36 terms

Culinary Ch. 5 Knife Skills

studynotes from the book "The Professional Chef" 9th edition from the Culinary Institute of America, as well as Culinary Training Program from St. Joseph Ctr, Venice California with guidance and instruction from Executive Chef Instructor Derek Walker and extensive Google research
STUDY
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Parts Of A Knife Complete List (name as many as you can)
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivets, Scales, Tang, Butt
Parts of a Knife #1 the most fragile part of the blade and used for piercing
Point
Parts of a Knife #2 The back edge or top of the blade. It's the thickest portion of the blade.
Spine
Parts of a Knife #3 This is the front portion of the blade, which is used for delicate carving and is curved differently in every knife.
Tip
Parts of a Knife #4 This is the cutting surface or sharp portion of the entire blade, which is either straight or serrated.
Cutting Edge
Parts of a Knife #5 This is the back portion of the blade where the most force can be applied for cutting.
Heel (back of the heel may or may not have a finger guard)
Parts of a Knife #6 This is the thickest portion of metal (continuous with the blade) that ads weight and balance important when cutting.
Bolster
Parts of a Knife #7 pins are not visible in all knives, they serve to secure the metal to the handle. Rivets are typical of knives with wooden handles.
Rivets (no longer recommended as it may retain bacteria)
Parts of a Knife #8 This is the handle material on both sides of the metal that can be made of wood, plastic, stainless steel, or a composite.
Scales (plastic is highly preferred over wood)
Parts of a Knife #9 This is the portion continuous with the blade that extends into the center of the handle to give the knife stability, connection to the handle, and weight balance. Full tang means that the blade goes all the way through the handle.
Tang
Parts of a Knife #10 This is the end of the handle, which is different for every knife. The butt of some knives is continuous with the metal blade, as it is with the Calphalon series shown here. In others it consists of the handle only, or a combination of the handle material and the metal.
Butt
Knife Blades Type - easily honed to extremely sharp edge but loses sharpness quickly, corrodes and discolors easily when in contact with acidic foods
Carbon Steel
Knife Blades type - strong and will not discolor or corrode but are much harder to sharpen
Stainless Steel
Knife Blades Type - combined alloy of carbon and stainless steel allowing a keener edge and wont corrode or discolor, taper-ground means blade forged out of a single sheet of metal tapers smoothly from spine to cutting edge, hollow-ground combines two sheets of metal and edges are beveled or fluted
High Carbon Stainless Steel
Knife Blades Type - made out of a high-purity zirconium oxide powder that is compressed at very high pressures and heated in a furnace at temperatures over 2700°F. This results in an extremely-hard blade, nearly as hard as diamonds. The edge will maintain its razor sharpness and will be resistant to wearing. The extremely smooth, non-porous surface resists staining, odors and acidic materials, and is considered to be more sanitary than regular steel blades. Much lighter than steel at almost half the weight.
Ceramic Knives
Knife Blades Type - no definition found but it seems that its referring mostly to the handle specially from japan, the blades used in metal has numerous variations
Porcelain Knives
Knife Type - blade 8 to 12 inches long, all purpose knifes
French aka Chef's Knife
Knife Type - smaller, lighter with a blade 5-8 inches long for various cutting chores
Utility Knife
Knife Type - blade 2-4 inches long, used for paring and trimming vegetables and fruits
Paring Knives
Knife Type - blade is thinner, about 6 inches long, and rigid, used for separating raw meat from bones
Boning Knife
Knife Type - similar to a boning knife but is thinner and more flexible to make thin flat slices of meats
Filleting Knife
Knife Type - long blade with a round or pointed tip, blade may be flexible or rigid, tapered or round or have a fluted edge, used for slicing cooked meats, fish, as well as breads
Slicers Serrated and Unserrated Knife
Knife Type - heavy enough to cut through bones, rectangular blade, varies in size according to its intended use, used mostly for chopping
Cleaver Knife
Knife Type - similar to paring knife but has a curve to facilitate cutting curved surfaces
Tourne Knife
Knife Type - range in sizes from 5" to 7" in blade lengths, but smaller ones are available. Somewhat like a narrow-bladed cleaver, designed for a comfortable, well-balanced grip, sharp edges, either beveled or hollow ground, which enhances their cutting performance. The 'granton edge' release pattern (scalloped) on the blades that not only adds style, but helps to release thin slices and sticky food after slicing.
Santoku Knife
Knife Type - curved, pointed blade, used for accurate cutting of steaks
Scimitar or Steak Knives
Knife Type - short, rigid, blunt knife with dull edge, used for opening oysters
Oyster Knife
Knife Type - short, rigid, broad-bladed knife with a slight edge, used for opening clams
Clam Knife
sharpening stone
22.5 degree angle from heel to tip
honing steel
16 degree angle either towards you or downward
name the 8 basic knife cuts
Julienne, Allumette, Batonnet, Brunoise, Small Dice, Medium Dice (2 kinds of sizes), Large Dice, and Paysanne
Large Dice
3/4 inch cube
Medium Dice 1/2 & Paysanne
1/2 inch cube for the dice, and 1/2 x 1/2 x 1/8 for the paysanne
Medium Dice 1/3
1/3 inch cube
Batonnet, Small Dice
1/4 x 1/4 x 2 1/2 inch for the Batonnet, then 1/4 inch cube for the Small Dice
Allumette, Julienne, and Brunoise
1/8 x 1/8 x 2 1/2 inch for the Allumette, Julienne is 2 inches long, and Brunoise is 1/8 inch cube
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