CHOPPED

Hi, my name is Stephanie Nicole Perez. I am sixteen years old and currently in eleventh grade at Hialeah Gardens High School. Since ninth grade, I started off in Culinary Arts 1 and I am now in Culinary Arts 3. I plan to make it all the way through to Culinary Arts 4, in twelfth grade, where I will earn a certificate of completion. Cooking and baking has been a hobby of mine since I was a little girl. It is has been something I love to do, and have a passion for. It will be a great privilege to be informing others on the ability to understand and perform various knife skills.

The entire purpose of "Chopped" is to inform others about various knife skills, and everything else in between that ties together. Here I will be helping students interpret knowledge and gain a different perspective on knifes, different types of knife cuts, and knife safety. It will broaden others about knife skills in a fascinating new, creative way.

Knifes are used everyday, around the world, in many different culinary schools, restaurants, and homes, etc. It is apart of today’s day in and day out society, to use a knife in any kitchen where it is necessary to chop, cut, or dice a certain type of food.

There are four main types of knifes in particular, used by chefs around the world, which are, the chef knife, the paring knife, the boning knife, and the tornee knife. With different types of knives, there are multiple types of special cuts used by a knife to perform a cut, size, or shape needed of a specific type of food. For example, there is the chiffonade cuts, the rondelle cut, the batonette cut, the jullienne cut, and the tournee cut.

 A knife consists of ten distinctive parts/features. From the front of the knife all the way to back of the knife lists as follows, there is a tip, a point, a blade, a cutting edge, a back, a heel, a bolster/shank, three rivets, a handle, and a tang. Each one of these has its own use and purpose in the knife. There are also specific types of grips used when handling knifes.