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Created by Safety Instruct
Category Safety > Food Services and Distribution Safety
This comprehensive course delves into essential safety skills for working with various kitchen knives, emphasizing proper techniques for chef's knives, paring knives, serrated knives, boning knives, and slicers. Participants will learn the intricacies of handling each type of knife, including appropriate hand positions, cutting motions, and safety measures to prevent accidents and injuries. From mastering the art of dicing with a chef's knife to understanding the controlled movements required for a boning knife, this course aims to equip individuals with the knowledge and skills necessary for safe and efficient knife use in a culinary setting. Demonstrate proper techniques for using a chef's knife, including dicing and chopping, with an emphasis on hand positioning and blade control. Understand the unique characteristics and safe usage of different knives, such as paring knives, serrated knives, boning knives, and slicers, considering specific cutting motions and precautions. Develop a heightened awareness of potential risks associated with various knives and implement safety measures to prevent accidents, including proper use of holding arms, hand placement, and equipment handling.
Course Objectives:
Demonstrate proper techniques for using a chef's knife, including dicing and chopping, with an emphasis on hand positioning and blade control.;Understand the unique characteristics and safe usage of different knives, such as paring knives, serrated knives, boning knives, and slicers, considering specific cutting motions and precautions.;Develop a heightened awareness of potential risks associated with various knives and implement safety measures to prevent accidents, including proper use of holding arms, hand placement, and equipment handling.;;
Duration: 9 min.
Demonstrate proper techniques for using a chef's knife, including dicing and chopping, with an emphasis on hand positioning and blade control.
Understand the unique characteristics and safe usage of different knives, such as paring knives, serrated knives, boning knives, and slicers, considering specific cutting motions and precautions.
Develop a heightened awareness of potential risks associated with various knives and implement safety measures to prevent accidents, including proper use of holding arms, hand placement, and equipment handling.
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English
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This comprehensive course delves into essential safety skills for working with various kitchen knives, emphasizing proper techniques for chef's knives, paring knives, serrated knives, boning knives, and slicers. Participants will learn the intricacies of handling each type of knife, including appropriate hand positions, cutting motions, and safety measures to prevent accidents and injuries. From mastering the art of dicing with a chef's knife to understanding the controlled movements required for a boning knife, this course aims to equip individuals with the knowledge and skills necessary for safe and efficient knife use in a culinary setting. Demonstrate proper techniques for using a chef's knife, including dicing and chopping, with an emphasis on hand positioning and blade control. Understand the unique characteristics and safe usage of different knives, such as paring knives, serrated knives, boning knives, and slicers, considering specific cutting motions and precautions. Develop a heightened awareness of potential risks associated with various knives and implement safety measures to prevent accidents, including proper use of holding arms, hand placement, and equipment handling.
Course Objectives:
Demonstrate proper techniques for using a chef's knife, including dicing and chopping, with an emphasis on hand positioning and blade control.;Understand the unique characteristics and safe usage of different knives, such as paring knives, serrated knives, boning knives, and slicers, considering specific cutting motions and precautions.;Develop a heightened awareness of potential risks associated with various knives and implement safety measures to prevent accidents, including proper use of holding arms, hand placement, and equipment handling.;;
Duration: 9 min.