Culinary

PROPERTY OF PIMA COUNTY JTED, 2010 1

Bellwork

1. What are three common ways people cut

themselves with a knife in a kitchen.
2. Take out a piece of paper and write your
answer.
3. Be prepared to share your ideas.
Objectives

1. Define terminology
2. Demonstrate proper knife safety
3. Demonstrate proper knife
sanitation/cleaning methods
4. Practice proper knife storage
 Terminology
 claw grip – method of holding food during cutting,
characterized by curling the fingers inward and gripping
the food with the fingernails; the side of the knife blade
rests against the first knuckle of the guiding hand,
keeping the blade perpendicular to the cutting board and
fingers out of harm's way
 guiding hand – the hand that controls the ingredient
being cut
 anchor – a no-slip mat or damp towel used to prevent
the cutting board from slipping
Knife Safety
Knife Safety Key Points
1. Stop - make sure no one else is within
arm's reach
2. Away - always cut away from your finger
or other body parts
3. Sharp - a sharp, clean knife is a safe
knife
4. Store - knives closed, in a sheath or
knife block
PROPERTY OF PIMA COUNTY JTED, 2010 5
How to Hold a Chef’s Knife

Click on link for video

https://www.youtube.com/watch?v=20gwf7YttQM
Knife Safety
Handling a knife
Importance of the grip
 Provides maximum control over the knife.
 Increases speed and accuracy.
 Prevents slipping.
Knife Safety
Guiding Hand
The hand that controls the ingredient being cut.
Claw Grip
Method of holding food during cutting
Key Attributes
 Fingers curl inward and grip food with fingernails
 Knife blade rests against first knuckle of guiding hand
 Blade remains perpendicular to cutting board
Knife Safety
Anchoring
 Anchor with a non-slip mat or damp towel
underneath the board so it does not slip and
cause injury.
Rock Cut or Rolling Technique
Up and down - Tap Chop
Cross Chop
Proper Care of Knives
Wash
 Always hand wash knives
 Never leave your knives in the sink
 Unseen knives can cause injury
 Never wash knives in the dishwasher
 hot water dulls the blade
 handles can rot
 rivets can become loose
Proper Care of Knives
Sanitize- Wipe down knives during use.
Use your sanitation rag/cloth.
Proper Care of Knives
Storage
Always use a sheath if storing in a
drawer; A sheath protects the blade
from damage.
Knives can also be stored in a knife
roll,
roll block,
block or magnet.
magnet
Proper Care of knives
 Types of cutting boards
 Wooden
 Resilient (they give a bit as the knife hits)
 Must be hand washed and sanitized
 Not allowed in most restaurant kitchens

 Hard rubber and/or plastic

 Can be sanitized in the dishwasher
 Plastic isn’t very resilient and can develop grooves
 traps bacteria
 slows your knife down
 Can dull knife blade over time
Cutting Board Sanitation
 Always keep your board clean and
sanitary.
 Always wash your board in a three
compartment sink to ensure cleanliness.
 Thoroughly clean and sanitize your area
after cutting chicken or other raw
products on your board
Cutting Board Storage
 Always store boards upright with
space in between each board
 Never stack boards
Closure

Ticket Out
1.Get out a half sheet of paper.
2.List 4 precautions you should
take while handling a knife.
3.Turn in your Ticket Out when
you finish.
 Quantity Time Uniformity Mise en Safety and
of Product Place Sanitation
2 oz. of each of Achieved cuts in Standard for All necessary Clean area and
Professional
the seven cuts. 15 minutes or cuts, measured equipment equipment.
20 points less. to ruler present and Clean up and
specification. useable. sanitized.

2 oz. of five of Achieved cuts in Product uniform All equipment Cleaned all
Adequate
the seven cuts. less than 20 in size to the present, but not equipment but
15 points minutes. eye. useable. didn’t sanitize.

2 oz. of four of Achieved cuts in Product uniform Most equipment Cleaned

Evolving
the seven cuts. less than 30 wit in group. present. equipment but
10 points minutes. not put away or
sanitized.

Less than 2 oz. Cuts took longer Product not Missing Equipment not
Inadequate
of a variety of than 30 minutes. uniform within equipment. cleaned or
5 points cuts. group. sanitized.

Attempted Practiced cuts Produced cut but Instructor Instructor

Training
cutting exercise. not timed. not uniform. gathered cleaned and
0 points equipment. sanitized area.