Lesson:
6/12
How To: Cut Vegetables (Review)
Summary:
Do you want to cut vegetables and fruits like the professional chefs on TV? After a little study and a lot of practice, you can! This lesson will introduce you to the basic cuts that are used on most vegetables. After you learn some vocabulary and observe a demonstration you’ll be able to practice your skills. Remember to practice your kitchen habits of mind as you learn!
Student Learning Goals & Objectives:
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Understand and practice basic cuts such as dicing, a chiffonade, julienning, and splicing.
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Teaching Notes:
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If students are completing this lesson as part of the kitchen curriculum Cooking with Curiosity: Challenging Perfection with Reflection this lesson is 2.1: the first lesson of Unit 2. This lesson can be repeated for review as the sixth lesson of Unit 3.
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