PPT-Knife Skills

Construction of the Knife Determines how the knife feels in the hand How to best use it How long the knife will last Blade The blade is the cutting surface of the knife A highquality blade is made of a single piece of metal. With the help of an adult carefully peel your apple 2 Hold your apple stem up With a pumpkin carver or plastic knife carve an outline of the shape you want the nose to be on the finished doll Then carve out around that shape This is the trickiest pa K. nife Skills. 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.. 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. . By AVI : winner of the Newberry Medal. Topic:. Task 3 : Attorney defending Charlotte to save her life!. GUILTY. OR. . OR. . OR. . OR. . How not to injure yourself. Why is it important?. Cuts. Burns. Slips / Falls. Health Department. Set the basic guidelines for all food service establishments to follow.. These include:. Everyone is to wear hair restraints. . T. rade. Drywall installers and finishers install and finish drywall sheets and various types of ceiling systems. Information. Drywall. Chisel . Knives. Circle Cutters. Corner bead . Tools . Hammers. K. nife Skills. 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.. In your notebooks answer the questions. What are knife skills and why is it important to have good knife skills?. Basic Knife Skills. Safety & Sanitation Unit. Work Area Set Up: . 1. Sanitize work area. . As soon as you sit down , the napkin should be placed on your lap.. Use the . cutlery. from outside , the fish fork and knife for your appetizer, and soup spoon for soup.. Dinner fork and knife for the main dish. 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. AIMS. To . r. aise . awareness on weapon/knife crime and the law. To discuss the consequences of carrying a weapon/knife. Criminal law (Consolidation) (Scotland) Act 1995 . Any person . who without . Assembly . Schools PACK. POSTER – . For displaying throughout the whole school, highlights the main messages of the anti-weapon/knife crime strategy.. PARENT LEAFLET – . Contains facts on the law, weapons and. 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.