PPT-Knife Safety

Since you will be using a knife It makes sense to take some time to talk about knives Highquality 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 . 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 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…. w X-ACTO KNIFE, One of the most common injuries in a creative environment is from an X-Acto blade, utility knife and chisel. These knives can cause severe lacerations and infections. There are a few 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. 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. . 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 . kitchen tools. . It is important for a chef to know the construction, use, and maintenance . of knives.. Section 10.1 Knives. Knives are the most commonly used kitchen tools. Chefs must be familiar with: . 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. Findings from a literature review. Rebecca Foster,. PhD Student,. Scottish Centre for Crime and Justice Research (SCCJR) . Background to the report . The SCCJR- who are we?. Scottish Government commissioned the SCCJR to produce this report. 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. 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. 2. Bellwork. Think about places you remember seeing examples of knife cuts. This could be at different types of restaurants, at home, on T.V., etc.. Get out a half sheet of paper.. Write the types of knife cuts you remember seeing and where you saw them..