Knife SkillsAugust 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.