Plate Presentation. Is it Important??. WHY?. Eating with your eyes Appearance Freshness. What to look for?. S hape C olor H eight I tems F lavor T exture. S.C.H.I.F.T. Shape: Different shapes shows various knife skills and keep your guest wondering how it is made. Color:By hazel
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5. Knife Skills. Knife Sharpening When sharpening a knife against a three-sided whetstone, go from the coarsest to the finest surface. Knife Sharpening Honing a knife against a steel straightens the blade between sharpenings.
Knife Skills. 1. Always use sharp knives. Dull blades cause more accidents because they are harder to work with and require more pressure. 2. Concentrate on what you are doing when using a knife. 3. Never play with knives!. 4. Always use a cutting board.
Knife Skills. Culinary Arts II. Today you need… Notebook and a writing utensil everything else in your cupboard Agenda… Review Practical Lab from Friday Basic Knife Skills. Basic Knife Cuts. Chop Mince Cube Dice Pare Slice Grate Julienne (not in book). Chapter 25 – Page 359
Knife Skills. Ms. Perez. Bell ringer . Why would the knife that you use matter?. Parts of the CHEF KNIFE. French/chef knife . Used for chopping , mincing, dicing , and some slicing , especially vegetables . Function: General knife that can be used on produce and meats
Knife Skills. Never play with knives!. Always use sharp knives. Dull blades cause more accidents because they are harder to work with and require more pressure. Always use a cutting board.
Knife Skills. FOCUS STANDARDS. CA-ICA–6. Students will examine and perform all aspects of kitchen knife use and classic knife skills. a. Identify the different types of knives, their use, parts, and components. b. Identify and practice proper knife safety procedures and rules.
Knife Skills. Foods II. Blade Composition. Carbon Steel Stainless Steel High-Carbon Stainless Steel. Knife Parts. Point Tip Blade Back Cutting edge Bolster Heel Rivets Handle Tang . Knife Tang. Full tang-Most powerful Partial tang. Types and Uses of Knives . Chefs Slicer
Knife Skills. Rules for Knife SAFETY. S ecurely hold your knife A nchor cutting boards F ingertips curled back E yes on the knife T ake your time Y ield to falling knives. Knife Safety. Keep knives sharp. Use a cutting board & mat. Never try to catch a falling knife.
Knife Skills. Objective. Apply the procedures for preparing a workstation for knife work. Preparing the Workstation. Follow these steps to prepare your workstation: Select a cleaned and sanitized cutting board Place a damp towel between the cutting board and worktable.
Knife Skills Unit. Presentation – Types of Knives. CHEF’S KNIFE. PARING KNIFE. TOURN É KNIFE. BONING KNIFE (Flexible). BONING. CIMETER. SLICER. SERRATED KNIFE. SANDWICH KNIFE. POULTRY SHEARS. SALMON SLICER. CLEAVER. SANTOKU. DEBA. CHINESE CLEAVER. SASHIMI (Yangiba) KNIFE. STEEL.