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Knife Skills
  August 24th, 2012
8/24 Amuse Bouche:          Record responses in Quizlet
          or in the Bellwork section of your binder.

1. Jennifer has been asked by the chef to cut a carrot using a
   medium dice. When she finished the carrot was cut
   correctly. What size were the pieces?
a. 1/8” x 1/8” x 1/8”
b. ¼” x ¼” x ¼”
c. ½” x ½’ x ½”
2. Which of the following is a good example of an anchor?
a. A rubber glove b. A dry towel c. A damp towel d. A
stovetop
1/11 Bellwork:      Record responses in Quizlet or
         in the Bellwork section of your binder.
1. Jennifer has been asked by the chef to cut a carrot using a
   medium dice. When she finished the carrot was cut correctly.
   What size were the pieces?
a. 1/8” x 1/8” x 1/8”
b. ¼” x ¼” x ¼”
c. ½” x ½’ x ½”
d. ¾” x ¾” x ¾”
2. Which of the following is a good example of an anchor?
      c. A damp towel
Announcements:
 Assigned Seats & Groups;


 CCAP & FCCLA:


 Opportunity for Bonus Points:


 WBLOpportunities:
Objectives:
Students will be able to:
➼ Demonstrate how to correctly hold a
  knife and dice vegetables.
➼ Correctly prepare bruschetta recipe.
➼ Demonstrate cross-training skills in a
  commercial production kitchen.
What is Bruschetta?




Toasted Italian bread drenched in olive oil and served typically
                              with
                  basil, garlic, and tomatoes
Demo of Lab:
Take notes and record recipe as you view the
 demo


Note: This is the only instructions you will
 receive so write down as many details as
 possible!
Practice:

Execute Lab with Group Members
Closure: One-Minute Summary

On a separate sheet of paper, write a one
minute summary of today’s learning. What did
you do well? What areas do you need more
information on or additional practice to hone
your skills?
        Be prepared to share your response.

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Starter courses knife skills aug2012

  • 1. Knife Skills August 24th, 2012
  • 2. 8/24 Amuse Bouche: Record responses in Quizlet or in the Bellwork section of your binder. 1. Jennifer has been asked by the chef to cut a carrot using a medium dice. When she finished the carrot was cut correctly. What size were the pieces? a. 1/8” x 1/8” x 1/8” b. ¼” x ¼” x ¼” c. ½” x ½’ x ½” 2. Which of the following is a good example of an anchor? a. A rubber glove b. A dry towel c. A damp towel d. A stovetop
  • 3. 1/11 Bellwork: Record responses in Quizlet or in the Bellwork section of your binder. 1. Jennifer has been asked by the chef to cut a carrot using a medium dice. When she finished the carrot was cut correctly. What size were the pieces? a. 1/8” x 1/8” x 1/8” b. ¼” x ¼” x ¼” c. ½” x ½’ x ½” d. ¾” x ¾” x ¾” 2. Which of the following is a good example of an anchor? c. A damp towel
  • 4. Announcements:  Assigned Seats & Groups;  CCAP & FCCLA:  Opportunity for Bonus Points:  WBLOpportunities:
  • 5. Objectives: Students will be able to: ➼ Demonstrate how to correctly hold a knife and dice vegetables. ➼ Correctly prepare bruschetta recipe. ➼ Demonstrate cross-training skills in a commercial production kitchen.
  • 6. What is Bruschetta? Toasted Italian bread drenched in olive oil and served typically with basil, garlic, and tomatoes
  • 7. Demo of Lab: Take notes and record recipe as you view the demo Note: This is the only instructions you will receive so write down as many details as possible!
  • 9. Closure: One-Minute Summary On a separate sheet of paper, write a one minute summary of today’s learning. What did you do well? What areas do you need more information on or additional practice to hone your skills? Be prepared to share your response.

Hinweis der Redaktion

  1. Record definition in K.I.M chart