Parts of a Knife
What is the part of the knife called that you HOLD in your HAND?
Handle
You should have a _____ grip on the knife handle AT ALL TIMES when handling, holding, etc.
FIRM
What is the name of the knife cut where you cut the ingredient into the smallest pieces you can?
MINCE or MINCING
What is the correct way to CARRY a knife?
FIRM grip
By the HANDLE
Blade pointed DOWN and BACK
CLOSE to your side/body
MINDFUL of your surroundings
What TYPE of knife have we been learning about in class?
CHEF knife
What is the part of the knife called that slices or cuts the food?
Blade
What are the 2 knife grips used when working with a chef's knife?
(How do you hold the knife? How do you position your off hand?)
CLAW grip & PINCH grip
(clawed fingertips on off-hand; pinch grip on the knife)
What does a RONDELLE cut look like?
round or circular
A _____ knife is SAFER than a ______ knife.
A SHARP knife is SAFER than a DULL knife.
What is a RIVET/where is it located on the knife?
Small metal pieces in the handle that connect the handle to the knife.
What is the very end of the knife called (the point)?
Tip of the knife
Describe what the claw grip looks like AND WHY we encourage the claw grip when handling a chef's knife.
Fingertips upright and curled in (away from blade).
Knuckle against/near blade. Used as guide.
WHY: to avoid injury! Keep fingertips out of the way.
What is the term for the SQUARE SHAPED knife cut? (different sizes, but SQUARE)
DICE
How can you protect your fingertips when using a knife?
CLAW GRIP
Paying ATTENTION
Taking your TIME
What is a KNIFE STEEL used for?
What is the MIDDLE of the blade of a chef's knife called?
Sweet Spot
Describe or demonstrate what the ROCK-A-BYE cutting technique looks like.
HINT: wave
wave/circular motion
tip of the knife, then sweet spot
hand/write moving around a "wheel"
BATONNET cuts and JULIENNE cuts look like...
long, thin rectangles ("matchstick shape")
What are the steps to cleaning a chef's knife?
Wash, rinse, and dry and put away IMMEDIATELY.
What is a HONING STEEL used for?
To "hone in" a knife.
Smooth edges of the knife to make cleaner, safer cuts (NOT sharpening)
What is the part of the knife called that connects the blade to the handle?
Bolster
What are the 2 types of cutting techniques we will use in this class?
ROCK-A-BYE (wave/circular motion)
SAW BLADE
Name AND describe 3 common knife cuts.
You ONLY get points if you can describe them as well.
Chop Mince
Dice Chiffonade
Slice Bais Cut
Julienne Oblique
Brunoise Rondelle
When a knife is sitting on the counter, it should be...
(2 things that I'm looking for)
1. Blade should be facing horizontal and AWAY from you.
2. No part of the knife should be "hanging" off of the surface, cutting board, etc. (risk of getting hit and falling off!)
Why is it important for knife cuts to be ACCURATE and/or SIMILAR SIZES?
Presentation
Efficiency
Flavor Distribution