Starter courses  knife skills aug2012
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  • Record definition in K.I.M chart

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  • 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. Astovetop
  • 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!
  • 8. Practice:Execute Lab with Group Members
  • 9. 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.