Commercial Cooking 10, 20, 30
COOK8B
Module 8B: Knife Skills B (Optional)
Outcome
Demonstrate advanced knife skills and cutting techniques.
Indicators
| (a) | Demonstrate safe and appropriate use of knives. |
| (b) | Research specialty knives such as boning knife, scimitar, channel, ulu, tourne and crooked knife. |
| (c) | Categorize knives according to purpose, including appropriate procedures for use. |
| (d) | Demonstrate effective use of specialized knives (e.g., boning knife, scimitar, channel and tourne). |
| (e) | Research a variety of advanced knife cuts such as brunoise, chiffonade, parisienne, rondelle and batonnet. |
| (f) | Select the appropriate knife for a particular task. |
| (g) | Demonstrate effective advanced knife cuts. |
| (h) | Discuss purposes for using alternative kitchen tools and equipment (e.g., robot coupe, food processor, buffalo chopper, fry cutter and mandoline) to cut food. |
| (i) | Select appropriate cutting tools and equipment (e.g., robot coupe, food processor, buffalo chopper, fry cutter and mandoline) for identified tasks. |
| (j) | Maintain, clean and properly store knives, cutting tools and equipment. |
Loading...
