Advanced Culinary:

Knife Skills

8.25.12

8/29 Amuse Bouche: Record Q & A in

the Bellwork section of your binder.

Word Bank: Brunoise Batonnet Julienne Tourne Small Dice

1. 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 2

5. 7 sides- ¾” width by 2” length

8/29 Amuse Bouche: Record correct

responses 1. Matchstick shape, 1/8” x 1/8” x 2 “

JULIENNE

2. Cube shape, 1/8” x 1/8” x 1/8”

BRUNOISE

3. Cube Shape, ¼” x ¼” x ¼”

SMALL DICE

4. Larger stick shape, ¼” x ¼” x 2

BATONNET

5. 7 sides- ¾” width by 2” length

TOURNE

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 Catering Events:

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 Kitchen Procedures:

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 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

5th Period:

Condensed Version of Monday’s Safety

Presentation

Review Knife Cuts:

Slicing Round, Long Vegetables http://rouxbe.com/cooking-school/lessons/109-slicing-long-round-ingredients

Slicing & Dicing Onions http://rouxbe.com/tips-techniques/25-mincing-dicing-and-cutting-onions

Concasse Tomatoes http://rouxbe.com/tips-techniques/507-how-to-prepare-tomato-concasse

Slicing & Dicing Odd-Shaped Vegetableshttp://rouxbe.com/cooking-school/lessons/113-slicing-odd-shaped-ingredients

Closure: One-Minute Summary

On a separate sheet of paper, write a one minute summary of today’s learning. What did you do well? What areas need improvement?

Be prepared to share your response.