PDF-An Important Item For Your Kitchen – Knife Set

An Important Item For Your Kitchen Knife Set. Instructor: Rayman Zhen . 1. Chef’s Knife. 2. Boning Knife. 3. Narrow. - used for cutting ribs and chops . Wide- . Used for cutting chicken and pork. Curved- . Used for cutting around bones . Quick Video. 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.. Unit 2. 1. Mixing Bowls. To mix foods. 2. Colander. To drain foods. 3. Strainer. to strain finer foods ex. pulp out of juice, wash crab meat, to take vegetables or meat out of gravy, gumbo, or soup. 4. Health Department Regulation. What is the health department’s role?. Everyone is to wear a hat/headband or hair net!. Everyone is to wear a full bib apron, chef coat or lab coat. Everyone is to wash their hands…. Safe and hygienic food practices . kitchen safety/rules . No running in the kitchen - you may fall over or bump someone . Always wear your hair up - it may get caught in a mixer or catch alight . Enclosed shoes must be worn - for hot and sharp objects . 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. 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!. East High School. Nutrition and Food Prep. Kitchen Gadgets Abound!. Thousands of kitchen utensils fill hundreds of general department stores and specialty shops. Do you need all of those gadgets?. No, generally they are all specialized versions of the basic three: KNIFE, FORK, SPOON!. Specialization=Convenience. Most utensils have been invented to make life more convenient. Some basic utensils make cooking fun because less time is spent actually preparing the food for cooking.. 1. Wooden Spoon. Ms. . Cilurzo. Dry Measuring Cups. Use: Measures dry ingredients. Ex: Flour, Sugar, Brown Sugar, Solid Fats . Liquid Measuring Cup . Use: Measures liquids . Ex) Oils, water, milk etc.. Place on a leveled surface and check at eye level for accurate measuring . Ms. . Cilurzo. Dry Measuring Cups. Use: Measures dry ingredients. Ex: Flour, Sugar, Brown Sugar, Solid Fats . Liquid Measuring Cup . Use: Measures liquids . Ex) Oils, water, milk etc.. Place on a leveled surface and check at eye level for accurate measuring . East High School. Nutrition and Food Prep. Kitchen Gadgets Abound!. Thousands of kitchen utensils fill hundreds of general department stores and specialty shops. Do you need all of those gadgets?. No, generally they are all specialized versions of the basic three: KNIFE, FORK, SPOON!. 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. The Claw Grip . To use the claw grip, shape your hands into a claw shape tucking the thumb inside the fingers. The knuckle to fingertips part of the hand acts as a barrier against the knife blade when being held in the claw grip shape..