c. Each single grid square represents storage space for one 40- by 48-inch pallet with 6
inches on each side for overhang. If pallet racks are used, pallets may be stacked to a number of
levels. The TISA should receive an advance copy of the shipping document before each
shipment arrives. This copy is used to plan where each item on the shipment should be stored.
Check the stock locator file, and mark the planned location on the shipping document. If the
shipment is a large one, physically check the planned location to ensure that enough space is
available.
4.
Knives and Knife Handling
a. A knife is probably in the hand of a cook over 70 percent of the food preparation
process, and knife handling is probably the most neglected skill. You may have noticed from
time to time a cook using a boning knife on a cucumber. When did they start growing
cucumbers with bones? Each knife is designed for a certain job and should be used for that job
only.
(1) The boning knife is used to cut through joints and cut close around bones to
separate the bones from the meat.
(2) The steak knife is used for cutting steaks and roasts. Its design even facilitates
slicing large, boneless cuts of meat.
(3) The paring knife is used for peeling fruits and vegetables. Because this knife is
small and easy to handle, many cooks have become very skilled at using it for garnishing and
vegetable carving.
(4) The cook's knife is used for cutting, slicing, or chopping. This is the knife that you
will probably use the most because it is versatile.
b. Sharpening knives is a skill in itself. You do not need to be "flashy" to have a properly
sharpened knife. A slow, even pressure using a medium-fine grade Carborundum oil stone will
give you the best results. Never grind a knife on a power- or hand-driven stone because this will
remove the temper from the knife. Use the following method to correctly sharpen a knife:
(1) Using the entire stone, first place the heel of the knife at the upper end of the stone.
Next, slowly drag the full blade (heel to tip) across the full length of the stone, keeping the knife
at about a 40 to 45 degree angle depending on the bevel of the knife. Finally, turn the knife over
and repeat the process, starting with the heel at the opposite end of the stone. Remember to
thoroughly clean your knife before using it.
(2) After sharpening your knife, you must true the blade with a butcher's steel. This
will remove any burrs from the blade. Again, you do not need to be "flashy."
(3) To steel a knife, hold the steel firmly in your hand with the point upward and
slightly away from your body. (Be sure your thumb is behind the guard on the steel). Next, with
a smooth, steady, swinging motion of your wrist and forearm, bring the full length of the blade
QM 6322
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