tailieunhanh - Lecture In the hands of a baker: Chapter 3 - The Culinary Institute of America

This chapter will help you: Develop an overall concept and tailor it to meet the needs and desires of a particular clientele; study the market, choose an appropriate location, and determine financial feasibility; plan an atmosphere and décor suitable to a concept and its intended clientele;. | Chapter 3: Cutting Tools and Techniques Learning Objectives Identify the defining characteristics of the most common knives used in a bakeshop. Discuss the importance of knife safety. Explain how to properly sharpen and hone a knife. Identify cutting tools other than knives that are used in the bakeshop. Knives Should fit your hand, feel substantial but not too heavy, and be well-balanced. Types: Chef’s/French knife Utility knife Paring knife Serrated bread knife Key Points Types: Chef’s/French knife: The primary general-utility knife used in the kitchen. The all-purpose knife is good for chopping, mincing, and slicing. Utility knife: It is a size between the chef’s knife and paring knife, ranging in length from 4 to 7 inches/10 to 18 cm. Paring knife: Ideal for peeling and small intricate work. The length ranges from 2½ to 4 inches/6 to 10 cm. Serrated bread knife: Has a long, thin, narrow blade, ranging from 8 to 12 inches in length. 3 Knife Safety Store in slots, racks, or magnetized holders when not in use. After washing and sanitizing, dry it completely before putting it away. Always use the appropriate cutting surface. Wooden or composition cutting boards are best. To pass a knife safely to someone, present it with the handle toward the other person. Sheathe or wrap the knife before walking anywhere with it. Key Points Sharpening and Honing a Knife Sharpening stones Are essential to the proper maintenance of knives Sharpen the blade by passing its edge over the stone at a 20-degree angle. Grit: The degree of coarseness or fineness of the stone’s surface—abrades the blade’s edge, creating a sharp cutting edge. When sharpening a knife, always begin by using the coarsest surface of the stone, and then move on to the finer surfaces. Before using a stone, be sure that it is properly stabilized. Knife Sharpening: Key Points A knife with a sharp blade always works better and more safely because it cuts easily. Opinion is split about whether a knife blade should be . | Chapter 3: Cutting Tools and Techniques Learning Objectives Identify the defining characteristics of the most common knives used in a bakeshop. Discuss the importance of knife safety. Explain how to properly sharpen and hone a knife. Identify cutting tools other than knives that are used in the bakeshop. Knives Should fit your hand, feel substantial but not too heavy, and be well-balanced. Types: Chef’s/French knife Utility knife Paring knife Serrated bread knife Key Points Types: Chef’s/French knife: The primary general-utility knife used in the kitchen. The all-purpose knife is good for chopping, mincing, and slicing. Utility knife: It is a size between the chef’s knife and paring knife, ranging in length from 4 to 7 inches/10 to 18 cm. Paring knife: Ideal for peeling and small intricate work. The length ranges from 2½ to 4 inches/6 to 10 cm. Serrated bread knife: Has a long, thin, narrow blade, ranging from 8 to 12 inches in length. 3 Knife Safety Store in slots, racks, or .

• Ẩm thực
• Pastry professional
• Professional kitchen
• Baking tools
• Confectionery work
• Pastry profession
• Cutting tools
• Pastry industry
• Pastry baking
• Pastry industry professionals
• Breakfast pastries
• Decor techniques
• Professional baker
• Pastry chef
• Large commercial bakeries