1. Knife Skills August 28th, 2012

2. 8/28 Amuse Bouche: Record responses in complete sentences.1. Sara 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 1/8b. x x c. x x 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. Astovetop

3. 8/28 Amuse Bouche: Correct your responses1. Sara 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 1/8b. x x c. x x d. x x 2. Which of the following is a good example of an anchor? c. A damp towel

4. Announcements: Assigned Seats & Groups- Everyday! Loss of Points for not being with your group or in assigned seats Compost Reminder. Dress Code Reminder 3 Strikes Reminder (specifically, cell phones/head phones)

5. Objectives:Students will be able to: Identify knife cuts. Demonstrate knife cuts: Brunoise, Batonnet, Julienne, or Fine Julienne . Demonstrate cross-training skills in a commercial production kitchen.

6. Complete the Notetaker asYou View the Prezi of Knife Cuts: http://prezi.com/x5zas5x6ck8b/knife-cuts/

7. http://www.youtube.com/watch?v=m1NR0uNNs5Y

8. Knife Cuts with Potatoes Day 1 Each student will use a separate knife and cutting board. Be sure to sharpen knife and set up station correctly. Follow the instructions on your handout for peeling, cutting, and storing potatoes.

9. Practice (Day 1 of Potato Lab): Red Group: Natural Cut Potatoes (Julienne) Blue Group: Sweet Potato Fries (Batonnet) Yellow Group: Fine Julienne (Hash Browns) or Brunoise Green Group: Dish Pit/Linens Purple Group: Assist with Catering

10. Closure: One-Minute SummaryOn a separate sheet of paper, write a oneminute summary of todays learning. What didyou do well? What areas do you need moreinformation on or additional practice to honeyour skills? Be prepared to share your response.