Knife Skills | Food & Nutrition for Year 6 PDF Download

Knife Skills

Knives are a vital tool for any chef, requiring careful handling and maintenance to ensure safety and efficiency.

Key Considerations for Knife Use
When using knives, it’s essential to:

• Clean knives thoroughly after each use to avoid cross-contamination with pathogens.
• Maintain sharpness by regularly using a knife sharpener.
• Select the appropriate knife size for the specific food being prepared.
• Store knives securely in a knife block, on a magnetic strip, or in a protective wrap.
• Carry knives with the blade pointing downward to prevent accidents.

Techniques for Cutting Food

Different foods demand specific cutting techniques tailored to their texture and preparation needs.

Fruit and Vegetables

Fruit and vegetables can be prepared by:

• Peeling: Removing the outer skin.
• Slicing: Cutting into thin, flat pieces.
• Dicing: Chopping into small, uniform cubes.
• Cutting into even-sized pieces: Shaping into batons or fine strips (julienne).

For safe and precise cutting, secure the food using:

• Bridge hold: The thumb and forefinger form a bridge over the food to hold it steady, allowing the knife to cut beneath.
• Claw grip: Fingertips are tucked inward, resembling a claw, to firmly hold the ingredient in place.

Meat, Fish, or Alternatives

Various knife skills are applied depending on the type of meat, fish, or alternative protein:

• Filleting chicken: Separating the breast meat from the bone.
• Portioning chicken: Dividing a whole chicken into parts like wings, legs, and breast.
• Trimming fat, rind, or skin: Using a small knife to remove excess fat or skin.
• Filleting fish: Cutting fillets from both sides of a fish.

• Slicing: Cutting meat, fish, or alternatives like tofu or halloumi into uniform cubes or slices.