Title: Demonstrate knife skills.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Demonstration should include

- using knives according to standard procedures, including the application of all safety precautions
- selecting knives for basic tasks (e.g., dicing, mincing, chopping)
- exploring classical cuts (e.g., julienne, batonnet, brunoise, large dice, medium dice, small dice, tourné, chiffonade, concassé)
- using a variety of cuts to produce foods that are high quality in appearance and consistency
- using procedures that are cost effective and that reduce food waste
- sharpening knives using a whetstone.

Process/Skill Questions:

Thinking

- Why is it important to know different knife cuts and their applications?
- How do knife cuts affect the customer’s perception of value?
- Why is it important to differentiate among types of knives and their uses?
- What are the basic safety guidelines of proper knife handling?

Communication

- How can written communication be used to remind employees of knife safety techniques?
- How can the effects of knife choice on quality and waste be communicated to employees?

Leadership

- Why should all employees be aware of first-aid techniques to handle cuts?
- Why should employees be trained in the location of first-aid supplies and first-aid procedures?

Management

- How do knife-cut techniques affect food cost on a menu?
- How do knife-cut techniques affect food waste on a menu?
- How does proper cutting technique affect production efficiency?