Author:
Katie Richards
Subject:
Culinary Arts, Nutrition
Material Type:
Activity/Lab, Interactive, Lecture Notes, Lesson
Level:
High School
Tags:
License:
Creative Commons Attribution
Language:
English

Education Standards

Introduction to Knife Skills

Introduction to Knife Skills

Overview

Students will explore, identify and demonstrate how to use correct knife handling skills as well as different knife cuts.

Introduction to Knives

Lesson Topic: Knife Skills

Lesson Description: This is an introduction to knives, knife handling, and knife cuts.

Learning Goals/Outcomes: 

The student will be able to identify common knife cuts. The student will be able to demonstrate how to use a knife. The student will be able to demonstrate how to cut with a knife. 

Nebraska Standards: HSE.HS 4.5 Apply proper procedures for knife handling and knife use.

Equipment/Materials Needed: PowerPoint or Google slides, access to a projector, chef knives, cutting boards, space for taking notes via stations, and a variety of vegetables.

Time Required for Lesson: This lesson will take 3-4 47 minute class periods. 

Lab Set-up: Variety of in-season vegetables, knives sharpened, cutting boards, and set-up/clean-up sanitation.

Technology Use: Chromebooks/Ipads/Laptops for viewing notes and videos (optional).

_X_ YES               _____NO

Instructional Plan:

Anticipatory Set/Pre-Activity: Preview this video: https://rouxbe.com/cooking-school/handling-a-chefs-knife/details

Benefits/Explanation/Career Readiness Standards: Handling knives properly ensures safety for user and consumer. How to properly cut foods is also a basic industry skill.

Activities (i.e. instructions, lesson, lab or project): Before presenting slides, have students make a 3-winged foldable.

Present Slides.

https://docs.google.com/presentation/d/1xFiDUc77AA_APHbz2uBHNDvSn6KH9mYpmGTZL1Ay7Vk/edit#slide=id.p17 

 

Activity: Around the room, there are 8 different cuts that are common when cooking. Your job is to take notes of the different cuts. We will come together as a class after everyone has gotten the chance to write the notes.

Station notes:

https://docs.google.com/document/d/1RU1CtCwhFYDiuFUpd0vXE4A12wVuxhx_bHYtXmBZHhs/edit

 

Videos to show different cuts: 

https://www.youtube.com/watch?v=hZGqtmwboHU Cutting a pepper

https://www.youtube.com/watch?v=85_1ed_fjPI bannotet a carrot

https://www.youtube.com/watch?v=Ydc_SaQ_eRQ basic knife skills
https://www.youtube.com/watch?v=G-Fg7l7G1zw

Closure: On their way out the door, students must name and describe one type of knife cut.

Day 2

Anticipatory Set/Pre-Activity: On their way in the door, students must name and describe one type of knife cut.

Activities (i.e. instructions, lesson, lab or project):

Ask: 

What type of motion should your knife be doing when you’re cutting? Should the tip of your knife leave the cutting board?

Today, students will be practicing the different cuts. We will first watch the video of each type of cut for the vegetables then you will try with playdough. We will then move onto food when you are confident. Each student will pair up and receive playdough. They will shape the playdough to match the different types of vegetables before cutting. Then they will practice cutting. Students will take the class period to practice with playdough. If time, they will wash their vegetables for the lab tomorrow.

Julienne- Peppers https://www.youtube.com/watch?v=hZGqtmwboHU 

Batonnet- Carrots https://www.youtube.com/watch?v=85_1ed_fjPI 

Rondelles- Cucumbers https://www.youtube.com/watch?v=LLmo-jqnJ-Y start at 30secs.

Diagonal Cut- https://www.youtube.com/watch?v=dH0jpWMOIWY 

Dice- https://www.youtube.com/watch?v=dCGS067s0zo 
Chiffonade- https://www.youtube.com/watch?v=yJEQFgfv7iw start at 35secs

Closure: Answer the questions to exit:

What is the difference between the Julienne cut and Batonnet cut? 

What is the Rondelles cut? 

 Day 3:

Anticipatory Set/Pre-Activity:

Entry ticket: 

What is the difference between the Julienne cut and Batonnet cut? 

What is the Rondelles cut? 

Activities (i.e. instructions, lesson, lab or project):

Lab:

Let's get to cutting the food! You will cut your vegetables according to the Google Doc that is shown:

https://docs.google.com/document/d/1tEglNAameV6B3DVplwJCrDg8oKEkJQl3YMFWA-qXkJU/edit

Can eat cut vegetables the next day if necessary.

Closure: Do lab check-out/clean-up. Students must receive a "kitchen check" before leaving. 

Do processing questions (if not enough time, use this to begin tomorrow's class): 

https://docs.google.com/document/d/1h4vNClPpezNV5ZrWI-yol1PBVYZS5RlecngkzJMKVjA/edit

Assessment :

(Formative/Summative)

Formative: Exit and Entry tickets

Summative: Knife handling lab

Supplemental Information:

Modifications: Can use plastic utensils if necessary, have fill-in-blank notes, allows students to watch videos on their own/at their own pace.

Safety Precautions: Review basic knife handling skills, remind students of sharp knives, and keep lab area clean.