Foods- Safety & Sanitation

1. Foods- Safety & Sanitation Knife Skills

2. Knife Skills • Tips— • KNIVES are the basic cutting tool in the kitchen. • Peelers, shears, and choppers are also helpful with cutting tasks. • Always make sure your knife is SHARP. Dull knives cause more accidents than sharp knives. Why? • Sharpening knives- sharpening steel/knife sharpener • Wash your fruits and veggies before cutting them!

3. Knives BREAD KNIFE - How is this one different? PARING KNIFE

4. Knives • Chef’s (or French) Knife • The best knives are forged from a single piece of steel that runs the entire length of the knife. (It should be held together with at least 2 rivets.) • This steel in the handle is what makes the tang.

5. Proper way to hold a chef’s knife • The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife. • This hold provides extra control over the blade.

6. Slice & Dice • Slice- to cut food into large, thin pieces • Cube/Dice-to cut food into square pieces • Cube- ½ in. pieces • Dice- 1/8-1/4 in. pieces • http://www.bing.com/videos/watch/video/knife-skills-slicing-and-dicing-zucchini/1dnqt7umh • http://www.bing.com/videos/search?q=video+how+to+dice+tomatoes&view=detail&mid=28918BBB7C26BA5EFB5C28918BBB7C26BA5EFB5C&first=0

7. Julienne • Cutting food into 1/8in. X 1/8 in. x 2-inch strips • http://www.bing.com/videos/watch/video/knife-skills-julienne-and-batonnet-cuts/17uxhbn51

8. Chopping/Mincing • Chop- to cut food into small, irregular pieces. • Mince- chop finely • http://www.monkeysee.com/play/16858-how-to-mince-jalape-os

9. Pare/Score • Pare- to cut off a very thin layer of peel with a paring knife or peeler • Score- make straight, shallow cuts in the surface of food • Helps with tenderizing meat

10. Recipes Vegetable Stir-Fry • Pico de Gallo