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I can identify the parts of a knife. - Use the green packet to draw and label the diagram of a chefs knife. - Also use the packet to complete the knife.

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Presentation on theme: "I can identify the parts of a knife. - Use the green packet to draw and label the diagram of a chefs knife. - Also use the packet to complete the knife."— Presentation transcript:

1 I can identify the parts of a knife. - Use the green packet to draw and label the diagram of a chefs knife. - Also use the packet to complete the knife chart by drawing and explaining different types of knives. © Jennifer Choquette

2 Knife Skills I can… ◦ Julienne ◦ Brunoise (broo - NWAHZ) ◦ Chiffonade (shif – uh - NAHD) ◦ Mince ◦ Chop ◦ Dice ◦ Slice Write these pronunciations on your note guide © Jennifer Choquette

3 Pico De Gallo ½ avocado, diced ¼ red onion, minced 1 Roma tomato, minced ½ jalapeno pepper, seeded, julienne and brunoise 1 clove garlic, minced 2 tablespoons cilantro, chiffonade ¼ cup sweet corn (optional) ¼ cup pinto beans (optional) ¼ cup black beans (optional) 2 tablespoons lime juice ¼ teaspoon salt Peel with a large spoon (I will show you how) Leaves only Take the seed out Wash all Vegetables! © Jennifer Choquette

4 Step 1 Watch 1 Video Clip Step 2 Each Student Takes Notes Over that Video Clip Step 3 Practice the Cut & Watch Repeat these steps for each cutting technique © Jennifer Choquette

5 Evaluation ~ I will visit each kitchen and you will tell me the name of your cut and explain the technique. Dice Mince Chiffonade Mince Julienne & Brunoise © Jennifer Choquette

6 Keep Knives Sharp * Wash and dry knife before you put it in the case!! © Jennifer Choquette

7 How to Peal an Avocado Hold one half of the avocado in your hand. Insert a spoon between the skin and the pulp (the edible portion of the avocado). Gently remove the pulp by running the spoon around the edge keeping it as close to the skin as possible. Repeat with other half. If you're careful, you can remove the pulp in one piece. Scrape out any remaining pulp that may be attached to the skin. Use the spoon to remove any discolored spots on the pulp (these will have an off color taste). © Jennifer Choquette

8 How To Mince Garlic Clove of garlic Bulb of garlic  To peel a garlic clove: put the clove on the cutting board, use the flat side of a chefs knife and press or whack it with the heal of your hand. Cut away the woody end of the garlic clove where it was attached to the bulb. Discard the skins and clean the cutting board before mincing First chop the garlic roughly into about 3 pieces. Mince the chopped garlic by chopping it with a rocking motion: Keep the tip of the knife on the cutting board and move the handle up and down. Keep your left hand on top of the blade. Stop every few strokes and use the blade of the knife to draw the garlic pieces back into a neat pile before continuing. Scrape off the garlic that has stuck to the side of the knife blade, too. © Jennifer Choquette

9 This is for students that were absent (do not need to show in class) © Jennifer Choquette


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