Knife skills (copy)

Label the parts of a knife

Name → Vegetable / paring knife

Use → Cutting, slicing & shredding vegetables & fruit

Name → Palette knife

Use → Lifting food from trays, turning food over, spreading & smoothing

Name → Table knife

Use → Spreading ingredients (e.g. butter), mixing liquids into dry mixtures

Name → Filleting knife

Use → Flexible blade makes it easy to remove flesh from meat & fish bones

Name → Serrated-edge carving knife

Use → Slicing food (e.g. bread)

Name → Chef’s knife

Use → Cutting food (e.g. meat)

Name → Peeler

Use → Removing the skin from vegetables & fruit (e.g. potatoes & carrots)

Name → Corer

Use → Removing the core from fruits (e.g. apples)

Name → Grater

Use → Grating & shredding food (e.g. cheese, vegetables & spices), zesting fruits (e.g. lemons & oranges),

Name → Food processor

Use → Range of different blades to grate, slice, puree & mix food

Fruit & vegetables should be cut with a…

Bridge hold & claw grip

A bridge hold is…

Making a bridge between your thumb & finger to hold the food while safefly cutting it

(e.g. when cutting an onion in half)

A claw grip is…

Holding the end of the fruit or vegetable with your fingers like a claw while cutting it

(e.g. slicing an onion into rings)

How to portion a chicken…

Use a red board & a sharp chef’s knife

Massage the chicken to loosen the joints

Remove the wings, legs & thigh from the carcass & then remove the feet from the end of the leg

Cut between the thigh & the leg joint to separate the thigh & leg

Remove the breast by cutting away from the main carcass & then cut the wing away from the breast

How to fillet a fish…

Use a blue board & filleting knife

Remove the head & fins from the fish

Start at the head & cut down the spine of the fish, lifting the fillet as you work down the fish

Turn the fish over & remove the second fillet

Trim the fish & remove any bones