2013 Edition SESSION PLAN Catering Intermediate Syllabus Knife Safety 202 Lambeth Road London SE1 7JW Telephone 020 7654 7006 www.ms-sc.org Copyright © 2013 Marine Society and Sea Cadets Patron: HM The Queen A charity registered in England and Wales 313013 and in Scotland SC037808 KNIFE SAFETY Preparation * Delete if not required Course Catering Intermediate Syllabus Subject Knife Safety Reference Number * CATI01 Training Format Group discussion Duration 30 mins References * http://www.hse.gov.uk/catering/knives.htm Training Aids You will need a chopping board (or a set of colour coded boards or cutting mats) a set of knives and a steel. You will also need an onion, a potato, a tomato and a couple of carrots per person, plus some spares Notes/Handouts * HS Information sheet Participate Needs Consider learning & physical difficulties Introduction Welcome/Name of Trainer As required Safety Aspects * As needed Interest Before you can work in the galley, we will give you some basic safety rules to make sure that you are safe using sharp knives, that you know which knife to use for each job, and how to work quickly and safely Objectives By the end of this session participants will be able to: Have a better understanding of knife safety and explain this to each other from memory Understand why it is important to have rules in place when dealing with knives and other bladed objects Revision * Outline if required Copyright © 2013 Marine Society and Sea Cadets Development Method Key Points Discuss expectations Q. What are the main risks you might find when using knives? A. Cuts and abrasions Q. How can we prevent accidents with knives? A. Being sensible and not messing about Always introduce objectives at this point General safety PowerPoint / Flipchart Never attempt to catch a falling knife Your knife should always be sharp Always cut on a chopping board, never on a work surface The handle and blade should be kept free of grease When not in use, your knife should be cleaned and stowed away Knives are never to be placed in the washing-up sink and left unattended, especially if there is water in the sink Never carry a knife by its blade When a knife is being carried it should be held by the handle with the point downwards and the cutting edge away from the body When you pass a knife to someone else, keep the blade pointing away from the palm of your hand and pass it handle first Don’t leave knives in a drawer where someone can reach in and cut themselves Sharpening a knife on a steel One method when using a steel is: Place the pointed end of the steel on a wooden chopping board with the steel vertical Draw the blade downwards towards the block at an angle of 45 degrees, pulling the handle towards you whilst exerting gentle pressure but making certain that the steel does not slip Repeat six or seven times for each side of the blade To test for sharpness, slice the skin of a tomato Copyright © 2013 Marine Society and Sea Cadets Care and use of knives When using knives, extra care needs to be taken When using a knife to cut sideways there is less control than when cutting downwards, e.g. cross cuts when chopping onions or slicing long sandwich loaves lengthways When shredding or chopping, keep the finger tips and nails clear of the blade since they are not visible all the time Never bone out or fillet frozen meat or fish when it is still frozen Cutting blades on machines Guards should always be in place when the machine is in use. Before the guards are removed for cleaning, the machine is to be switched off and the power isolated Cuts from meat and fish bones Jagged bones can cause cuts which may turn septic. Cuts of this nature, however slight, should never be neglected. Frozen meat should not be boned out until it is completely thawed out, because it is difficult to handle, the hands become very cold and it is then difficult to get a firm grip Using the correct knife for the job There are a wide range of knives available; each designed to do a specific job A vegetable peeler - for potatoes, vegetables and fruit A vegetable knife with a 4" blade - for general use on vegetables and fruit A filleting knife with a flexible 6" blade - for filleting fish A cook’s knife with a 10" blade - for shredding, slicing and chopping A carving knife A boning knife A palette knife - for spreading, lifting and turning A fork - for lifting and holding joints of meat A steel for sharpening knives Consolidation Summarise Key Points* Copyright © 2013 Marine Society and Sea Cadets
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