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Knife Handling

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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Knife Handling

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  1. 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

  2. General Principles Heating Alters texture and flavor Inactivates microorganisms Cooling or freezing Reduces multiplication of microorganisms Retain palatability Heat Transfer

  3. Heat Transfer • Heating Methods • Conduction • Convection • Radiation

  4. 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

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