Students who are not in dress code will review knife cuts
Knife Cuts Day 2 8/29
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
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
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!
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?
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)
Objectives:➼ Students will be able to:➼ Identify knife cuts.➼ Demonstrate knife cuts on potatoes.➼ Demonstrate cross-training skills in a commercial production kitchen.
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
Tips to Crispier Fries: http://www.health-foodie.com/2010/03/10-tips-to-make- 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!
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
5th Period:Condensed Version of Monday’s Safety Presentation