Part of Course: Culinary Arts 1 and 2 Model
Unit Overview / Details
A comprehensive instruction of knives and common small tools. Identification, application, proper use and storage is critical to student success. Knife and small tool safety and good technique should be an emphasis in any food service and hospitality course.
- 5 Days
A. Identify and demonstrate proper use of knives and small tools.
B. Demonstrate knive sharpening and proper storage.
C. Understand small tools, proper use and techniques.
D. Identify correct equipment for use in recipes and formulas.
E. Understand correct procedures and policies for knife and small tool use.
Lessons in this Unit
In this section, we will examine all knives found in a commercial kitchen along with correct definitions and uses of the knife.
There are three activities to help all students understand the knives and the correct way to use such an important tool in the kitchen.
- Class Period
- 110 Minutes
Making sure that guests dine in an inviting atmosphere is the task of every member of the service staff. From the table setting, to greeting the guest, to taking the order, to serving the order, there are many things that make a guest want to come back.
- 3 Class Periods (Approximately)
- 180 Minutes
Student will demonstrate the three basic knife handling skills of pinching the blade, tip to table, and hiding the fingertips while practicing the technique, rocking the blade. Students will review and practice sanitation procedures for entering and leaving the kitchen clean & sanitized.
- 15 - 20 Minutes
- 25 - 30 Minutes
- 5 Minutes
This is an introductory lesson which teaches the student the importance of using correct terminology in the kitchen. Students will learn how effective communication depends upon the use of proper vocabulary as well as how the use of the correct tool affects the success of a recipe.
- 2 class periods
- 95 Minutes
Most chefs take pride in their personal equipment. Keeping their knives sharp and in the best condition at all times to ensure top performance and safety. Basic safety tips will be presented as well as how to properly sharpen a chef's knife.
One of the first requirements to becoming a chef is knowledge and skill in the use of culinary tools and equipment. Basic tools and equipment will be shown and discussed. The students will learn how to identify each by its correct name with the proper spelling, and their use in food preparation.