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  • Types of Knives

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    khadizatahera93k
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    The document discusses different types of knives, including chef's knives, boning knives, slicers, and steak knives. It also outlines the key parts of a knife such as the tip, point, cutting edge, heel, and handle. Different cutting boards are recommended based on the food being cut, including boards for raw meats and seafood, cooked foods, vegetables and fruits, and bread and dairy products. Several cutting methods are defined such as brunoise, julienne, mirepoix, and paysanne which describe different sized dice cuts.

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    The document discusses different types of knives, including chef's knives, boning knives, slicers, and steak knives. It also outlines the key parts of a knife such as the tip, point, cutting edge, heel, and handle. Different cutting boards are recommended based on the food being cut, including boards for raw meats and seafood, cooked foods, vegetables and fruits, and bread and dairy products. Several cutting methods are defined such as brunoise, julienne, mirepoix, and paysanne which describe different sized dice cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    6 views5 pages

    Types of Knives

    Uploaded by

    khadizatahera93k
    The document discusses different types of knives, including chef's knives, boning knives, slicers, and steak knives. It also outlines the key parts of a knife such as the tip, point, cutting edge, heel, and handle. Different cutting boards are recommended based on the food being cut, including boards for raw meats and seafood, cooked foods, vegetables and fruits, and bread and dairy products. Several cutting methods are defined such as brunoise, julienne, mirepoix, and paysanne which describe different sized dice cuts.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    TYPES OF KNIVES

     Chefs knife
     Salad knife
     Boning knife
     Slicer
     Steak knife
    Chart Title
    6

    PARTS OF A KNIFE 5

     TIP
    4
     POINT
     CUTTING EDGE 3

     HEEL 2

     HANDLE
    1
     BACKSIDE
     RIVET 0
    Category 1 Category 2 Category 3 Category 4

    Series 1 Series 2 Series 3


    1.What are the important factors to get
    a good vegetable cut?

    a.Good sharp knife


    b.Using correct knife for cutting
    c.Apply cutting method
    TYPES OF CUTTING/CHOPPING BOARD

    Red colour-Raw red meat


    Brown colour-Cooked food
    Blue colour- Raw fish and seafood
    Yellow colour- Raw poultry
    Green colour-Vegetables and fruits
    White colour- Bread and dairy products
    CUTTING METHOD

    1.Brunoise-1mm*1mm*1mm (Chop)
    2.Julienne-1mm*1mm*5cm (Match stick)
    3.Mirepoix-Rough cut
    4.Paysanne-1mm*1cm*1cm (Qube)
    5.Jardiniere-6mm*6mm*6mm (French fry)
    6.Macedoine-1cm*1cm*1cm
    /1.25cm*1.25cm*1.25 cm/2cm*2cm*2cm-(Large
    dice)
    7.Chiffonade-1/8 inch* 1/8 inch*1/8 inch(Leaf
    vegetables)

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