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 1/8”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. Astovetop
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 1/8”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- 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)
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.
Complete the Notetaker asYou View the Prezi of Knife Cuts: http://prezi.com/x5zas5x6ck8b/knife-cuts/
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.
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
Closure: One-Minute SummaryOn a separate sheet of paper, write a oneminute summary of today’s learning. What didyou do well? What areas do you need moreinformation on or additional practice to honeyour skills? Be prepared to share your response.