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Knife Skills
Knife Skills
 How to Cut with Knife as Professional
• Proper way to Handle and cut as take care of
accident while Cutting
 Importance of washing & Blanching of
vegetable , fruit , fish & meat
• Removal of Residual Dirt and Microorganisms
• Blanching helps clean the surface of fruits and
vegetables, removing dirt, surface
• microorganisms, and pesticides
• It contributes to food safety by reducing the
microbial load.
 Importance of Blanching
• Blanching stops enzyme actions which
otherwise cause loss of flavor, color and
texture.
• In addition, blanching removes some surface
dirt and microorganisms, brightens color and
helps slow vitamin losses.
• It also wilts greens and softens some
vegetables (broccoli, asparagus) and makes
them easier to pack.
Chef Blanching Vegetable , fish & Meat
 Storing Food
• Refrigerator Temperature
• Keep all perishable foods below 45oF (7oC).
• Do not overcrowd refrigerators. ...
• Keep refrigerator doors shut except when
removing or putting in foods.
• Keep shelves and interiors of refrigerators clean.
• Store raw and cooked items separately if
possible.
 Storing Food
• Dry Foods
• The area should be dry and cool to prevent spoilage and the swelling of canned goods.
The ideal temperature range is 10°C to 15°C (50°F to 59°F).
• The storeroom should be easy to keep clean and free from rodents and vermin. This
means all wall, ceiling, and floor openings should be sealed and protected to prevent
access.
• It should be designed so it is easy to arrange and rearrange supplies to facilitate stock
rotation. The best arrangement is to have shelves situated in the middle of the room so
they can be stocked from both sides. This allows you to rotate stock by simply pushing out
old stock by sliding new stock in from the other side of the shelf. This guarantees that first
items received will be the first items used, or the “first in, first out” (FIFO) concept in
stock rotation.
• The area should be well lit.
• Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the
floor.
• Aisles should be wide enough to allow room for carts or dollies, which should be used to
prevent possible injuries from lifting.
 Storing Food
• Refrigerated Products
• The refrigerator, whether a walk-in or a standard upright,
is an important component in planning the storage of
food items. Most fresh foods must be stored in the
refrigerator to delay their deterioration and
decomposition. The most basic rule must be always
followed: store raw products below, never above, your
cooked or ready-to-eat products.
• Critical Control Point
• Keep foods 4°C (39°F) or colder, the safe temperature for
refrigerated storage.
 Storing Food
• Dairy Products
• Dairy products must be stored in the refrigerator at temperatures of
2°C to 4°C (36° to 39°F). Follow these guidelines:
• The fat in dairy products has a tendency to absorb strong odours
from the storage surroundings. To reduce the likelihood of this
happening, store dairy products in their own area in protective
coverings.
• Do not store dairy products in a vegetable cooler; a separate
refrigerator is much more acceptable.
• Keep the refrigerator clean at all times.
• Rotate dairy products when fresh product arrives. Dairy products
should not be ordered too far in advance of when they will be used.
Ideally, such products should be delivered on a daily basis.
 Storing of Food
• Produce
• Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure freshness and to prevent
rapid deterioration. There are, however, a number of exceptions, including potatoes and bananas,
which should be stored at higher temperatures.
• Keep these factors in mind when storing produce:
• Soft fruits should not be stored too long. It is often best to buy soft fruit as you need it, keeping very
little on hand.
• Unripe fruit can be ripened at storeroom temperatures of 10°C to 15°C (50°F to 59°F). It will ripen
much more slowly under refrigerator conditions.
• Before storing and when rotating stock, it is important to remove rotting fruit from cases as one piece
can affect others. The chain reaction can quickly destroy the quality of a whole case of fruit.
• Be aware of special storage problems. For example, bananas stored in the refrigerator turn black
quickly. Bananas should be stored under conditions where the temperature range is 10°C to 15°C (50°F
to 59°F).
• The length of time produce can be stored varies widely. For example, hardy vegetables such as carrots
and cabbage will last for weeks, while delicate vegetables such as lettuce should be bought as fresh as
possible as they do not keep for long.
• Moisture on vegetables tends to soften them, causing rot. Even though in the early stages of rot there
is nothing basically wrong with such vegetables, they can be unattractive to the eye.
 Storing of Food
• Fresh Meats, Poultry, and Seafood
• These items are the most difficult to store and the most expensive food items sold by the
restaurant. When storing meats, poultry, and seafood items, remember the critical control point.
• Critical Control Point
• Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.
• Keep these factors in mind when storing fresh meats, poultry, and produce:
• All carcass meats should be unwrapped and hung so that air can circulate around them. They
should be stored at 1°C to 3°C (34°C to 37°F) in a walk-in refrigerator. Place absorbent paper
under the meats for quick cleanup of any unwanted drips.
• Fresh meat must not be kept too long. Boned meat should be kept no longer than three days.
Individual cuts should be used within two days, preferably on the day they are cut.
• Individual meat cuts such as steaks, chops, stewing meat, and ground meat should be kept
covered on plastic or stainless steel trays at 2°C to 4°C (36°F to 39°F).
• Fresh poultry should be packed in ice and stored in the refrigerator.
• Fresh seafood should be packed in ice, stored at −1°C to 2°C (30°C to 34°F) and used as soon as
possible.
• Store raw products on the lower shelves of the refrigerator, below cooked products
 Storing of Food
• Frozen Foods
• Frozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –18°C, food
can become discoloured and lose vitamin content. Lowering the temperature after it has risen does
not correct the damage.
• Critical Control Point
• Frozen food must be kept at −18°C or lower to maintain its quality.
• Keep these factors in mind when storing frozen foods:
• Fruit and vegetables that are received frozen will keep for months if they are properly wrapped. Fish
and meat properly wrapped also have a relatively long freezer shelf life.
• Freezing fresh fruits and vegetables on the premises is time consuming and may be too expensive to
consider. Fresh fruit must be properly prepared for freezing or it will not store well.
• All freezer products not properly wrapped will develop freezer burn, which is a loss of moisture that
affects both the texture and the flavour of the food. A common sign of freezer burn is a white or grey
dry spot developing on the surface of the frozen product. Meat is particularly susceptible to freezer
burn.
• Rotating stock is extremely important with frozen foods. Such rotation is difficult in standard chest
freezers as it often means that old stock must be removed before new stock is added. The
temptation with frozen foods is to develop the unacceptable habit of using the last item bought first,
instead of FIFO (first in, first out).
 Food Presentation
• 1
 Food Presentation
• Food presentation refers to the arrangement of
food on the plate in a way that makes it appealing
to the diner.
• A plate should engage your diner's senses and
draw them into the experience as much as a
painting in a gallery draws in the observer.
• Each technique focuses on five key food
presentation factors: colour, arrangement, balance,
texture, and how easy it is for guests to eat.
 Types of Plating
• Classic Plating. Traditional and foolproof, the
classic way to plate a dish is to arrange the
elements side-by-side around the center of
the plate using the clock method. ...
• Landscape Plating. ...
• Free Form Plating
Basic First Aid in Kitchen
 Why we should keep First Aid box
• Treat Injuries Quickly: ...
• Pickering Safety Can Build Kits Custom for Your
Home or Workplace: ...
• Everything You Need in One Place: ...
• Less Risk of Complication: ...
• Very Compact Package: ...
• Keep Antibiotics Within Arms Reach: ...
• Stop Blood Loss Immediately:
Kitchen Closing Duties or Kitchen Shift End
Task
1) Ensure that all kitchen areas are fully cleaned prior to closing:
• Make sure that the fridges and storage areas are left in a clean, tidy manner.
• Floors are thoroughly cleaned and mopped.
• The kitchen sinks are empty and cleaned and the wash-up area is closed.
• The food preparation and production areas are cleanly maintained at all
times.
• All the accumulated rubbish is removed and disposed of correctly.
• 2) Clean and store all kitchen utensils and equipment correctly:
• Only the correct clothes and cleaning materials are used for cleaning.
• Chopping boards used at all stations should be cleaned and sterilized.
• Kitchen equipment should be safely and correctly cleaned and stored in the
correct place.
• The cleaning clothes should be sent to the laundry for washing and cleaning
agents should be stored correctly.
Kitchen Closing Duties or Kitchen Shift End
Task
• 3) Store all food items correctly:
• Make sure that the food items are correctly covered, labelled, and placed in the appropriate
fridge/storage areas.
• Fridges used in the kitchen area should be working and operating at the correct temperatures.
• The fridges, storage, and supplies areas should be properly locked.
• 4) Ensure that all appropriate kitchen equipment is switched off:
• All gas equipment is switched off.
• Hot plates and salamanders are turned off.
• Fat fryers are turned off and covered.
• All power points and outlets are disconnected, where necessary.
• The extraction fan must be switched off.
• 5) Conduct final checks to ensure all closing duties are completed:
• Designated personnel ensure that all closing duties are completed.
• Any deviations are identified and rectified.
• Heating, lighting, and ventilation are attended to as appropriate.
• Final security check of doors and windows is carried out and required alarms are set, as required.
• All appropriate access doors are locked and the keys are deposited at the security desk or time
office.
 What looks more good
• 1