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.  

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.

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.

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. 

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.