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Knife Skills (Types of knife (Cook's knife: cutting food e.g meat,…
Knife Skills
Types of knife
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Filleting knife: has a flexible blade so it is easier to remove the flesh from the bones on fish and meat
Palette knife: for lifting food from trays, turning food over, mixing liquid into mixtures e.g pastry
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Table knife: used for spreading ingredients e.g butter, mixing liquid into dry mixtures
Vegetable/paring knife: cutting, slicing, shredding vegetables and fruit
Portioning a chicken
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- Remove the legs and thigh from the carcass.
- Remove the feet from the end of the leg.
- Cut between the thigh and the leg joint to separate the thigh and the leg.
- Remove the breast by cutting away from the main carcass.
- Cut the wing away from the breast.
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Other cutting equipment
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Food processors: range of blades so you can grate, slice, puree and mix
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Fileting a chicken breast: use a filleting knife which has a flexible blade. Carefully remove the chicken flesh away from the chicken carcass, keeping the knife blade as close to the carcass as possible.
Filleting fish: remove head and fins. Start at the head and cut down the spine of the fish. Lift the fillet as you work down the fish. Turn the fish over and remove the second fillet. Trim the fish and remove any bones.
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When peeling vegetables and fruits, a potato peeler should be used. When cutting fruit and vegetables, the bridge and claw grip should be used.