1.1.2
Knife Skills
Types of Knives
Types of Knives
Different knives serve different culinary purposes:
Cook's knife
Cook's knife
- Good for most things, such as slicing onions, crushing garlic and chopping herbs.
Vegetable knife
Vegetable knife
- Good for cutting small slices of foods, especially vegetables.
Boning knife
Boning knife
- Good for cutting bones out of large chunks of meat, game and poultry.
Filleting knife
Filleting knife
- Good for taking fillets out of fish/meat.
Knife Skills
Knife Skills
You should cut different fruits and vegetables in different ways. Meat and fish are trickier to cut.
Fruit and vegetables
Fruit and vegetables
- Cutting and preparation techniques include:
- Bridge hold - used when chopping small fruits and vegetables.
- Claw grip - used when chopping long fruits and vegetables.
- Peeling.
- Slicing.
- Dicing.
- Cutting into even slices - e.g. thin julienne strips or thicker baton strips.
Meat
Meat
- Knives used - filleting or boning knife.
- Cutting and preparation techniques include:
- Filleting a chicken breast - we do this to get rid of the tenderloin and skin.
- Portioning a whole chicken - you can separate a cooked, whole chicken into eight portions: two drumsticks, breasts, wings and thighs.
- Removing fat and rind (thick skin) from meats like ham.
Fish
Fish
- Knives used - filleting or boning knife.
- Cutting and preparation techniques include:
- Filleting - you must use a different method to fillet flatfish (like halibut) and round fish (like cod) because their backbones are in different places. Flatfish normally give four fillets; round fish normally two.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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