Knife Skills 101--Cooking Class

Knife Skills 101 In this informative and interactive class, students will not only learn basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a cooking demonstration by our instructor, using the veggies we cut up (Vegetable Stir-Fry with Peanut Sauce). Students will learn an introduction to knife skills as well as the fundamentals for cutting various vegetables, including: . Anatomy of a Knife . What Kind of Knife Do I Need? . Proper Work Station/Best Type of Cutting Board . Storing Your Knife . Holding Your Knife . Learning “The Claw” (The Guiding Hand) . Ensuring Safety: Keeping Your Knife Sharp . Squaring Off . How to Seed and Julienne Bell Peppers . How to Dice, Half-Moon, and Slice Onions (Without Crying) . How to Peel and Mince Ginger and Garlic . How to Chiffonade Fresh Herbs . How to Julienne, Roll-Cut, Diagonal-Cut, and “Square Off” Carrots . How to Create Broccoli Florets and Discover the Tender Stalks . How to Clean, Slice, and Dice Mushrooms . How to Chop Nuts Students are welcome to bring their own knives to get our expert opinion about the efficacy (or lack thereof) of this essential kitchen tool. (For those who want to purchase the Viking chef’s knife we recommend at the end of class, a 30% discount is being offered.) LOCATION: Please note this class is in San Francisco in a location different than our regular classes: BSC Culinary @1665 Mission St. SF 94103; Visit website for directions, but register through Compassionate Cooks - NOT BSC Culinary. DATE AND TIME: Thursday, August 27th, 7:00-9:00 p.m. Space is limited, so register today! INSTRUCTOR: Rebecca Frye will be conducting this class. We anticipate offering it regularly. Register at http://www.compassionatecooks.com/reg.htm