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Parts of a knife Blade Handle Tang Sharpening technique Use a stone to sharpen and a steel to maintain 20 ° angle Even strokes One direction only. Knife Handling. General Principles Heating Alters texture and flavor Inactivates microorganisms Cooling or freezing
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Parts of a knife Blade Handle Tang Sharpening technique Use a stone to sharpen and a steel to maintain 20° angle Even strokes One direction only Knife Handling
General Principles Heating Alters texture and flavor Inactivates microorganisms Cooling or freezing Reduces multiplication of microorganisms Retain palatability Heat Transfer
Heat Transfer • Heating Methods • Conduction • Convection • Radiation
Heat Transfer • Conduction • Energy moves from molecule to molecule • Relatively slow • Convection • Energy moves through a medium (air, water, oil) • Radiation • Energy moves directly from source to object • Uses electromagnetic rays • Fastest and most direct