Title: Demonstrate basic knife skills.
Course: Introduction to Culinary Arts (16051-18) > Section: Demonstrating Basic Culinary Skills

Demonstration should include

- identifying the basic types of knives and their uses
- explaining the anatomy of a knife
- using, maintaining, and storing knives according to standard procedures, including application of all safety precautions
- setting up a cutting station
- performing basic knife cuts (i.e., dicing, mincing, chopping).

Process/Skill Questions:

Thinking

- What are some risks of incorrectly using a knife?
- Why is it important to understand the proper terminology for knife cuts?
- What are the basic components of a cutting station?

Communication

- How does one demonstrate knife safety for both handling and storing?
- Why is it important to know the different knife cuts and their applications?

Leadership

- How does one determine the proper knife to use?
- How can color-coded cutting boards help eliminate cross-contamination?

Management

- What cost factors are involved with knife cuts?
- How should a knife be sharpened?