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Knife Skills
Grade 12
Good knife skills are essential to maximizing efficiency and safety in the kitchen. This Chapter outlines
these important skills, which should be practiced until they become second nature.
At the of this chapter the student should be able to:
1. Care for knives properly.
2. Use knives safely and properly.
3. Cut foods into a variety of classic shapes.
Key Terms
Whetstone
Steel
Chiffonade
Rondelles
Rounds
Diagonals
Oblique cuts
Roll Cut
Lozenges
Butterfly
Pocket
Chop Julienne
Brunoise
Allumette
Small Dice
Batonnet
Medium Dice
Baont large Dice
Paysanne
Mince
Tourner
Parisienne
Gaufrette
Test Your Knowledge
The practice sets provided below have been designed to test your comprehension of the information
found in this chapter. It is recommended that you read the chapter completely before attempting
these questions.
A. Terminology
Fill in the blank spaces with the correct term:
1. _____________ Also known as a sharpening stone.
2. _____________ An instrument used to straighten the blade of the knife between
sharpenings.
3. _____________The smallest cube-shaped cut 1-2 mm x 1-2 mm x
1-2 mm.
Knife Skills
Grade 12
4. _____________Finely shredded leafy vegetables used as a garnish or a base for cold
presentations.
5. _____________A wedge-shaped cut of vegetable.
6. _____________Round slices from a cylindrical vegetable such as a carrot.
7. _____________A stick-shaped cut, slightly larger than julienne 6 mmx 6mm x 5 – 6 mm.
8. _____________The recommended angle to hone a knife on the steel.
9. _____________Ridged slices usually cut with a mandolin.
10. _____________To slice horizontal.
11. _____________Grip the handle in a fist with your fingers an thumb. This allows you to cut
around joints and separate flesh from bone when boning meat and poultry.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Fill in the blank spaces with the correct definition:
Honing_____________________________________________________________________
___________________________________________________________________________
Julienne____________________________________________________________________
___________________________________________________________________________
Small Dice
___________________________________________________________________________
___________________________________________________________________________
Tourner
___________________________________________________________________________
___________________________________________________________________________
Medium dice
___________________________________________________________________________
___________________________________________________________________________
Mincing
___________________________________________________________________________
___________________________________________________________________________
Paysanne
___________________________________________________________________________
___________________________________________________________________________
Large dice
___________________________________________________________________________
___________________________________________________________________________
Chopping
___________________________________________________________________________
___________________________________________________________________________
Knife Skills
Grade 12
B. Fill in the Blank
Fill in the blank with the response that correctly completes the statement.
1. There are _______________methods of cutting, one where the ________________
acts as the fulcrum and the other where the _______________acts as the fulcrum.
2. Parsley and garlic should be chopped with one hand flat on the _____________ of the
knife, using a _____________motion.
3. When cutting food always cut _______________ from yourself and never cut on
_______________, __________________or _________________ surfaces.
4. When using a whetstone, start by placing the ______________ of the knife on the
stone. Start sharpening on the ______________side of the stone and finish with the
________________ side.
5. An onion is diced by cutting in half and then making incisions towards the
______________ of the onion, without cutting through it.
6. A steel generally ______________sharpen a knife. Instead, it is used to
_______________ the blade.
7. To use whetstone, place the ______________ of the blade against the whetstone at a
______________ angle.
8. Small balls or spheres cut from various vegetables or fruits are referred to as
_______________.
C. Short Answer
1. Is it acceptable to wash kitchen knives in the dishwasher? Explain.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
2. List ten (10) rule that apply to safe knife handling procedures.
a.___________________________________________________________________
b.___________________________________________________________________
c.___________________________________________________________________
d.___________________________________________________________________
e.___________________________________________________________________
f.____________________________________________________________________
g.___________________________________________________________________
h.___________________________________________________________________
i.____________________________________________________________________
j.____________________________________________________________________
Knife Skills
Grade 12
3. Briefly explain the most common method of gripping knife.
_____________________________________________________________________________
4. Briefly explain why it is important to cut vegetables uniformly.
_____________________________________________________________________________
D. Matching
Draw the following cuts of vegetables to scale and describe their dimensions. Point out any
similarities between the strips of vegetables and the cubes in the space provided below.
____________________________________________________________________________
1. Julienne
2. Batonnet
3. Paysanne
4. Brunoise
5. Small dice
6. Medium dice
7. Allumette
Knife Skills
Grade 12
E. True or False
For each question below, circle either True or False to indicate the correct answer.
1. A sharp knife is more dangerous than a dull one.
True False
2. A steel is used to sharpen knives.
True False
3. Tourner means “to turn” in French.
True False
4. A whetstone should be moistened with a mixture of water and mineral oil.
True False
5. Batonnet is also referred to as allumette.
True False
6. Paysanne is a half-inch dice that has been cut in half.
True False
7. One should not attempt to catch a falling knife.
True False
8. Knives should not be washed in the dishwasher.
True False
9. Any whetstone can be moistened interchangeable with either water or mineral oil.
True False
10. A 40 degree angle is preferred when using a knife against a steel.
True False
Knife Skills
Grade 12
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