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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 chart by drawing and explaining different types of knives. © Jennifer Choquette
Write these pronunciations on your note guideKnife Skills Write these pronunciations on your note guide I can… Julienne Brunoise (broo - NWAHZ) Chiffonade (shif – uh - NAHD) Mince Chop Dice Slice © Jennifer Choquette
Wash all Vegetables! Pico De Gallo ½ avocado, diced¼ 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) Take the seed out Leaves only Wash all Vegetables! © Jennifer Choquette
Repeat these steps for each cutting techniqueWatch 1 Video Clip Step 2 Each Student Takes Notes Over that Video Clip Repeat these steps for each cutting technique Step 3 Practice the Cut & Watch © Jennifer Choquette
Evaluation ~ I will visit each kitchen and you will tell me the name of your cut and explain the technique. Dice Mince Julienne & Brunoise Mince Mince Chiffonade © Jennifer Choquette
Keep Knives Sharp * Wash and dry knife before you put it in the case!!© Jennifer Choquette
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
How To Mince Garlic Clove 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. Bulb of garlic © Jennifer Choquette
This is for students that were absent (do not need to show in class)© Jennifer Choquette
Class of 2012s Environmental Science Class Recipes Healthy Choices…Start With You.
Know Your Knives ProStart Chapter 5.
Top Potato Topped Pie. Ingredients for Cottage Pie: 2 sticks celery, 1 leek, 1 onion, 1 carrot, 25g frozen peas, 500g minced beef, 1 bay leaf, 1 x 5ml.
Knife Unit Tips from Chef Ross. Knife Sharpening When sharpening a knife against a three-sided whetstone, go from the coarsest to the finest surface.
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Totally Tropical Fruit Salad & Fruit Kebabs. Ingredients: ½ pineapple, ½ cantaloupe melon, ½ papaya,1 mango, 2 oranges, 1 lime, 1 banana, 1 x 15ml spoon.
Meaty Burger with Caribbean Salsa. Make the salsa first: ½ red onion, finely diced, 1 tomato, finely chopped, 1/2 red pepper,1 chilli,1/2 mango, juice.
Beany Burgers with Corn & Apple Relish. Relish ingredients: 1/2 a red pepper and 1/2 a green pepper, deseeded and finely diced, 2 salad onions, 1 diced.
KNIFE TECHNIQUES - VEGETABLES There are many different types of cuts that can be performed with a knife. These slides contain images and descriptions of.
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Serious Caribbean Salsa. Make the salsa first: ½ red onion, finely diced, 1 tomato, finely chopped, 1/2 red pepper,1 chilli,1/2 mango, juice of 1 lime,
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16 Basic Preparations — Mise en Place Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize mise.
Graysen, Tyler, and Nate. o 18 tomatoes, diced o 9 onions, finely chopped o 18 limes, juiced o 1 cup and 2 tablespoons chopped fresh cilantro o 9 jalapeno.
Cooking with Monica & Sunanda Saturday, August 30, 2014: 1-5 p.m.
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