1. Knife Skills
Culinary Arts II

2. Today you need… Agenda… Notebook and a writing utensil
everything else in your cupboard
Agenda…
Review Practical Lab from Friday
Basic Knife Skills

5. Basic Knife Cuts Chop Chapter 25 – Page 359 Mince Name of Cut Cube
Dice
Pare
Slice
Grate
Julienne (not in book)
Chapter 25 – Page 359
Name of Cut
Picture
Definition

6. definitions Chop – cut food into small irregular pieces
Mince – chop finely
Cube – cutting food into small square pieces ½ inch square
Dice – cutting food into small square pieces ¼ to 1/8 inch square
Pare – cut a very thin layer of peel with a paring knife
Slice – cut food into large, thin pieces with a slicing knife
Grate – cut food into smaller pieces shreds by rubbing against a grater
Julienne (not in book) – “Matchstick” cut 1/8 by 1/8 by 2 inches long

10. General Safety Skills
How to hold a knife
Cutting Boards
Washing

12. Skill Video Clips
Choosing the Right Kitchen Knife
Basic Knife Skills

13. Homework
Review the different knife cuts, watch videos, read abou them etc. We will be practicing these on potatoes tomorrow.
Complete Mise en Place Worksheet for Salsa Lab.

14. Day 6

15. Today you need: Agenda: Nothing for now… be ready to cook
You will need a writing utensil later
Agenda:
Knife Skills Lab
Which Cutting Technique Worksheet

16. Day 7 Prepare Fresh Salsa Individually
When finished answer evaluation questions using notes, book, worksheets, etc.
DO NOT USE ANOTHER PERSON

17. Fresh Salsa 1 tomato, peeled and chopped small
½ green onion, sliced thin
½ garlic clove, finely minced
¼ jalapeno, seeds removed and finely diced
¼ lime, juiced
½ tsp. cilantro, chopped
¼ onion, small dice
¼ tsp. ground cumin
1½ tsp. vegetable oil
1 oz (or 2 tbsp.) tomato juice
salt and pepper, to taste

18. Salsa Lab Evaluation Questions
Answer these questions on the back of your mise en place worksheet.
The cutting edge of a knife is known as what part?
What is the part of the knife called that is opposite of the cutting edge?
What type of knife would you use to mince items such as onions, garlic and herbs?
What type of knife would you use to remove the skin of an apple?
What type of knife would you use to cut a loaf of bread?
What is the hand called that does not hold the knife?
 What finger should your knife balance on when gripping your knife?
If I were to cut a potato into ½”x½” cubes, what knife cut would I be using?
If I were to cut a carrot into 2” long strips that measure ¼” x ¼” in diameter, what knife cut would I be using?
What should you put under your cutting board to prevent it from sliding around when you are using it?

19. Which Cutting Technique
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