Lesson 1.3 -Knife skills; Colorful Plating techniques and Garnishing Art
Learning Goals: By the end of this lesson you will be able to
- demonstrate the correct use of food preparation techniques (e.g., stirring, beating, whipping, chopping, broiling, frying)
Success Criteria: By the end of this lesson you will be able to
- Demonstrate skills in handling knife and different types of chopping techniques.
Assignments / Homework:
Class
participation in Cooking skills class discussion. (10 marks)
Overall Expectations:
E3. Food Preparation:
Specific Expectations:
E3.6 demonstrates the correct use of food preparation techniques (e.g., stirring, beating, whipping, chopping, broiling, frying).
Success Criteria:
Skills in handling knife and different types of chopping techniques.
Materials and Resources:
-Basic Knife skills
1. Knife safety reviewed
2. Basic Knife Skills
Students to complete this after you've finished all activities/tasks in today's lesson.
-Basic Knife skills
1. Knife safety reviewed
2. Basic Knife Skills
ASSIGN HOMEWORK
Watch all video of home cooking skills and select any 5 skills you would like to develop in this week:
https://www.youtube.com/results?search_query=jamie+oliver+and+at+home+cooking+skills
Types of Colorful Plating techniques
CW: Garnishing Art-1(AS assessment-10 marks) (Class participation)
Today’s vegetable is Mr. Carrot!
The only 2 knives you need Carrot Rose Flower Decoration | Cucumber Leaf Carving Garnish Submit your CW: Garnishing Art-1
10 marks (OF assessment)