Knife Skills

Critical Control Points for Knife Skills: Preparation is a critical control point that must be taken in any aspect of the professional kitchen. When working with knives, critical control points are many. Holding the knife correctly and safely in the proper grip may be considered the first critical control point when working with knives. Using a proper grip gives the cook maximum control over the knife by preventing slipping and injury, and also increases accuracy in cutting and speed. Guiding the hand is another critical control point that must be executed to insure safety, and injury prevention as well. The guiding hand controls the product being cut, while also protecting the hand. When working with basic cuts and shapes, it is important to cut the food products into uniform shapes and sizes in order to ensure even cooking, while also enhancing the appearance of the product as well. Using fresh produce from reputable suppliers is a critical control point that must be taken in any professional kitchen as well, and must always be considered. 

Knife Skills Methods: In class today we practiced and learned many basic cuts such as the battonet, julienne, small/medium/large dice, brunoise, paysanne, rondelle, oblique, tourne, concassee tomatoes, and mincing. When working with all of these, similar (yet still different) methods are used when producing said cuts. Prior to any production of ingredients, action for mise en place should be taken and may include a properly set up station, gathered required ingredients for any recipes, essential equipment available and ready for use, etc. Before cutting, steps must be taken to ensure that ingredients are ready for use. Potatoes, carrots, and onions all must be properly peeled and trimmed disposing of any waste (and as little as possible in order to eliminate high food cost). While using the appropriate knife safely and correctly, all cuts should be done properly, consistently,  and to the proper shape, style and size. For example, Tournés should have seven sides, and medium dices should be a 1/2 an inch. In addition, keeping a clean and sanitized station should be a part of any method in a kitchen.