Basic Knife Skills Basic knife skills are an important component of any culinarian’s repertoire - whether you plan to earn a living in the kitchen, or simply please yourself, your friends, and your family. Learning to wield a knife correctly will speed up your prep time, and food products fashioned in uniform shapes and sizes will help guarantee even cooking throughout a dish. In addition, the mastery of certain classic knife cuts and methodology will vastly improve the look ...
Youth Explore Trades Skills Cook Introductory Knife Skills Description The knife is an important basic tool used in the kitchen. In this activity students will learn the parts of a knife; about types of knives, and the materials used to construct them, as well as the importance of using correct, consistent cutting techniques. Lesson Objectives Students will be able to: • handle a knife safely • handle a knife correctly • correctly place the guiding hand when cutting • identify ...
Basic Knife Skills www.sunriseproduce.com Page 1 Basic Knife Skills - Introduction No other kitchen tool is more important than the knife. The only piece of "equipment" more basic to cooking is the human hand. Good quality knives will make your work easier, more ecient, and more enjoyable; furthermore, good knives, when properly cared for, will last a lifeme. Knives should be selected, sharpened, cleaned and handled with great care and respect. Safety • Keep your ...
INSTRUCTION CARD - BASIC KNIFE SKILLS INGREDIENTS: UTENSILS: Variety of food items Clean paper towel or cloth (e.g. parsley, potatoes, carrot) Knife – make sure your knives are sharp Chopping board BASIC KNIFE SAFETY AND SKILLS: 1. Always wash your hands thoroughly before handling knives and food items. 2. Wash and dry vegetables thoroughly with cool water, being sure to remove any dirt or residue. Pat dry using a clean paper towel or cloth. 3. Place the chopping board ...
Knife Skills Cooking Terms Chop – to cut into irregular shaped pieces. Concasser (con-cass-SAY) – to chop coarsely, to crush. Mince – to chop into very fine pieces (think minced garlic). Shred – to cut into thin strips either with coarse blade of a grater or with chef’s knife (think shredded cabbage for coleslaw). Chiffonade (shi-fi-NOD)– cutting leaves (lettuce, herbs) into fine strips. Dice – cut into uniform shapes. Brunoise (BROON-wah) – tiny diced cubes measuring 1/8 inch by ...
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