Section 16­1

Section 10­1

Knives

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 Section 16­1

Knife Safety
• Always use the correct knife for the task.
• Always cut with the blade facing away
from your body.

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 Section 16­1

• Always use a sharp knife. Dull knives

require more force, creating a situation in
which the knife might slip and cause an
injury.
• Always use a cutting board with a knife.
Marble and metal surfaces dull the blade
and may cause damage to the knife.

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 Section 16­1

• Never let the knife blade or its handle hang over

the edge of a cutting board or work table.
Someone might be injured by bumping into the
knife, or the knife might fall and be damaged.
• When carrying a knife, hold it by the handle
with the point of the blade pointed straight
down.

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• Never try to catch a falling knife. Step

away from the knife, and let it fall.
• To hand a knife to someone else, lay the
knife down on the work surface, or hold
the knife by the dull side of the blade while
carefully extending the handle toward the
other person.

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 Section 16­1

• Do not leave a knife in a waterfilled sink.

Someone could reach into the sink without
seeing the knife and get cut.
• Always wash, rinse, sanitize, and air­dry
knives before putting them away.

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 Section 16­1

• Do not clean knives in the dishwasher. They

pose a risk to the person loading and unloading
the dishwasher, and the blades could be dented
or damaged through contact with other utensils.
Also, wooden handles cannot stand the intense
heat and prolonged exposure to water.
• Dry the blade by carefully wiping

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 Section 16­1

Culinary Essentials
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 Section 16­1

Knife Care
• Sharpening: Draw
the blade across a
sharpening stone
(whetstone) at a 20º
angle.

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 Section 16­1
Knife Care
• Trueing: After
sharpening your
knife, slowly
draw the blade
against a steel at
a 20º angle. This
keeps the blade
straight and
smoothes out
irregularities.

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 Section 16­1

Knife Care
(continued)

• Sanitize: Wipe the blade and clean with

sanitizing solution after every use.
• Store: Place knives in a slotted knife
holder, knife kit, custom­build drawer, or
on a magnetized bar.

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 Section 16­1
Knife Construction
• Blade.
– A single piece of metal – stamped or forged.
– Mostly made of High Carbon Stainless Steel
• Tang.
– The portion of the blade that extends to the handle. Knives can either be a
Full Tang or Partial Tang

• Handle.
– Made from hardwoods, plastic or vinyl. Must be comfortable
• Rivet.
– They hold the tang in the handle.
• Bolster
– The metal point where the blade and handle meet
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 Section 16­1

Getting to know you!

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 Section 16­1

Do you know your knives?

• Group in PAIRS.
• In 5 minutes, please
identify the following
knives.

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 Section 16­1

Types of Knives

• Chef’s Knife: Also called a French knife;

all­purpose knife with a triangular 8­14 in.
blade. A utility knife is shaped like a French
knife with a 5­7 in. blade.
• Slicer: Long, thin blade; used for cutting
large meats; tip may be pointed or rounded;
blade may be serrated.
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 Section 16­1

Types of Knives
(continued)

• Boning Knife: A 5­7 in. thin blade; used to

remove bones from meat, fish, and poultry.
• Paring Knife: Rigid 2­4 in. blade; used to
trim outer layer from fruits and vegetables.
• Tourné Knife: Similar to paring knife with
a curved blade; used to shape vegetables.

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 Section 16­1

Types of Knives
(continued)

• Fillet Knife: An 8­9 in. pointed blade; used

to fillet fish; may be rigid or flexible.
• Butcher Knife: A 6­14 in. rigid blade
whose tip curves up; used to cut meat,
poultry, and fish.

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 Section 16­1

Knife Skills

• Grip: You can

grip the knife in
several different
ways; comfort and
the task at hand
will help
determine which to
use.
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 Section 16­1

Knife Skills
• Control: To make
safe, even cuts guide
the knife with one
hand while you hold
the food firmly in
place with the other
hand. Use smooth,
even strokes, and
never force the blade
through the food.

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Knife Cuts Section 16­1

• Chiffonade.
• Rondelle.
• Diagonal.
• Mincing.
• Dicing.
• Julienne.
• Batonnet.
• Brunoise.
• Tourne Culinary Essentials
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 Section 16­1

Knife Cuts
• Julienne • 1/8 x 1/8 x 2 inches
• Fine Julienne • 1/16 x 1/16 x 2 inches
• Batonnet • ¼ x ¼ x 2 inches
• Brunoise • 1/8 x 1/8 x 1/8 inch
• Macedoine • ¼ x ¼ x ¼ inch
• Rondelle • ¼ inch thick
• Bias • ¼ inch diagonal
• Chiffonade • Thin ribbons
• Tourne • 7 sides
• Medium dice • ½ x ½ x ½ inch
• Large Dice • ¾ x ¾ x ¾ inch
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 Section 16­1

Knife Skills

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 Section 16­1

Mincing Shallots

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 Section 16­1

Section 16­1

Enhancing Food

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 Section 16­1

Seasonings
• Ingredients that enhance, without
changing the natural flavor of food, such
as salt and pepper.
• Flavor Enhancers: increase the way you
perceive the food’s flavor without changing
the actual flavor, such as Monosodium
glutamate (MSG). Some seasonings are
called flavor enhancers.
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 Section 16­1
Most commonly used
seasoning; heightens flavor of Salt
foods. The mineral Sodium Chloride
– Table salt. Fine granules contain (NaCl)
additives – iodine and anti­
caking agents – make it free
flowing
– Sea salt. Derived from the
evaporation of seawater
– Kosher salt. Purified Rock Salt
– Rock Salt. Available in edible
and non­edible forms
– Pickling Salt. Finely Crystalized
Salt
– Specialty Salts. Designer Salts
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 Section 16­1

Table vs Kosher
• Kosher is an additive­free coarse­grained salt.
This salt was developed for the preparation of
kosher meats in accordance with Jewish
dietary laws. The salt itself is not kosher, but
this is where the name comes from. The
difference between table and Kosher salt is
that during the evaporation process it is raked
to give it a block­like structure which allows
the salt to draw the blood out of meats. The
raking makes Kosher salt coarser and flakier
than table salt so it disperses more easily. This
makes it lighter and less dense than table salt.
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 Section 16­1
• Most widely used spice;
forms used are ground,
whole, and cracked. Pepper
– Black pepper. Unripe berries
of pepper plant
– White pepper. Kernel of ripe
berries of pepper plant
– Green peppercorns.
Unripened Berries of the
pepper plant
– Pink Peppercorns. Dried
berries of the Baies Rose
Plant.
– Chili Peppers. Capsicum. The
smaller the Pepper, the hotter
the taste Culinary Essentials
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 Section 16­1

Chili Peppers/Capsicum

• Anaheim • Cayenne
– Long Green Pepper with – From the Cayenne pepper
a slight amount of heat. plant
– Fresh – Dried and Ground
– Paprika is the mildest
from of cayenne Culinary Essentials
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 Section 16­1

• Jalapeno • Mulato
– Bright green Peppers – A type of Dried Poblano
– Fresh, pickled, bottled, – Smoky Tobacco, cherry
canned and licorice flavor

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 Section 16­1

• New Mexico Red • Scotch Bonnet/Habanero

– Long, Bright red chiles – Medium to small lantern
– Dried, crushed shaped
– Fresh, dried

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 Section 16­1

• Sili Labuyo • Birds eye Chiles

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 Section 16­1

Scoville Unit
• The Scoville scale is a measure of the
hotness or piquancy of a chili pepper

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 Section 16­1
Scoville scale
• Scoville rating Type of pepper
• 15,000,000­16,000,000 Pure capsaicin[5]
• 8,600,000­9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin,
nordihydrocapsaicin)
• 2,000,000­5,300,000 Standard U.S. Grade pepper spray[6], FN 303 irritant ammunition
• 855,000­1,050,000 Naga Jolokia[7][8][9][10]
• 350,000­580,000 Red Savina Habanero[11][12]
• 100,000­350,000 Habanero chili,[13] Scotch Bonnet Pepper, [13] Datil pepper, Rocoto,
Jamaican Hot Pepper [6], African Birdseye, Madame Jeanette
• 50,000­100,000 Thai Pepper[14], Malagueta Pepper[14], Chiltepin Pepper, Pequin
Pepper[14]
• 30,000­50,000 Cayenne Pepper, Ají pepper [13], Tabasco pepper, some Chipotle
peppers
• 10,000­23,000 Serrano Pepper, some Chipotle peppers
• 2,500­8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim
pepper,[15] Paprika (hungarian wax pepper)[16]
• 500­2,500Anaheim pepper [17], Poblano Pepper, Rocotillo Pepper100­500Pimento[6],
Pepperoncini
• 0No heat, Bell pepper [6]
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 Section 16­1

Flavorings
• Flavorings:
Ingredients that
change the natural
flavor of foods, such
as extracts.
• Extracts:
Concentrated
flavorings, such as
lemon and vanilla. Culinary Essentials
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 Section 16­1

Other Seasonings & Flavorings

• Onions: Scallions, leeks, shallots, chives, and
garlic.
• Lemon: Lemon juice and zest are used; pith
(white part) is not used due to bitterness.

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 Section 16­1

Other Seasonings & Flavorings

(continued)

• Monosodium Glutamate: Comes from

seaweed; intensifies the natural flavor of food;
some customers may have an allergic reaction or
be sensitive to it.

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 Section 16­1

Other Seasonings & Flavorings

(continued)

• Herbs: Leaves and stems of plants used to

enhance flavor of foods. Dried herbs are
twice as strong as fresh herbs.
• Spices: Obtained from the bark, buds,
fruits, roots, seeds, or stems of plants and
trees. Come in whole or ground form.

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 Section 16­1

When to Season & Add Flavor

• Added at different times depending on
the dish.
• Remember to taste foods before adding
seasonings or flavorings.

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 Section 16­1

Section 16­2

Herbs & Spices

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 Section 16­1

Herbs
• Leaves and stems of
plants grown in mild
climates.
• Used: Fresh or dried.

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 Section 16­1

• Bay Leaf
– From an Aromatic
Evergreen
– Leathery and Dark
– Sold whole and dried
– Strong herbaceous flavor
• Basil
– Soups, stews, stocks,
– Member of Mint Family chowders, roasting meats,
– Fragrant, easily grown fish, marinades,
– Fresh, dried, crushed vegetables
– Sauces, soups, salads,
casseroles, meat, cheese

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 Section 16­1
• Chives
– Long, green stemlike
leaves of the onion family
– Fresh, frozen, dried
– Pair with any savory
Food
– Flavor Breads, soups,
stews, sauces, dips, soft
• Chervil cheese
– Parsley like appearance
– Peppery Flavor
– Fresh, dried, crushed,
ground
– Soups, stews, salads,
sauces, fish based dishes,
baked goods
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 Section 16­1
• Cilantro
– Green leaves of Coriander
– Parsley like appearance
– Fresh, dried, frozen

• Dill
– Feathery herb with strong
flavor
– Fresh, whole, dried,
chopped
– Season fish, pickling,
soups, sauces, casseroles,
breads, butter, soft cheese
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• Garlic Chives • Lemon grass

– Flat leafed garlic flavored – Tough elongated grass
herb – Fresh Stalk form, dried,
– Fresh chopped, dried strips,
– Salads, salad dressing, ground
stir fries – Lemonlike flavor
– Soups, stews, curries, rice,
stir fries, spiced dishes Culinary Essentials
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• Mint
– Leafy, intrusive herb with
strong flavor
– Fresh
– Stews, sauces, casseroles,
desserts, dips, lamb, peas,
pastries, beverages
• Marjoram
– Part of the Mint Family
– Looks and taste like mild
oregano
– Fresh, Dried, chopped,
ground
– Stews, casseroles, sauces,
soups, gravies, pates,
sausages Culinary Essentials
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• Parsley
– Pairs well with most foods
– Fresh, chopped, dried
– Soups, stews, sauces,
• Oregano casserole, salads, dips,
– Relative of Wild dressings, garnish
Marjoram
– Aromatic and peppery
– Fresh, dried, chopped,
ground
– Soups, stews, sauces, egg
dishes

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 Section 16­1
• Rosemary
– An evergreen Shrub of
the mint Family
– Needle like leaves and has
a strong flavor
– Fresh, Dried, Chopped,
ground • Sage
– Chicken and Meats – Deeply fragrant plant
– Soups, sauces, stews, with a musty, pungent
casseroles, lamb, breads, flavor
olive oil, vinegar – Fresh, dried, chopped,
ground
– Use for stuffing and
savory dishes to
neutralize fatty meats
– Soups, stews, sausages,
salad, pork dishes
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 Section 16­1

• Thyme
– Aromatic, perennial
shrublike herb
– Fresh, dried, chopped,
ground
– Pair with other herbs
– Soups, stews, casseroles,
baked goods

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 Section 16­1

• Savory • Tarragon
– Spicy taste that can – Lanky, aromatic
overwhelm food perennial
– Fresh, dried, chopped, – French:Delicate, anise
ground like flavor
– Meat and fish dishes – Russian:Slightly bitter
– Sprinkle on eggs – Fresh, dried, chopped
– Add to stuffing, soups, leaves
stews – Flavor vinegars, salad
dressings, mustards,
marinades, soups, sauces
– Pair with fish, veal, eggs,
chicken

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 Section 16­1

Spices
• Obtained from bark,
buds, fruit, roots,
seeds, or stems of
plants and trees.
• Used: in dried form.
• Available: whole or
ground.

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 Section 16­1
• Allspice
– Dried unripe
berry of a
Jamaican pepper
plant
– Clove like flavor
– Whole, ground
– Pickles, meats,
consommes, • Anise Seeds
casseroles, sauces
– Small dried seeds with
– Baked goods,
strong licorice aroma and
pates,
flavor
puddings,meats,
sausages, – Whole, finely ground
relishes, sauces – Baked goods,
confectioneries
– Fish, vegetables
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 Section 16­1
• Cardamon
– Aromatic pod from the
perennial cardamon plant
– Flavor similar to ginger
and pine
– Pod, Seed, ground
– Sweet and savory dishes
– Yoghurt, curries, baked • Celery Seeds
goods – Tiny seeds that are
celery flavored
– Whole, ground
– Combine with salt for
flavoring
– Coleslaw, sauces,
dressings
– Soups, fish stews,
casseroles, sauces, salad
Culinary Essentials
dressings
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• Chili Powder • Cinnamon

– Mixture of ground dry – Stick like quills or inner
red chiles and additional bark of the cinnamon tree
spices and herbs – cumin, – Baking, beverages, sweet
garlic, dried onion and savory foods
– Chili, sauces, egg dishes, – Curries, stuffings, pickles,
sausages, ground meats desserts, sweet potato,
preserves
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• Dill seeds
– Small, dark seeds of the
dill plant
– Sharp odor and flavor
– Soups, stews, casseroles,
• Cumin
sauces, cabbages, salads,
– Dried ripened fruit of a fish
European spice shrub
– Deep in flavor
– Whole, ground
– Middled eastern, Indian,
Mexican cuisine
– Spicy chili, chicken, fish,
curries, couscous,
sausages, hard cheese Culinary Essentials
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 Section 16­1
Fennel Seeds
– Seeds of the a parsley
family member
– Fennel plant used as a
vegetable
– Seeds are considered a
spice
– Mildly licorice in flavor
– Whole, ground
• Ginger
– Tomato based sauces,
dressings, sausages, – Sweet fiery flavor
baked goods – Fresh – peeled, sliced,
pickled, sugared
– Japanese, Chinese dishes
– Fish, poultry
– Ground – baked goods

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• Mustard seeds
– Tiny rounds seeds –
• Mace white, brown, black
– Fibrous growth around – Nonaromatic
the shell of a nutmeg – Flavor – from mild tangy
– Dried, ground to hot and spicy
– Mild nutmeg flavor – Whole, ground, processed
into paste
– Soups,
– Sauces, marinades,
– Sauces, stuffings, cakes,
pickling liquids,
preserves
dressings, condiment
mixtures Culinary Essentials
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• Nutmeg
– Medium­large aromatic
orb
– Most fragrant when
freshly grated
• Paprika
– Whole, ground
– Mildest form of cayenne
– Pair with sweet pungetn
spices – cinnamon, cloves, – Ground
ginger, cardamon – Flavor from mild to very
– Soups, sauces, custards, hot and spicy
baked goods, desserts, – Tomato dishes, salad
savory dishes dressings, soups, sauces,
meats, shellfish, poultry,
fish
– Decorative accent –
potato salad, coleslaw,
deviled eggs
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• Saffron
– From the Crocus Plant
– Thread form, ground
– Spanish Cuisine, paella
– Rice dishes, bouillabaisse,
lobster, shrimp
– The most expensive Spice
in the world

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• Clove
– Aromatic dried flower
buds of a Myrtaceae tree • Turmeric
– Resembles small irregular
– Part of the ginger family
nails in shape
– Fresh, Ground
– Indian and Mexican
cuisine – Curries
– Paired with cumin and – Earthy, peppery flavor
cinnamon with a mustard smell
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 Section 16­1

Chopping Herbs

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Using Herbs
• Cold Foods: Add several hours before
serving.
• Hot Foods: Add fresh herbs at the end of
cooking time; add dried herbs at the
beginning of cooking time.

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Using Herbs

• Sachet: Place herbs in cheesecloth, tie with twine

and attach to pot handle. A classical sachet
contains parsley stems, cracked peppercorns,
dried thyme, and a bay leaf.
• Bouquet Garni: Tie fresh herbs and vegetables
in a bundle. Culinary Essentials
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Storing Herbs
• Fresh: Wrap loosely in a damp cloth and
refrigerate.
• Dried: Airtight containers in a cool, dark,
dry place.

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Using Spices
• Whole Spices: need more cooking time
than ground spices.
• Cold Food: Add any form to cold food
several hours before serving.

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 Section 16­1

Storing Spices
• Store in airtight containers away from
direct sunlight.
• Store in a cool, dry place at temperatures
of 50º­70ºF.

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 Section 16­1

Chef’s knife

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 Section 16­1

Herbs

Culinary Essentials
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