Title: Demonstrate knife cuts.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- applying safety precautions
- selecting knives for a variety of advanced tasks
- performing a variety of cuts (e.g., julienne, batonnet, brunoise, large dice, medium dice, small dice, tourné, chiffonade, concassé, rondelle, diagonal, paysanne, supreme) with accuracy and consistency.

Process/Skill Questions:

Thinking

- What are the consequences of inaccurate and inconsistent knife cuts?
- Why is it important to understand the proper terminology for knife cuts?

Communication

- How does one communicate the importance of accurate and consistent knife cuts?
- Why is it important to know the different knife cuts and their applications?

Leadership

- How can a leader help others increase the accuracy and consistency of knife cutting skills?
- What are the types of knives used in the food service kitchen and their common uses?

Management

- What cost factors are involved with knife cuts?
- How do accurate and consistent knife cuts affect efficiency?