Handling Knife Skills Food Production

76

Chapter 6 Food Production

Learning objectives: 3. Students can identify handling knife skills 4. Students can identify the cutting styles 5. Students can identify the beef cuts 6. Students can identify the ingredients measurement 7. Students can identify the cooking techniques

1. Handling Knife Skills

Using a knife while working in the kitchen requires detail attention to ensure effectiveness and safety. The best way to hold the knife depends on the pa ti ula task a d spe ifi k ife s t pe. Four basic knife holds are as below: a. The picture below illustrates the proper chefs knife grip as seen from the inside or thumb-side of the cutting hand. The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife. http:culinaryarts.about.comodknifeskillsssknifegrips.htm b. Here we see from the opposite side. Note how the index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle. Note that you should be gripping the knife mainly with the thumb and forefinger. 77 http:culinaryarts.about.comodknifeskillsssknifegrips_2.htm c. Fo utti g te h i ue, ou ha d s job is to hold the food to keep it from sliding around on the cutting board. With the knife blade flying up and down, you need to keep those fingertips tucked safely away, while still being able to firmly hold the food. The fingers curled inward and gripping the food with the fingernails, the fingers stay out of harms way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board. http:culinaryarts.about.comodknifeskillsssknifegrips_3.htm d. In this modified version of the claw grip, the first knuckle of the guiding hand rests flat on the food product, with the fingers again curled inward safely. And this time the knife rests against the second knuckle rather than the first. 78 Each of these claw grips is acceptable, so use whichever one you feel comfortable with. http:culinaryarts.about.comodknifeskillsssknifegrips_4.htm

2. Cutting Styles