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  • Lesson 2 Mise en Place

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    lhourise
    5 views34 pages
    This document provides instructions for performing basic knife skills, including definitions and cutting criteria for 10 types of cuts: batonnet, allumette, julienne, dice, brunoise, chiffonade, wedge, lozenge, fermiere, and paysanne. It also lists criteria for evaluating knife cuts, including consistency, precision, safety, efficiency, and presentation. Students will be assessed on their ability to uniformly and precisely cut vegetables into the defined shapes while maintaining proper knife safety and efficiently minimizing waste.

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    Original Title

    LESSON-2-MISE-EN-PLACE

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    This document provides instructions for performing basic knife skills, including definitions and cutting criteria for 10 types of cuts: batonnet, allumette, julienne, dice, brunoise, chiffonade, wedge, lozenge, fermiere, and paysanne. It also lists criteria for evaluating knife cuts, including consistency, precision, safety, efficiency, and presentation. Students will be assessed on their ability to uniformly and precisely cut vegetables into the defined shapes while maintaining proper knife safety and efficiently minimizing waste.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views34 pages

    Lesson 2 Mise en Place

    Uploaded by

    lhourise
    This document provides instructions for performing basic knife skills, including definitions and cutting criteria for 10 types of cuts: batonnet, allumette, julienne, dice, brunoise, chiffonade, wedge, lozenge, fermiere, and paysanne. It also lists criteria for evaluating knife cuts, including consistency, precision, safety, efficiency, and presentation. Students will be assessed on their ability to uniformly and precisely cut vegetables into the defined shapes while maintaining proper knife safety and efficiently minimizing waste.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 34

    OBLIQUE CUT

    W
    E
    D
    G
    E

    C
    U
    T
    QUARTER 1
    LABORATORY 2
    PERFORM BASIC 1. BATONNET
    KNIFE SKILL 2. ALLUMENT
    3. JULIENNE
    4. DICE
    5. BRUNOISE
    6.CHIFFONADE
    7. WEDGE
    8. LOZENGE
    9. FERMIERE
    10. PAYSANNE
    Excellent (3
    Cut Criteria points) Good (2 points) Fair (1 point) Poor (0 points)

    Cuts are uniform in Most cuts are Some variations in Inconsistent cuts
    Consistency size, shape, and uniform in size, size, shape, or with significant
    length shape, and length length variations

    Some minor
    Cuts are straight, Mostly straight and Cuts are uneven
    deviations in
    Precision parallel, and have parallel cuts with and lack clean
    straightness or
    clean edges clean edges edges
    parallelism

    Demonstrates Generally Occasional


    proper hand and maintains proper instances of Unsafe handling of
    Safety
    finger placement hand and finger improper hand and the knife
    throughout placement finger placement

    Efficient cutting Some inefficiency Inefficient cutting


    Cuts efficiently
    Efficiency with some minor and moderate with significant
    with minimal waste
    waste waste waste

    Neatly arranges Arranges batonnet Somewhat


    Poorly presented
    batonnet cuts with cuts with disorganized
    Presentation with disorganized
    an organized reasonable arrangement of
    arrangement
    appearance organization batonnet cuts

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