MODULE 1D |
Knives and Knife Cuts
Getting comfortable with a knife can take time, but discipline and practice will give you confidence, control, and the ability to execute cutting tasks quickly and safely. By going back to basics, you will not only reflect on what you already know, but you will learn to explain and share these principles with others. In this lesson, you will learn how to cut using a chef's knife. You will learn how to grip a chef's knife, how to position your guide hand and the mechanics of the rolling technique. You will also learn the various ways to position your knife and hands based on the ingredient you are cutting. Finally, you will learn how to hone your knife with steel in order to keep it sharp in day-to-day use.
If you want to be in control of what you eat, then you cook. But if you are not cutting, you are not cooking. It's that simple. All too often, more people do not choose to cook because the slicing and dicing of ingredients are too much of a challenge and therefore considered a chore. People who know how to handle a knife effectively and with confidence naturally cook more. And in turn, people who cook more generally live a healthier lifestyle. For this reason, learning how to handle a knife is perhaps one of the most important life skills. Most new cooks feel intimidated by a sharp blade. So various ways to position your knife in your hands based on the ingredient you are cutting. And it's is also important to know how to hone your knife to keep it nice and sharp. It is an accelerating feeling once you learn how to properly handle a chef's knife. And once you do, you will easily and confidently move on to a more challenging variety of creating delicious dishes.
If you want to be in control of what you eat, then you cook. But if you are not cutting, you are not cooking. It's that simple. All too often, more people do not choose to cook because the slicing and dicing of ingredients are too much of a challenge and therefore considered a chore. People who know how to handle a knife effectively and with confidence naturally cook more. And in turn, people who cook more generally live a healthier lifestyle. For this reason, learning how to handle a knife is perhaps one of the most important life skills. Most new cooks feel intimidated by a sharp blade. So various ways to position your knife in your hands based on the ingredient you are cutting. And it's is also important to know how to hone your knife to keep it nice and sharp. It is an accelerating feeling once you learn how to properly handle a chef's knife. And once you do, you will easily and confidently move on to a more challenging variety of creating delicious dishes.
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Task
In this task, you will be asked to upload images that represent the quality and caliber of your work. Be sure the images capture what is specified, as we are looking for materials highlighting the details of your final product. Make sure your images are well lit and close up - fill up the view finder of the camera in order to capture the details - and clearly demonstrate specific pieces of the activity. Submit clear images in one file that best show your work.
Present them nicely, just like you should do when presenting anything for evaluation. Watch your shadows and present on a clean surface - points will be deducted from your assessment if you show your work on a dirty or disorganized work space (e.g., don't use a stained cutting board).
INSTRUCTIONS:
Practice your knife skills and techniques with few ingredients and submit photos of yourself demonstrating the knife skills in cutting the ingredients.
Present them nicely, just like you should do when presenting anything for evaluation. Watch your shadows and present on a clean surface - points will be deducted from your assessment if you show your work on a dirty or disorganized work space (e.g., don't use a stained cutting board).
INSTRUCTIONS:
Practice your knife skills and techniques with few ingredients and submit photos of yourself demonstrating the knife skills in cutting the ingredients.
- Photo of your ingredients, board, and your hand showing the proper holding of the chef's knife
- Photos of your hand with the knife showing proper holding and slicing ingredients for each type of cut
- Onion (Large, Medium and Small diced)
- Carrots (Julienne, fine Julienne, Batonette, Brunoise)
- Garlic (minced)
- Basil (Chiffonade)
- Photo of finished product with labels. Organize your photos in a file and save it in PDF form for submission.
Daily Reflection
The transgression of physical law is the transgression of God's law. Our creator is Jesus Christ. He is the author of our being. He has created the human structure. He is the author of physical laws, as He is the author of the moral law. And the human being who is careless and reckless of the habits and practices that concern his physical life and health, sins against God.
A continual transgression of nature's laws is a continual transgression of the law of God. The present weight of suffering and anguish which we see everywhere, the present deformity, decrepitude, disease, and imbecility now flooding the world, make it, in comparison to what it might be and what God designed it should be, a lazar house; and the present generation are feeble in mental, moral, and physical power. All this misery accumulated from generation to generation because fallen man will break the law of God. Sins of the greatest magnitude are committed through the indulgence of perverted appetite.
Counsels on Diet and Foods 43.4
A continual transgression of nature's laws is a continual transgression of the law of God. The present weight of suffering and anguish which we see everywhere, the present deformity, decrepitude, disease, and imbecility now flooding the world, make it, in comparison to what it might be and what God designed it should be, a lazar house; and the present generation are feeble in mental, moral, and physical power. All this misery accumulated from generation to generation because fallen man will break the law of God. Sins of the greatest magnitude are committed through the indulgence of perverted appetite.
Counsels on Diet and Foods 43.4