Thisis the first steps in

successful food
preparation. It means
“putting in place”.
Organize the job
beforehand.
 Why there’s a need to
develop knife skills and to
know the basic cuts?

__________ and __________

 Identify the Parts of the Knife.
 Chopping Board Color Coding.
Which is ALLUMETTE or JULIENNE

18 19
 Identify what type of cutting technique.
 Identify what type of cutting technique.
 Identify what type of cutting technique.
 Give at least 3
parts of the Chef
attire.