j_kitchen_fundamentals

=KNIVES= A sharp-edged instrument used for cutting, peeling, slicing, spreading and so on. Most knife blades are made of steel, but a material called //ceramic zirconia// is now also being used. It reportedly won't rust, corrode or interact with food and is reputed to be second only to the diamond in hardness. Knife handles can be one of many materials including wood, plastic-impregnated wood, plastic, horn and metal. The blade should be forged carbon or high-carbon stainless steel that resists stains and rust and gives an excellent cutting edge. A good knife should be sturdy and well balanced. In the best knives, the end of the blade (called the tang) extends all the way to the end of the handle, where it's anchored by several rivets. Knives come in a variety of different sizes and shapes — each with its own specific use. A **French knife** (also called **//Chef's Knife//** ), with its broad, tapered shape and fine edge is perfect for chopping vegetables, while the **slicing knife** cuts cleanly through cooked meat with its long, thin, narrow blade. Knives with **serrated** or **scalloped** edges make neat work of slicing softer foods such as bread, tomatoes and cake. The pointed, short-bladed **paring knife** is easy to handle and makes quick work of peeling, removing cores, etc. Knives used for table service are usually named after their use, such as dinner, luncheon, fish, butter and steak knives.
 * ** A ** || ** Point: ** || The very end of the knife, which is used for piercing ||
 * ** B ** || ** Tip: ** || The first third of the blade (approximately), which is used for small or delicate work. Also known as **belly** or **curve** when curved, as on a chef's knife. ||
 * ** C ** || ** Edge: ** || The entire cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric. ||
 * ** D ** || ** Heel: ** || The rear part of the blade, used for cutting activities that require more force ||
 * ** E ** || ** Spine: ** || The top, thicker portion of the blade, which adds weight and strength ||
 * ** F ** || ** Bolster: ** || The thick metal portion joining the handle and the blade, which adds weight and balance ||
 * ** G ** || ** Finger Guard: ** || The portion of the bolster that keeps the cook's hand from slipping onto the blade ||
 * ** H ** || ** Return: ** || The point where the heel meets the bolster ||
 * ** J ** || ** Tang: ** || The portion of the metal blade that extends into the handle, giving the knife stability and extra weight ||
 * ** K ** || ** Scales: ** || The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang ||
 * ** L ** || ** Rivets: ** || The metal pins (usually 3) that hold the scales to the tang ||
 * ** M ** || ** Handle Guard: ** || The lip below the butt of the handle, which gives the knife a better grip and prevents slipping ||
 * ** N ** || ** Butt: ** || The terminal end of the handle ||

Meat Cleaver 9". Chop through bones, skin, cartilage. The flat side can be used for flattening meats. A cleaver should be heavy. Use on a sturdy, thick chopping board. Vegetable Cleaver  Vegetable cleavers are great for chopping though thick skinned vegetables like squashes. The flat side can be used for mashing garlic. A cleaver should be heavy. Use on a sturdy, thick chopping board.  Santoku  The santoku knife is from Japan (now made by many companies in various counties. The knife is a slicing, chopping and mincing knife. Similar to a chef's knife. Should not be used to cut tough vegetables like some squashes or pumpkins.  Boning Knife  5" - 6 1/2" long  These thin pointed knives are used to slice through meat joints, cut between bones or to slide between the skin and meat to remove or provide access under skin. Bread Knife  A long serrated knife used to cut through crust and dense breads without shredding or tearing. Paring Knife 2" - 4" Chef's Knife 6" - 12" Carving Knife, pointed tip 8" - 14" long The pointed tip slicer requires more skill to obtain even cuts. Long thin or pointed blades require more agility so this knife is harder to use for the less-experienced carver.



Slicing/Carving Knife, round tip 8" - 14" long This broader round tip slicer is actually easier to use than the longer pointed tip versions. Use for slicing meats. A 10" knife is a good length. If the knife gets too long then your cuts stand a bigger chance of being uneven.


 * NAME THE KNIFE! **

NAME THE UTENSIL!



Pasta fork Slotted spatula Perforated spatula Serving Spoon Ladle Skimmer Pasta Spoon Chef’s Knife Paring Knife Meat Fork Utility Knife Carving Knife Serrated Bread Knife Boning Knife Meat Cleaver
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 * NAME THE UTENSIL ANSWERS!!!** CLICK [[file:UtensilAnswers.doc]]

= = =**KITCHEN FUNDAMENTALS VIDEOS**=

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**ANSWERS TO KITCHEN FUNDAMENTALS QUESTIONS!!!** CLICK

**VIDEO GUIDE** Part 1

1. What are the primary materials used for making cutting boards?

2. How can you keep your cutting board from sliding on the countertop? _

3. What does a French or chef’s knife look like? Draw the shape of a chef’s knife in the space below:

4. What is the “claw” or the “bear claw”?

5. A medium dice is roughly inch(es) in size, while a small dice is approximately _ inch(es) in size.

6. What is a rough chop?

7. How do you use a vegetable peeler to peel a carrot?

8. In the space below, draw the three cuts of carrots Chef Dave demonstrates:

9. What is a paring knife?

10.How is a santoku knife different from a chef’s knife?

11.What types of food would you use a serrated knife to cut? _

12.How do you mince garlic?

Part 2 1. What is the difference between shredding and grating? _

2. How do you measure dry ingredients, such as flour or sugar?

3. What does it mean to sift flour? _

4. How should roll out dough? What are some foods that you use a rolling pin to make?

5. What is broiling? What kinds of foods do you broil? _

6. Why do professional chefs prefer a gas stovetop? _

7. How do you sauté a food? _

8. What is pan searing? _

9. What liquids can you use to deglaze a pan?

10. Whenever removing a lid from a pot, always lift pointed _ to avoid a steam burn.

11. How do you steam a vegetable on a stovetop?

12. What is a simmer?


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