Knife Cuts Day 2 8/29


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  • Students who are not in dress code will review knife cuts
  • Knife Cuts Day 2 8/29

    1. 1. 8/29 Amuse Bouche: Record Q & A in the Bellwork section of your binder. Word Bank: Brunoise Batonnet Julienne Tourne Small Dice1. Matchstick shape, 1/8” x 1/8” x 2 “2. Cube shape, 1/8” x 1/8” x 1/8”3. Cube Shape, ¼” x ¼” x ¼”4. Larger stick shape, ¼” x ¼” x 25. 7 sides- ¾” width by 2” length
    2. 2. 8/29 Amuse Bouche: Record correct responses1. Matchstick shape, 1/8” x 1/8” x 2 “ JULIENNE2. Cube shape, 1/8” x 1/8” x 1/8”BRUNOISE3. Cube Shape, ¼” x ¼” x ¼”SMALL DICE4. Larger stick shape, ¼” x ¼” x 2BATONNET5. 7 sides- ¾” width by 2” lengthTOURNE
    3. 3. Announcements: Last day to turn in Google Apps Signed Sheet (Phone Calls/Reminder to parents) FCCLA Membership Meeting: Sept 4th SkillsUSA Meetings: Every Tuesday Catering Event for Thurs AM and Thurs Lunch (Limited Space/Small Event) Change in requirements for WBL hours!
    4. 4. Sign up for CateringEvents: Must notify instructor 48 hours in advance if unable to attend If less than 24 hours notice, parent must directly contact teacher No Show=Not eligible for future catering events outside of class for one quarter What qualifies as participation in a catering event?
    5. 5. Test Friday: After Johnson & Wales Presentation tomorrow, students will have opportunity to ask questions- 1 “Freebie” Question per student (remaining questions may be discussed by peers and teacher will verify if it is correct) ½ class will work on Webquest while other half will work on knife cut notecards (draw dimensions; will be laminated for practice)
    6. 6. Objectives:➼ Students will be able to:➼ Identify knife cuts.➼ Demonstrate knife cuts on potatoes.➼ Demonstrate cross-training skills in a commercial production kitchen.
    7. 7. Notes on KitchenProcedures: What is a “Sani” Bucket? How is it prepared? What do you do with it at the end of class? What color of cutting board is used for what? Sharpening & Honing your Knife Sanitation- when? Cleanup Reminders
    8. 8. Tips to Crispier Fries: your-oven-fries-crispier/ If frying, do not overdo on the oil! Use ½ inch to 1 inch and make sure the oil is sizzling hot before adding potatoes to the oil. Use a spider to scoop out your potatoes Time saver: While one student is frying or baking, other team members should be cutting more fries Any uncut potatoes will be given to the next class… Work quickly!
    9. 9. Practice (Day 2 of PotatoLab): 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. 10. 5th Period:Condensed Version of Monday’s Safety Presentation
    11. 11. Review Knife Cuts:Slicing Round, Long Vegetables & Dicing Onions Tomatoes & Dicing Odd-Shaped Vegetables
    12. 12. Closure: One-Minute SummaryOn a separate sheet of paper, write aone minute summary of today’slearning. What did you do well? Whatareas need improvement?Be prepared to share your response.