Part of Lesson Plan: Basic Knife Handling Skills With a Chef's Knife
Activity Overview / Details
Okay when I give the word we will move into the kitchen to our assigned work stations.
Say- First you will wash your hands, then you will stand and wait for me to come by and work with you individually. You may stand next to the knife but do not pick it up until I am at your side and have asked you to do so.
When I arrive, I will ask you to demonstrate to me the three rules. As you show them to me, you must also say them. Once you have completed that I will ask you to rock the blade. If you succeed you will be given a slice of potato. If you have a problem rocking the blade I will ask permission to touch your hand and work with you until you get it. ( it is important you know they are comfortable before turning them loose)
You will slowly practice cutting the potato slice(s) using the rules and technique in small even pieces. Consistency is key. The smaller you can cut them the better. Thin to win. Convince me you are comfortable using the knife.
Second check for understanding.
Ask one or two students what we are doing when we move to the kitchen. Make sure they understand that they are not to touch knives until you are there. I also drive home the handwashing here even though we are not eating the food (habits are important)
Say- okay it is time to get to work in the kitchen, do not forget, clean your hands!! Lets go!
When the first students are done washing and have their station prepare start them right away. You are going to have some students waiting. You can have them tell each other or quiz each other verbally about the rules.
Start circulating and allowing students to demonstrate the 3 rules. Have them show you the motion as well. (First with out any product) As you feel they get it award them with the product to cut and move to next student after watching them. Scan room often, check and recheck the students. Scan, teach, scan, teach. Remind about fingers on the top of blade to whole class. Scan, teach. Remind them about consistency in size.
Extension- have the ones doing well either help others or help cut more product for class.