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    Vegetable Co NZ Knifeskills Workbook WEB2 PDF

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    jonjeon
    This resource provides teachers with a two-lesson plan to teach students different vegetable cuts and knife skills. Lesson one involves identifying various cuts through a PowerPoint and student note-taking, then practicing the cuts individually. Students take photos of their work and self-assess using measurement guides. Lesson two has students make a vegetable soup using multiple cuts to demonstrate their skills. The resource aims to equip students with industry-standard knife techniques.

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    Vegetable Co NZ Knifeskills Workbook WEB2 PDF

    Uploaded by

    jonjeon
    165 views4 pages
    This resource provides teachers with a two-lesson plan to teach students different vegetable cuts and knife skills. Lesson one involves identifying various cuts through a PowerPoint and student note-taking, then practicing the cuts individually. Students take photos of their work and self-assess using measurement guides. Lesson two has students make a vegetable soup using multiple cuts to demonstrate their skills. The resource aims to equip students with industry-standard knife techniques.

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    Vegetable-co-nz-Knifeskills-Workbook-WEB2.pdf

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    This resource provides teachers with a two-lesson plan to teach students different vegetable cuts and knife skills. Lesson one involves identifying various cuts through a PowerPoint and student note-taking, then practicing the cuts individually. Students take photos of their work and self-assess using measurement guides. Lesson two has students make a vegetable soup using multiple cuts to demonstrate their skills. The resource aims to equip students with industry-standard knife techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    165 views4 pages

    Vegetable Co NZ Knifeskills Workbook WEB2 PDF

    Uploaded by

    jonjeon
    This resource provides teachers with a two-lesson plan to teach students different vegetable cuts and knife skills. Lesson one involves identifying various cuts through a PowerPoint and student note-taking, then practicing the cuts individually. Students take photos of their work and self-assess using measurement guides. Lesson two has students make a vegetable soup using multiple cuts to demonstrate their skills. The resource aims to equip students with industry-standard knife techniques.

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    You are on page 1of 4

    TEACHER RESOURCE

    Vegetable Cuts
    Overview
    This resource could be used at any age group.

    BRUNOISE

    It would be particularly useful for Level 1 and Level 2 Hospitality


    students as an introduction to vegetable cuts and would allow them
    to practise and develop their knife skills.
    It could also be used as revision for Level 3 Hospitality students to
    recap knife skills and vegetable cuts at the beginning of the year.

    MACEDOINE

    The following resource includes a Lesson Plan PowerPoint which


    can be shown to students and worked through in class.
    The objective is to allow students to practise their vegetable cuts and
    knife skills as required in industry.
    In Lesson 1 students learn/recap the different vegetable cuts.
    They then practise each cut at an individual work station to
    become familiar with them.

    JARDINIRE

    In Lesson 2 students demonstrate their knowledge and skills


    learnt in a practical lesson.

    PAYSANNE

    Lesson Objectives
    1) Students will be able to identify different vegetable cuts and
    explain the dimensions of each.

    JULIENNE

    2) Students will be able to demonstrate the different cuts as they


    do in industry.

    MIREPOIX

    TEACHER RESOURCE

    Lesson one
    THEORY

    1. Work through the PowerPoint notes with students, discussing each vegetable cut
    and showing the dimensions/descriptions of the different vegetable cut.
    2. Demonstrate to students each cut or show videos of how each cut is done.
    3. Students are to make notes and sketch a picture of each cut - using the vegetable
    rulers as a measurement guide for each one.
    PRACTICAL

    1. Students set up a practical work station and prepare to chop vegetables. i.e.
    wash hands and sanitize tables, set up cutting board with wet cloth underneath it.
    2. Teacher to print off the template of the different cuts (shown below) or allow
    students to fold a piece of paper into 6 and write their own headings. If you
    are using the activity as an extension for Level 3 Hospitality students you
    may wish to have them remember their own headings or do a wider range of
    vegetable cuts.
    3. Students use their notes and rulers to attempt the vegetable cuts.
    PEER EVALUATION

    Students are to take a photo of their finished cuts once completed and use these
    photos for self and peer evaluation (see questions on PowerPoint presentation).
    Students may use the vegetable cuts user guide or rulers as a way of marking their
    work or peer assessing once they have attempted the cuts. They can compare their
    own and their partners work to the correct measurements and make suggestions for
    improvement.
    Link to PDF Poster Resource Vegetable Cuts

    www.vegetables.co.nz/resources/1files/pdf/poster_vegetable_cuts_A3.pdf
    DIFFERENTIATION

    Some students may achieve all 6 cuts in the allotted time, or some may only achieve
    4 or 5. Whether or not they can produce cuts of a good enough quality will also be
    dependent on their ability.
    HOMEWORK

    Students are to learn the different vegetable cuts and complete the attached
    worksheet in preparation for their practical lesson tomorrow.

    TEACHER RESOURCE

    Lesson two
    Practical Lesson Students are to cook the following dish which
    includes a range of the vegetable cuts learnt from the previous day.

    VEGETABLE CUTS SOUP

    Ingredients (serves 1)
    onion, macedoine
    carrot, brunoise
    1 tsp canola oil
    courgette or stick celery, jardine
    1 cup water
    Pinch salt
    cup chiffonade spinach
    spring onion, julienne
    slice cheese on toast
    Method
    1. Stir fry onion and carrot in the oil for 2 minutes.
    2. Add courgette or celery and water, bring to boil,
    reduce heat and simmer for 5 minutes.
    3. Add spinach and spring onion.
    4. Place cheese on toast in bottom of soup bowl,
    pour over vegetable cuts soup.

    Homework - Vegetable Cuts


    Fill in the following table using what you learnt in class today.
    VEGETABLE CUT

    PICTURE

    MEASUREMENTS

    TYPICAL VEGETABLES

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