PDF-Using scissors or an X-ACTO knife and cutting mat, cut out patches on

1 Tuck one edge of cut mark over other edge slightly and glue to form curve 2 Punch holes where marked with an 147X148 and attach string or elastic 3 x x x x x x x x x x x x. A sharp blade is easier to control than a dull one a clean blade will last longer x Close the blade before you pass a knife to someone else If the blade does not close hand it to the person with blade pointing down handle side up RQ57526W57373 x Car Since you will be using a knife, . It makes sense to take some time to talk about knives.. High-quality knives are expensive, but will last upwards of 20 years whereas a cheap knife will be need to be replaced more often, depending on use. . Ms. Perez. Bell ringer . Why would the knife that you use matter?. Parts of the CHEF KNIFE. French/chef knife . Used for chopping. , mincing, . dicing. , and some . slicing. , especially . vegetables. Learning Objectives. Identify the defining characteristics of the most common knives used in a bakeshop.. Discuss the importance of knife safety.. Explain how to properly sharpen and hone a knife.. Identify cutting tools other than knives that are used in the bakeshop.. Lantmännen Unibake USA, Customer Service Telephone: (. 630) 963-4781. Supplies:. Cutting board. 2 knives: one serrated and one chef’s knife. Napkins. Table cloth. Gloves. Bottles of water for in between samples. MICROTOME. MICROTOMES. Microtomy. Microtomy is the means by which tissues can be sectioned and attached to the surface so that examination by microscopy can take place.. The basic instrument used in. Bread or Serrated Knife. A saw-tooth . k. nife for cutting bread. Paring Knife. Used to peel or cut small food items. Cutting Board. Protects counter when cutting food. Chef’s Knife. Large triangular shaped knife used for chopping and dicing. CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS OUT CUT THIS Why learn these kitchen utensils?. Using the right tool for the job makes a carpenter’s work easier. They would not be able to pound many nails per hour if they were using a saw.. Our food preparation labs have specialized equipment that will make tasks easier, more efficient and produce products that are better quality than just using a knife, fork or spoon!. Three-Dimensional Art. Architecture: the design of buildings and structures. Architectural: the complex design of something structural. Project 1: Architectural Letters. The art of designing typefaces. Preventing Cuts. . . 1. Keep knives sharp. 2. Use a cutting board. 3. Pay attention. . 4. Cut away from yourself and others. 5. Use knives only for cutting. 6. Don’t catch a falling knife. 7. Don’t leave knives in a sink or in the pots and pans area. Today you need…. Notebook and a writing utensil. everything else in your cupboard. Agenda…. Review Practical Lab from Friday. Basic Knife Skills. Basic Knife Cuts. Chop. Mince. Cube. Dice. Pare. Slice. Types and uses of knives. Bell ringer. : Read Chapter 10 p.231-234 check knowledge 1-3/Culinary Essentials. Teacher Input: Parts of a Knife ppt. Student Input: notes. Lab Demonstration: knife construction. To pick up, hold, and maneuver delicate tissues. 2 rows of nine teeth on each tine that interlock when closed. Equine Molar-Extracting Forceps. To remove teeth. Curved small tooth extracting forceps.