Knives

Question 1

 parts of a knife

Answer 1

• Remember Acronym (BET-SHRB)

B-Blade,
E-Edge
T-Tip

S-Spine
H-Heel
R-Rivets
H-Hand
B-Bolster

Blade= Sharp edge of the knife

Cutting Edge= Sharpened part of the knife

Bolster= Thick part where blade meets the handle

Handle= Part of knife you hold

Question 2

 knife-handling techniques

Answer 2

Grip– Hold knife with fingers
-Allows for efficient motion
-Reduces chance for motion

Fingers of the free hand
-Fingers should be curled and used to hold food in position

blade
-whole blade should be used for efficient use

Question 3

types of knives, their characteristics and use in preparation of a range of food types, including:

Answer 3

chefs knife:
-main knife used in kitchen
-used for chopping, slicing and dicing food
-approx 20-25cm in length

filleting knife
-long flexible blade
-mainly used to fillet skin fish/ chicken

palette knife
-thick flexible and blunt
-mainly used to spread, lift and flip foods

utility knife
-mainly used to cut fruit, veg, fruit & small pieces of meat

vegetable knife
-mainly used to efficiently prepare vegetables
-slight curvy edge

Question 4

techniques used to sharpen knives using steel and stone

Answer 4

stone:
-knife can be sharpened on stone with oil

-can be moved from tip to heel at 35 degree angle

steel:
-knife should be moved from heel to tip at a 10-20 degree angle when sharpened on steel

stone:
lubricated with water is a more hygienic choice

Question 5

-safe work practices when handling, using, cleaning and storing knives

Answer 5

-need to ensure knife is sharp

-need to cut away from yourself and curl fingers of free hand under to avoid cutting fingers

-select correct knife for task undertaken

-never leave knives in a sink of water (hidden from view when cleaning)

-clean and dry blade of knife–cutting edge away from palm of hand)

-knives need to be stored in appropriate receptacles– e.g. knife block

-locked tool kit should be used when transporting knives to and from kitchen

Question 5

suitable cutting surfaces:

-yielding surface

(softer, flexible surfaces that compress under pressure)

-unyielding surface

(hard, inflexible surfaces that don’t give way under pressure)

Answer 5

• needs to be suitable for task at hand & safety needs to be considered

yielding surface
-e.g. wood or high density polyurethane plastic

-used to reduce risk of cross-contamination

unyielding surface

-e.g. glass, ceramic or marble–damages and dulls knife blade

• may be slippery and lead to injury