review: knives and foodborne illness
DESCRIPTION
Parts of the Knife Edge – cutting part of the blade Spine – top of the knife blade, opposite the edge Point – edge and spine come together Tip – forward part of knife for detailed cutting Heel – the rear part of edge, opposite the point Bolster – joins blade to handle, provides balance and protects hand Tang – part of blade that extends into the handle Scales – joins tang to create handle Rivets – metal pins that join the tang to scales Butt – end of the handle of the knifeTRANSCRIPT
Review: Knives and Foodborne
Illness
Parts of the Knife• Edge – cutting part of the blade• Spine – top of the knife blade,
opposite the edge• Point – edge and spine come
together• Tip – forward part of knife for
detailed cutting• Heel – the rear part of edge,
opposite the point
• Bolster – joins blade to handle, provides balance and protects hand
• Tang – part of blade that extends into the handle
• Scales – joins tang to create handle• Rivets – metal pins that join the
tang to scales• Butt – end of the handle of the knife
Bread Knife
• Thick-bladed knife• 8-9 inch blade with serrated edge• Allows knife to cut through thick, hard crust
without crushing the bread• Serrations too large to cut fruits/vegetables
effectively
Butcher’s Knife
• Long blade that widens before point
• Primarily for butchering animals
• Hefty blade for splitting, stripping and cutting meat
• Good for cutting larger meat into smaller sections
Carving Knife
• Used for slicing thin cuts of meat• Much thinner blade than chef’s knife• Long blade allows large pieces of meat to be
cut into clean, even slices• Carving station at end of buffet
Chef/French
• All purpose knife• Broad blade that curves
upward toward tip (allows knife to rock)
• Used to cut, chop, and dice
Meat Cleaver
• Wide-bladed, thick-spined knife• Used to cut through meat or poultry
bones and crushing seeds or garlic• Uses its weight to cut through foods• Not meant for slicing
Grapefruit Knife
• Long, dull blade, with curved end
• Used to separate flesh of grapefruit from peel and inner membranes
• Blade is usually serrated with dull tip
Paring Knife
• Thin, small blade (3-4 inches)
• Greater amount of control• Ideal for peeling and other
intricate work
Utility/Steak Knife
• Multipurpose knife• Good for jobs that are too
big for pairing knife but not large enough for chef’s knife• Larger vegetables and
sandwich meats
• “filler” for knife sets
Safety and Sanitation
• As a group, brainstorm proper safety and sanitation procedures used in the kitchen/classroom.
Foodborne Illnesses
Did you know??
• 76 million people a year become ill due to food• 325,000 people a year are hospitalized• 5,000 people a year die from a foodborne illness
Foodborne Illnesses• E-coli – • Trichinosis – • Salmonella – • Botulism –
*Which is fatal?*What two groups are easily affected?
bacteria in rare or raw ground beef, milk, and apple cidera parasitic worm often found in pork
raw or undercooked eggs, cheese, and poultryimproperly canned foods & foods cooled slowly
Prevent Food Poisoning
• Keep hot food hot; keep cold food cold• Danger zone: 40 - 140°F
• Avoid cross contamination• Wash hands with hot, soapy water• When in doubt, throw it out!