Do you have any knife skills for chefs? The chef s correct knife handling

There are two main categories of chef knife techniques:1. The method used to process raw materials. Such as chopping, splitting, etc. 2。Various methods used to process raw materials. Straight knife method, flat knife method, oblique knife method. (Excerpt from the Chef's Technique Textbook).

Push and cut, push and pull cut, jump cut, slash (chicken shreds) and all kinds of flower knives: wheat ear flower knife, oblique word flower knife, etc.

First, the method of holding the knife.

Hold the knife in your right hand with your thumb naturally bent, and rest your left hand on the food with your fingers bent and use the first joint of your middle finger to push it in front. (If you're left-handed, it's the other way around.) Straighten your fingers against the vegetable or meat you want to cut, taking care to bend your fingers. Correct demonstration:

2. Practice methods.

1. Straight cutting: The vast majority of vegetables use the straight cutting method, that is, the knife is vertically cut and clean.

2. Push and cut: generally used in softer foods, such as most meats, the shape of the meat will be out of shape if the knife is cut straight. Push forward and cut the knife neatly.

For example, tender and fragile meat should be cut along the lines, and meat with older textures and more tendons should be cut against the lines (that is, the knife and the lines are vertical).

3. Push-pull cutting: The cutting method of push-pull cutting is similar to sawing things, which is suitable for cutting particularly hard things, such as frozen beef and kohlrabi; or particularly fragile foods, such as bread and steamed buns.

4. Hob: Hob is also called hob block, which is described in language as a long strip or columnar food that turns everything over and cuts it in a loop.

It's up to you, how familiar and comfortable you can do it, everyone has their own habits, as for the knife technique! Cut the front and then chop the middle piece.

First, the degree of professionalism is different.

Chef's knives are more formal than kitchen knives, and kitchen knives are also used in the kitchen and are more colloquial. The classification and function of kitchen knives are also becoming more and more refined, from the era of a kitchen knife to the era of today's combination knives dedicated to knives.

Second, the audience is different.

Chef knives are generally used by professional chefs, while kitchen knives are generally used by ordinary people who cook at home.

Third, the place of use is different.

Chef knives are generally used in hotel and restaurant kitchens, while kitchen knives are generally used more in homes.

First, the degree of professionalism is different.

Chef's knives are more formal than kitchen knives, and are also used in the kitchen, and kitchen knives are more colloquial.

Second, the users are different.

The user of a chef's knife is a chef, and the user of a kitchen knife is generally a person who cooks at home.

Third, the use of different venues.

Chef knives are generally used in hotel and restaurant kitchens, and kitchen knives are generally used in home kitchens.

Due to the characteristics of the profession, chefs use knives more frequently, so the selection of materials and the design of the production process are particularly particular, and there are many iron handles for the handles.

It's not as good as a kitchen knife, maybe a few times a day is enough. Similarly, chefs are generally faced with slicing and bone chopping, so they are used separately. So, there are two types of knives that the chef locates:

A slicing knife and a bone chopping knife are sufficient. It would be even better if these two functions were combined to achieve this kind of technology!

Some knives are used differently, some are good at cutting vegetables, some are easy to use when cutting meat, and some are separate from the cutting board knife for cutting lettuce and vegetables.

Pretty much the same, chef knives are for chefs, and kitchen knives can be used by anyone, as long as they don't kill people.

A chef's knife is a chef's knife, and a chef's knife can do all the functions of a general home kitchen knife, cutting, chopping, slicing, ......Wait for 1 knife to achieve multi-functional function, no need to change tools. Professional chef's knives are hand-forged and do not break easily.

Generally, there are six major knife methods of cutting, slicing, chopping, splitting, patting, and cutting. Knife is a method used to cut the ingredients into various forms with a knife during the cooking process.

The cutting method is the most fundamental knife method in the cutting of dishes. Cutting is a method in which the blade of the knife is perpendicular to the raw material and the raw material is fed rhythmically, so that the raw material is evenly disconnected. In the cutting of dishes, according to the nature of the raw materials and cooking requirements, it can be divided into straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting, rolling cutting, etc.

Knife technique. Things to keep in mind when chopping vegetables.

1. The thickness of the cutting raw materials is uniform, and the length is the same. Otherwise, the raw materials are not consistent with raw and cooked.

2. All raw materials that have been processed by knife work, regardless of wire, strip, ding, block, piece or segment, must not be connected to the knife.

3. According to the texture of the raw materials is old and tender, the lines are horizontal and vertical, according to different cooking requirements, different cutting methods are adopted, such as meat raw materials, less tendons, delicate, and fragile meat, which should be cut along the grain, and the tendons are more and the quality is old, and the texture is generally cut obliquely.

4. Pay attention to the coordination of the shape of the main and auxiliary materials and the rational utilization of raw materials. Generally, the auxiliary material obeys the main material, that is: wire to wire, sheet to piece, and the shape of the auxiliary material is slightly smaller than the main material.

When using materials, it is necessary to plan carefully, measure the use of materials, and try to achieve large materials, small materials, fine materials, and coarse materials.

Knife technique.

The basic skills of chef knife skills are all kinds of knife skills.

Chef is a profession that requires talent, not everyone can become a good chef after learning, of course, it seems that those who are chefs also need to practice their basic skills, that is, all kinds of knife skills, that is, the raw materials that need to be cooked are cut into slices, segments, shreds or some very beautiful shapes according to the needs of production, these basic skills need to be constantly practiced Fubi chain practice.

A chef is a person who takes cooking as his profession and cooks dishes as his main job. The profession of chef appeared very early, and there were already full-time cooks in slave societies.

According to relevant statistics, at the beginning of the 21st century, the world's kitchen shortage team has grown to tens of millions of people, China is known as a culinary kingdom, and the strength and number of chefs are second to none.

Chefs are, in a way, the second parents of humans. The World Non-Governmental Organization agreed to designate October 20 as Chef's Day.

Learning to be a chef requires a certain amount of cultural knowledge and a certain ability to bear and judge, and learning chef cooking can apply for a relevant culinary school or go directly to the chef or go directly to the place where Huipei is engaged in catering services.

Chefs should master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of culinary science, understand the culinary culture and history of the motherland, and understand certain knowledge of folk etiquette. It is necessary to have a certain aesthetic accomplishment and a foundation for artistic innovation.

Chef's knife: A type of knife used exclusively by chefs.

The chef's knives used by the chef are: chopping knife, cutting knife, slice knife, flower knife, cloth knife, lychee knife, lancet, peony knife, hob knife, wheat ear socks and jujube knife, peeling knife, vegetable knife, fruit knife, carving knife, boning knife, sharpening stick, spatula and so on.

The chef is recognized as the best knife: Zwilling kitchen knife, shell seal kitchen knife.

1. Zwilling kitchen knife.

Zwilling is a world-renowned kitchen appliance brand and professional nail and hair scissor manufacturer. From high-quality cutlery to gloves and personal care lines, there is a wide range of products. Among the most prestigious are domestic and professional knives.

All Zwilling knives are made of high-performance steel imported from Germany, and the processing technology is more than 40 to strive for safer, more hygienic and more comfortable knives. Zwilling kitchen knives are treated by the Friodur ice forging process, the structure is strong and stable, the knife is corrosion-resistant, tough, and the blade is long-lasting and sharp. 45 degrees knife back polishing, no problem to use.

2. Shell seal kitchen knife.

With a long history of nearly 100 years in Japan, its products are divided into: high-end professional scissors (divided into two types of clothing scissors and barber scissors), razors (men and women), beauty products, household goods, medical scalpels, with excellent quality, sales network throughout the world.

The blade of the shell seal kitchen knife Yanxiao is made of blades imported from Japan, and the handle and blade are fixed by willow nail technology, which is in line with the principle of ergonomics, easier to hold, and the knife edge is slightly curved, and the length ratio and weight are carefully calculated, so that the knife can be used more freely. The blade presents a smooth pattern, smooth surface texture, and integrates sharpness, durability, practicality and beauty.

Classification of Chinese kitchen knives

1. Mulberry knife: rectangular, thin and narrow, usually black and white, the lightest and most used is it, cutting meat and vegetables, can not be used to cut bones, because the seam angle is very small, easy to jam the knife.

2. Slice knife: rectangular, the slice knife is wider than the mulberry knife, so the name is used to slice things, and it can be used to slice transparent meat slices (similar to the function of the mulberry knife), which is generally a little heavier and cannot be used to cut bones (also called a literary knife).

3. Wenwu knife: rectangular, thicker than the knife with a large opening angle, it can be used to cut chicken bones, can also cut vegetables, can be chopped, can be cut, can be scraped, modern families use the most and most extensively.

4. Bone chopping knife: rectangular, protruding abdomen, large, thick and heavy, used to cut off ribs, fish heads, chicken thigh bones and other bones, and the blade is blunt.

5. Jiujiangwan: The general hotel is always available, the knife head is obviously wider than the knife tail, the back of the knife is arc-shaped, the meat is opened, the head is big and the back is thick, and the big bones are cut.

6. Roast wax knife: used to cut cooked food, sausages and the like.

7. Patting knife: Xiangzao is specially used to shoot the dough of shrimp dumplings, and it is not sharp.

The above content refers to Encyclopedia - Zwilling people.

Encyclopedia - Shell Seal.