Kosher Culinary Arts Cooking Classes with Master Chef Meyer Vaknin
Class # 1 - Cutlery Selection & Knife Skills
	• Cutlery Set Selection • Knife Skills • Handling a Chef's Knife • Cutting Using a Chef's Knife • Knife Sharpening with a Whetstone
Knife Anatomy
Click here for Class media and tools requirements
Utensils and Cutlery Requirements: Chef Knife (French Knife), Paring knife, Turner Knife, Filet Knife, Boning knife, off-set knife, Bread knife, Cutting Board Minimum 24" wide Acrylic or wood.
If you really want to learn how to use knifes and cutlery, then you need to login to CuisineArts.com Live Real Time Online Cooking Classes and practice the concepts taught in this lesson. We offer supporting live and recorded recipes that will help reinforce what was taught in this lesson.
Exercises Your first exercise is to buy 3 tomatoes beautifully-ripe but firm tomatoes. (Concasse) 2 large carrots (Julienne & Brunoise) 2 Vidalia onions ( Emincé) 1 Endive (Chiffonade) 1 Small Radicchio (Chiffonade) 1 small bunch Arugula (Chiffonade) 2 Idaho potatoes (Carre) 2 Zucchini (Battonette & Tourné) 1 head of garlic (Hachée) 1 bunch fresh basil olive oil, black pepper 4 scallions 2 small single boneless breasts of chicken 1 6oz piece of boneless salmon filet, skin on Start by slicing them using the up and down slicing technique (knife not always in contact with board). Then slice each slice two more times using the rolling technique (knife doesn't leave the board), to obtain 1/2" -inch diced tomato. Think about stabilizing the ingredient, anchoring your knife and keeping your hand safe before each cut. Transfer the diced tomato to a bowl, drizzle with olive oil and season with salt and freshly ground pepper. Top with some chopped, fresh basil for a fresh and healthy salad and serve over grilled chicken breast. Make the Caramelized Onions. Concentrate on the slicing. Serve with a pan-fried or grilled piece of Salmon. Make a Tri-Color Salad using arugula, endive and radicchio. Slice all of the ingredients simply by thinking about how to stabilize and anchor each ingredient. Practice some finer cuts, follow Chef Meyer class on how to learn to make brunoise, julienne, and chiffonade and Tourné. Remember, they are classic culinary names for names slicing and dicing.
• Julienne • Chiffonade • Battonette • Emincé • Mirpoix	• Bronoise • Carre • Concasse • Tourné • Mincing hachée
The function of your knives is to train your hands to prep and move ingredients from the cutting board into your pans and pots and finally on to a plate. The first and most important step in becoming a good home chef is to acquire a good set of knives and just a few are enough to get any new cook started on a successful culinary path. In this lesson, you will learn what you need to complete a basic knife set. You will also learn about four styles of chef’s knives and how to determine which chef’s knife is right for you, because the chef’s knife is the most used tool in the kitchen. Even though the market is filled with various styles of knives, it all comes down to finding a chef’s knife that fits your own hand, that knife will take your cooking to much higher levels. At the end of this cooking school lesson, you will be able to: * Recognize the components of a basic knife set * Learn the parts of a chef’s knife * Identify characteristics of world renown European, Japanese, Granton and Santoku chef’s knives * Learn how to select knives
If you don’t already have a quality chef’s knife, go to a few knife stores and give a variety of chef's knives a test drive. Any reputable knife store will let you hold the knives and most will let you try cutting with them if you’d like to. Make sure you buy an appropriate steel to maintain the sharp edge on your new knife. If you already own knives, but they are dull, take them immediately to a reputable knife sharpener to get them professionally sharpened. Purchase a steel if you don’t already have one.
	French Chef Knife
	Tourné