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food saftey ppt

1.   PROFESSIONAL KNIVES AND CUTS

2. LEARNING OUTCOME Anatomy of knives Types of knives Safety of knife How to use a knife Basic knife Cuts cuts

3. Guess the tools ?????

4. Anatomy of a kitchen knife

5. Types of knives Chefs knife Paring knife Boning knife Bread knife Cheese knife Cleaver Mincing knife

6. Length: 20cm blade Width: 3.8 cm Multi-purpose  knife Chefs knife

7. Paring knife Short chef knife 8-10 cm long  Thin-bladed  knife  intended for coring and  paring  (peeling) This Photo by Unknown Author is licensed under CC BY-SA

8. Boning knife Length 5-9 inches  Kitchen knife with a sharp point and a narrow blade. Used for removing the bones of poultry, meat, and fish

9. Bread knife Length 20-30 cm An offset serrated knife uses an offset handle Serrated blades of bread knives

10. Cheese knife Length 8-12cm Width 3.75- 7.25cm Often with a  curved blade  Little holes along the  blade  which reduce friction

11. Cleaver Length 15-20cm Largely  used as  a kitchen or butcher  knife  Intended for hacking through bone. Meat  cleavers  have a  hole  in the blade so that butchers or chefs can hang them

12. Mincing knife / Mezzaluna Can be used to mince chop or cut foods into smaller bits Can be either single or double bladed 

13. 3 MOST COMMON KINVES USED ?? CHEFS KNIFE PARING KNIFE BREAD KNIFE

14. USING KNIFE SAFELY Use the correct knife for the task at hand Always cut away from yourself Always cut on a cutting board Keep knives sharp When carrying a knife , hold it point down Don’t attempt to catch a falling knife Never leave a knife in sink of water

15. How to use knife

16. BASIC KNIFE CUTS Strip cuts Cube cuts Other cuts

17. STRIP CUTS Pont neuf (1 cm × 1 cm × 6 cm–8 cm)  Batonne t   (0.6 cm × 0.6 cm × 5 cm–6 cm) Julienne (0.3 cm × 0.3 cm × 3 cm–5 cm) Fine julienne (0.2 cm × 0.2 cm × 3 cm–5 cm) Chiffonade ( 4-10mm)

18. CUBE CUTS Large dice (" Carré " meaning "square" in French) 20mm Medium dice (Parmentier ) 13mm Small dice ( Macédoine ) 5mm Brunoise 3mm Fine brunoise 2mm

19. OTHER CUTS Paysanne   (10 mm × 10 mm × 3 mm) Lozenge diamond shape,  (10 mm × 10 mm × 3 mm) Tournee ( french word turned ) Rondelle (3–10 mm) Mirepoi x   3 ⁄ 16 – 1 ⁄ 4  inch (5–7  mm)

20. Summary Use correct knives Use knife safely and keep it safely Use different cuts of vegetables