Lesson:
1/10
How To: Cut Vegetables
Summary:
Do you want to cut vegetables and fruits like the professional chefs on TV? You can after a little study and a lot of practice. This lesson will introduce you to the basic cuts that are used on most vegetables. After you learn some vocabulary and observe a demonstration you’ll be able to practice your skills. Remember to practice your kitchen habits of mind as you learn!
Student Learning Goals & Objectives:
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Understand and practice basic cuts such as dicing, a chiffonade, julienning, and splicing.
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Teaching Notes:
- Some lesson plans are formatted as a fillable PDF so that students can answer the questions and return the document as if it were a worksheet. We recommend testing this functionality with your technology as it varies by device and operating system. If it does not work for you, consider using a google form or having students answer the questions in a new document and submitting their answers to you that way.
- If students are completing this lesson as part of the kitchen curriculum Cooking with Curiosity: Challenging Perfection with Reflection this lesson is 2.1: The first lesson of Unit 2
