Demonstrate knife cuts.

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?