- Employment Portfolio
- Job Applications
- Writing a Resume
- Letter of Introduction or Cover Letters
- Letters of recommendation
- Job Interviews
- Careers and Job Skills
- Job or Career?? What do you want?
- Becoming a Chef
- Bobby Flay's Road to Success
- Safety and Sanitation
- Handwashing 101
- Introduction to Micro-organisms and Foodborne Illness
- Preventing Slips, Trips, and Falls
- FIFO First in First Out
- Critical Temperatures
- Knives and Small Tools
- Basic Knife Skills and Cutting Techniques
- Table Setting and Service Etiquette
- Basic Knife Handling Skills With a Chef's Knife
- The Cook's Tools
- 2. Knife Safety & Sharpening
- 3. Getting Started - Kitchen Tools & Equipment
- Equipment, Policy and Procedures
- The Importance of a Proper Work Station
- Microwaves, Friend or Foe...Home and Away?
- Food Preparation Terms
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Standardized Recipes
- Understanding Recipes
- Vocabulary Memory Review Game
- Following a Recipe....
- How to Concassé
- The "Price" of Today's Food
- Garnishes and Plating
- Effects of Mouthfeel on Food Evaluation
- Eating With Our Eyes: Factors in Plate Presentation
- Learning to Properly Cut Orange Segments
- Plate Presentation Based on the Elements and Principles of Design
- Herbs and Spices
- Salads and Dressings
- Composed Salads
- The Making of Bound Salads
- The Vinaigrette
- Salads the Cold Sides
- Sandwiches, Cold Pantry and Appetizers
- Stimulating the "App"etite
- Devilish Eggs
- Which "Wich"?
- Culinary Nutrition and Food Science
- The Food Pyramid (& Now Plate) & You
- Improve A Recipe Project
- Juice Critique
- Fat and our Daily Diet
- Calculating Calories
- Culinary Caregiving
- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- The Menu
- Menu Planning
- Designing a Menu
- Menu Pricing
- Stocks,Soups and Sauces
- Stocks The Foundation of the Kitchen
- Types of Soup
- Potato Leek Soup
- Cooking 101, Sauces
- Making Sauce A La Minute
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Functions of Eggs in Recipes
- French Rolled Omelet Day 1 of 2
- French Rolled Omelet Day 2 of 2
- Milk Definitions and Milk Comparisons
- Making Pudding
- 1. Egg Foams
- Beef Cuts and Basic Cookery
- Ground Beef Comparison
- Beef Wholesale/Retail Cuts and Yields
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Pie Pastry
- 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How
- Introduction to Laminated Doughs
- Cultural and Global Food
- Cultural Foods Project (Part 1 of 4)
- Project Guidelines (Part 3 of 4)
- Culture and food (2 of 4)
- Lab - planning and cooking a 3 course meal (4 of 4)
Activity Originally Created By: James Morgan
Rules Of Use
Part of Lesson Plan: Basic Knife Handling Skills With a Chef's Knife
Activity Overview / Details
Say -Today you will be required to show me the following 3 rules of use before being allowed to learn a basic cutting technique called, rocking the blade. You will be required to tell me and show me the rule before cutting.
Teacher point, rules should be writtten on board so students may copy. (I really pound it in verbally and show them with my knife). There is an accompanying power point for a visual if preferred.
Teacher says the rule number and demonstrates the rule and any variations.
1. Pinch the blade- pick up knife and demonstrate both methods. Explain lateral control.
2. Tip to the table- demonstrate and explain leverage and using back of knife vs forward part and the safety issue with having to raise it too high when using front.
3. Hiding the fingertips- show both ways. Discuss the obvious safety issue with cutting fingers. The thumb should be discussed as well.
You can use some of the power point slides during this time as well.
This is how it looks while I am cutting product - move onto demonstration section and demonstrate all 3 rules and rocking the blade. Repeat each rule over and over as you can.
Materials / Resource
- Knife Skills.pptx [ Download ] Power Point for Knife Skills