Lesson 2: Equipment and Knife Review
Duration of Days: 2
Lesson Objective
Students will be able to identify and explain the use of small kitchen tools and bakery equipment. Students will be able to identify knives according to their specific use.Students will explain and apply the rules for knife safety during cooking labs. Students will be able to demonstrate basic cutting skills using knives.
How is various equipment used in food and baking preparation? How can different types of materials alter the final product?
Butt, Handle, Spine, Rivets, Tang, Bolster, Three finger curl, Claw Grip, Squaring Up, Julienne, Dice, Mince, Chiffonade Chef's Knife, Paring Knife, Serrated Knife
8.5.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.
Students will practice how to hold a knife properly to create various knife cuts with accuracy. Students will travel safely with a knife. Students will identify the parts of a knife and explain the difference between a paring knife, a chef's knife, and a serrated knife.
Students will practice knife skills and equipment knowledge and skills at home and in the workplace.
Students will be given playdough and plastic knives to scaffold their comfort with knife handling.
Hands-on assessment of proper knife handling. Written formative assessments.
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.