Tools of The Trade

Welcome, and hopefully you will enjoy this blog post. In college most of the time, we are just sitting down and having our notebooks and pens scribbling away writing down notes while the professor is lecturing. Most times the classes can last an hour or even two. Though at this college, half of the time is spent in the classroom which I meant by days.

 Basically two days of academic classes, while another two days is devoted to kitchen classes.Now that will apply to my first semester, and sooner or later my second semester will change and it will be all kitchen classes.

 At this college especially with our kitchen classes, we have to be on our feet for at long time approximately 6 hours. During those 6 hours, we work on food and create dishes. Now, I am in a class where it is called Culinary Fundamentals. Which is a basic class, where we build the basic skills that will make a solid foundation that will carry on throughout our education and culinary careers. Tools we have to purchased which will be along with the package, and I'll show you what the knife pack has to offer. 

Knife Pack Roll 

Below are insides of the knife pack:

Before 

After

We shall start off the knives, especially very sharp knives on the first day when you will receive them.

Chef's Knife 

Paring Knife 

Boning Knife

Serrated Knife 

Fillet Knife 

Slicer 

Now knives lose their sharpness when being used a lot, and they do need to be sharpened. Along with your tool kits, there are a steel and a whetstone. A whetstone will create a sharp cutting edge, and sometimes the knife needs to be sharpen from time to time. 

Whetstone 

Steel

A steel will hone the knives edge to give it right back. When sharpening there are some edges but sometimes those edges are actually crooked. So by honing the edges it aligns the edges back. Also a steel is very useful, especially if cutting something again and again, then the knife might need to be honed in order to get it's edge. 

Now some other tools that came along:

Measuring spoons  

Kitchen Shears 

Flat spatula and a offset spatula 

Peeler

Kitchen Fork 

Whisk 

Rubber Spatula 

Tongs 

Melon Baller 

Wooden spoon/scraper/stirrer

In culinary fundamentals where we have our basic knife skills and there is one cut that requires a different knife. Which is called tourne knife and it is not along with the knife kit. Although honestly for me, I did not use this knife only for the beginning of tourne, but it can be easily done with a paring knife. All there is to a tourne is just the curve, with your hand.

Well that is all what the tool kit offers especially for school. Remember to keep those knives sharp.

Bye and please come again.