what is the most used most versatile tool in the kitchen n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
What is the most used most versatile tool in the kitchen??????? PowerPoint Presentation
Download Presentation
What is the most used most versatile tool in the kitchen???????

Loading in 2 Seconds...

play fullscreen
1 / 42

What is the most used most versatile tool in the kitchen??????? - PowerPoint PPT Presentation


  • 154 Views
  • Updated on

What is the most used most versatile tool in the kitchen???????. What is the most used most versatile tool in the kitchen???????. THE KNIFE. Sharpness. A HIGH CARBON STAINLESS STEEL BLADE IS THE BEST OPTION Will maintain a sharp edge Will not discolor or flavor the product

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

What is the most used most versatile tool in the kitchen???????


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
    Presentation Transcript
    1. What is the most used most versatile tool in the kitchen???????

    2. What is the most used most versatile tool in the kitchen??????? THE KNIFE

    3. Sharpness • A HIGH CARBON STAINLESS STEEL BLADE IS THE BEST OPTION • Will maintain a sharp edge • Will not discolor or flavor the product • Will rust if not cared for

    4. Sanitation • Make sure knife and cutting surface are properly sanitized

    5. Sanitation • Make sure knife and cutting surface are properly sanitized • Pay attention to order you are prepping the food • Avoid cross contamination

    6. Safe handling procedures

    7. Keep knives sharp. Sharp knife is safer than a dull one less likely to slip, requires less pressure to cut with. Use a cutting board, put a damp towel under board to prevent slipping. Never cut on metal Pay attention when using any cutting equipment Cut away from your self and others Knives are for cutting only Do not try and catch a falling knife Do not put knives in sink or any place where they are not in plain sight Clean knives carefully with the sharp edge away from you Carry knives safely point down edge to the back don’t swing your arms Store knives in safe place when not in use Safe handling procedures

    8. 6. Cutting boards • Always put an approved device under cutting board to hold it in place • Make sure surface is sanitized • Follow color coding of boards to prevent cross contamination

    9. . Parts of the knife • 1. Blade • 2. Tang • 3. Handle • 4. Rivet

    10. Different types of knives • 1. Chef’s • 2. Paring • 3. Boning • 4. Filet • 5. Utility • 6. Carving • 7. Serrated (bread) • 8. Cleaver

    11. II. Sharpening and honing tools • A. Value of sharpness • Safety • Speed • Accuracy

    12. II. Sharpening and honing tools • A. Value of sharpness • B. Whetstones • Oil or mineral water

    13. II. Sharpening and honing tools • A. Value of sharpness • B. Whetstones • C. Dry stones • D. Steels • E. Testing for sharpness

    14. III. Cutting surfaces and boards • A. Importance of use • Protects knives • Easily cleanable work surface • Transfer product to pot or container

    15. III. Cutting surfaces and boards • A. Importance of use • B. Wooden (maple)

    16. III. Cutting surfaces and boards • A. Importance of use • B. Wooden (maple) • Hardwood won’t ding as easily

    17. III. Cutting surfaces and boards • A. Importance of use • B. Wooden (maple) • C. Plastic and composition

    18. III. Cutting surfaces and boards • A. Importance of use • B. Wooden (maple) • C. Plastic and composition • Can always be sanitized • Soak it in bleach

    19. III. Cutting surfaces and boards • A. Importance of use • B. Wooden (maple) • C. Plastic and composition • D. Rubber

    20. III. Cutting surfaces and boards • A. Importance of use • B. Wooden (maple) • C. Plastic and composition • D. Rubber • Flexible good for pouring

    21. IV. Work station set up (mise en place • Mise en place • Everything in it’s place • Look at what you need to accomplish and set up your station

    22. IV. Work station set up (mise en place • A. Prep sheet

    23. IV. Work station set up (mise en place • A. Prep sheet • This tell you what you need to prepare

    24. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools

    25. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools • All the tools you will need • Knives • Spatula • Whisk • measuring

    26. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools • C. Sanitation

    27. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools • C. Sanitation • Be prepared to sanitize as you go

    28. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools • C. Sanitation • D. “Arm’s reach”

    29. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools • C. Sanitation • D. “Arm’s reach” • This is where everything needs to be

    30. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools • C. Sanitation • D. “Arm’s reach” • E. Containers

    31. IV. Work station set up (mise en place) • A. Prep sheet • B. Proper tools • C. Sanitation • D. “Arm’s reach” • E. Containers • 1. Raw product • 2. Finished product • 3. Waste

    32. G. Cutting vegetables to specification

    33. Cutting vegetables to specification • 1. Chop • Used to cut product when no specific shape is required

    34. G. Cutting vegetables to specification • 2. Dice • To cut uniform cubes • Large ¾ • Medium ½ • Small ¼

    35. G. Cutting vegetables to specification • 5. Julienne • A matchstick type cut • 1/8x1/8x 2 ½” • Fine julienne • 2’’x1/16x1/16 • Batonnet • 1/4x1/4x21/2-3”

    36. G. Cutting vegetables to specification • Mince • To finely chop to be used more as a seasoning

    37. G. Cutting vegetables to specification • Shred/chiffonade • Refers usually to shredding large leafy product

    38. G. Cutting vegetables to specification • Slicing • 3 basic parts of the blade to use • Point or tip for fine work

    39. G. Cutting vegetables to specification • Slicing • 3 basic parts of the blade to use • Point or tip for fine work • Middle of the blade for standard

    40. G. Cutting vegetables to specification • Slicing • 3 basic parts of the blade to use • Point or tip for fine work • Middle of the blade for standard • Heel for harder or coarse product

    41. Take good care of your knives and they will take good care of you!!