolster. • Handle. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The.

Section 10-1
Knives
Section 10-1
Knife Construction
(See Fig. 10-1 on page 232.)
• Blade.
• Rivet.
• Tang.
• Bolster.
• Handle.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Types of Knives
(See Fig. 10-2 on page 233.)
• Chef’s Knife: Also called a French knife;
all-purpose knife with a triangular 8-14 in.
blade. A utility knife is shaped like a French
knife with a 5-7 in. blade.
• Slicer: Long, thin blade; used for cutting
large meats; tip may be pointed or rounded;
blade may be serrated.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Types of Knives
(continued)
• Boning Knife: A 5-7 in. thin blade; used to
remove bones from meat, fish, and poultry.
• Paring Knife: Rigid 2-4 in. blade; used to
trim outer layer from fruits and vegetables.
• Tourné Knife: Similar to paring knife with
a curved blade; used to shape vegetables.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Types of Knives
(continued)
• Fillet Knife: An 8-9 in. pointed blade; used
to fillet fish; may be rigid or flexible.
• Butcher Knife: A 6-14 in. rigid blade
whose tip curves up; used to cut meat,
poultry, and fish.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Skills
• Grip: You can grip the knife in several
different ways; comfort and the task at hand
will help determine which to use.
• See Fig. 10-3 on page 234.
Culinary Essentials
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a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Skills
(continued)
• Control: To make safe, even cuts guide the
knife with one hand while you hold the
food firmly in place with the other hand.
Use smooth, even strokes, and never force
the blade through the food.
• See Fig. 10-4 on page 235.
Culinary Essentials
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Section 10-1
Knife Cuts
(See Fig. 10-5 through 10-9 on page 236.)
• Chiffonade.
• Dicing.
• Rondelle.
• Julienne.
• Diagonal.
• Batonnet.
• Mincing.
• Brunoise.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Safety
• Always use the correct knife for the task.
• Always use a sharp knife.
• Always cut with the blade facing away
from your body.
• Always use a cutting board.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Safety
(continued)
• Never let the knife’s blade or handle
hang over the edge of a cutting board or
table.
• When carrying a knife, hold it by the
handle with the point of the blade
straight down at your side. Make sure
that the sharp edge is facing behind you.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Safety
(continued)
• Don’t try to catch a falling knife. Step
away and let it fall.
• When you’re passing a knife to someone,
lay the knife down on the work surface
or pass it by carefully holding the dull
side of the blade with the handle facing
out toward the other person.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Safety
(continued)
• Never use a knife to perform
inappropriate tasks, such as opening a
can or a bottle or prying something
apart.
• Never leave a knife in a sink filled with
water.
Culinary Essentials
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a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Safety
(continued)
• Carefully wipe the blade from its dull
side.
• Always wash, sanitize, and wipe knives
before putting them away.
Culinary Essentials
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a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Care
• Sharpening: Draw the blade across a
sharpening stone (whetstone) at a 20º angle.
• See Fig. 10-11 on page 238.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Section 10-1
Knife Care
(continued)
• Trueing: After sharpening your knife,
slowly draw the blade against a steel at a
20º angle. This keeps the blade straight and
smoothes out irregularities.
• See Fig. 10-12 on page 239.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
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Section 10-1
Knife Care
(continued)
• Sanitize: Wipe the blade and clean with
sanitizing solution after every use.
• Store: Place knives in a slotted knife
holder, knife kit, custom-build drawer, or
on a magnetized bar. (See Fig. 10-13 on
page 239.)
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.