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    Unit 4: Knife Skills


    CONTENT STANDARD 3.0: FOOD SERVICE SKILLS, EQUIPMENT, AND PRODUCTION

    Content Standard 3.2: Knife Skills

    Content Standard 3.2.1 Describe basic knife cuts and their application.

    Supporting Standard 3.2.2 Demonstrate how to properly handle, sharpen, and maintain knives.

    Supporting Standard 3.2.3 Determine knives for appropriate use.


    In Unit 4 we well be reviewing Knife Skills for Food Production, Management, and Service.

    Sub Sections:

    • Unit 4: Knife Identification, Safety, and Care
    • Unit 4: Knife Cuts

     

    Knife Cuts Instructional Video

Last Modified on Tuesday at 7:09 AM