Topic 1: Knife Skills Flashcards
what is the red board used for?
raw meat
what is the blue board used for?
raw fish
what is the yellow board used for?
cooked meat
what is the green board used for?
fruit + vegetables
what is a bridge hold?
making a bridge between your thumb and first finger and holding the food while safely cutting
what is a claw grip?
holding the end of the vegetables of fruit with your fingers and cutting the vegetables
why do you use a vegetable knife?
cutting, slicing and shredding vegetable and fruit
why do you use a palette knife?
lifting food from the trays, turning food over, mixing liquid into mixtures
why do you use a table knife?
spreading and mixing liquid into dry mixtures
why do you use a filleting knife?
flexible blade to make it easier to remove the flesh
why do you use a serrated-edge carving knife?
slicing food
why do you use a chef’s knife?
cutting food
how do your portion a chicken?
1) raw poultry should be prepared on the red board. Remove both wings using a sharp knife
2) remove the legs and thighs from the main carcass
3) remove the feet from the ends of the legs
4) cut between the thigh and the leg joint to separate the leg from the thigh
5) remove the breast by carefully cutting it away from the main carcass
6) cut the wing away from the breast
7) each breast can then be cut into half or left whole if larger pieces are required
how do you prepare a fish?
1) on a blue board, using a sharp knife, clean the fish
2) cut down the spine of the fish from the head, as close to the bone as possible.
3) turn the fish over and remove the second fillet. Trim fish and remove the bone which is visible
what is a corer used for?
remove the core from the fruit
