Selecting the correct knife for the right job
It is important to use the correct knife when cutting food. For example:
Paring knife for peeling fruits and vegetables which is also used for small works such as deveining small sea food, removing seeds, skinning or small garnishes.
Cook/Chef Knife for mincing, chopping, slicing, dicing vegetables, slicing meat and disjointing large cuts.
Bread Knife for cutting bread
Preparing area for usage
In this picture, you can see that we are cleaning the table with cleaning detergent and cloth.
And the cutting board has a wet cloth underneath it so that it won't move around while doing the work.
You can also see that the equipment for use is clean and sharp.
To maintain knife
Storage
Knives need to be stored correctly to avoid them being damaged or blunt
In class we store them in a cupboard









