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Knife Skills Demonstration and Lab
Day #1 Overview
• Setting up your cutting station
• Proper grip (Chef’s knife)
• Maintaining knife’s edge
• Rolling technique (bench scraper practice)
Setting Up Your Cutting Station
A rubber mat or a damp paper towel between the counter top and cutting board helps ensure a stable
cutting surface
Proper Grip
Click on photo above to show video
(Chef knife grip ends at 1:24)
Honing Your Knife
Click on photo to show video
Demo
Vertical Honing With Towel
**NOTE: hone on towel on countertop, not on cutting board
Practice Honing In Your Kitchens
Individual Practice
•Practice honing chef’s knife using vertical honing method (six times on
each side of blade)
•Compare/contrast your honing skills with others in your group
•Return to your seat
Basic Knife Skills
Click on photo to show video
The Rolling Technique
• Hand should follow the contour of the pot lid in a backwards motion (think of the wheels of a locomotive train moving backwards)
• Knife blade slides forward through the food,
not dragging backwards through the food
Practice at Your Seat
Proper Rolling Technique
Now try the rolling technique
using a pen/pencil as the knife**End of pen/pencil stays on
table (eraser end or pen cap)
**Knife blade slides forward through the food
Proper Guide Hand
Click on photo above to show video
•“Cat claw” •Side of blade rests against middle knuckle
Practice at Your Seat
Proper Guide Hand Technique
Now try the “cat claw”
with a pen/pencil
Practice at Your Seat
Putting it Together
Proper rolling and
guide hand technique
Bench ScraperMultiple Uses
Click on photo to show video
Practice In Your KitchensKnife Skills Using Bench Scraper
1.Practice the proper rolling and guide hand technique– flour on cutting board
• Properly measure ¼ c. flour and level with the bench scraper
– using bench scraper as knife• 3 minutes per person
– using Chef’s knife • 3 minutes per person
2.Compare/contrast your cutting skills with others in your group by evaluating the cuts in the flour
3.Kitchen check– Leave station as you found it– Have instructor check
Day #2 Overview• Review
– Setting up your cutting station properly*
– Proper grip* (Chef’s knife)
– Honing knife*
– Rolling technique* (bench scraper practice with flour)
*these are now expectations for any lab using knife skills
• Today– Hone knife– Rolling technique cutting celery
Practice In Your KitchensStep #1: Set up Station as a Group
•Fill sink with dishwater
•Get out dry rack/discard bowl
•Sanitize countertops
•Set up three cutting board stations
•One person from each kitchen gets one stalk of celery per person in group
Step #2: Individual Practice
1. Cut your stalk in half lengthwise
2. From one half of your stalk, slice celery into
small pieces using the “Rolling Technique”
3. Compare/contrast your cutting skills with others
in your group
4. Place all cut celery in bags
5. Clean up and final kitchen check