Commercial Cooking 10, 20, 30

(a)	Discuss basic rules of knife safety such as using the correct knife for the task, cutting away from yourself, never leaving a knife in the sink and remaining focused on the task.
(b)	Discuss potential injuries (e.g., cuts, strains and sprains) related to knife use.
(c)	Classify a variety of knives (e.g., paring, chef’s, serrated, utility and butcher) according to their applications and procedures for use.
(d)	Identify the materials of construction (e.g., stainless steel, carbon steel and ceramic) and the parts (e.g., heel, tang and cutting edge) of a knife.
(e)	Demonstrate how to properly carry a knife (e.g., hold the knife point down, parallel and close to your leg).
(f)	Apply proper techniques to grip and control a knife to produce desired cuts.
(g)	Explain the importance of maintaining a sharp knife.
(h)	Demonstrate the process of sharpening and honing a knife.
(i)	Describe the purposes for different types of knife cuts such as chopping, dicing, mincing and slicing.
(j)	Apply proper cutting techniques (e.g., trimming, peeling, dicing, chopping, julienne, and slicing) for a variety of tasks such as cutting vegetables for a mirepoix or a stir fry.
(k)	Demonstrate proper cleaning (e.g., wash by hand) and storage of knives.
(l)	Practise the rules of knife safety.