CTE Task: Practicing Basic Knife Cuts
Click here to download the teacher resource for this task.
COURSE: |
Culinary Arts I and Culinary Arts II |
TASK LENGTH: |
50 minutes |
Practicing Basic Knife Cuts |
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Task Description |
Standards |
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In this activity, students will
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Culinary Arts I, Standard 20: Categorize the different types of cuts by justifying how they should be used for a given recipe or presentation. Prepare a workstation for knife work. Practice and execute the three basic knife cuts (slice, stick, and dice) using the correct safety methods. Upload either a picture or video into the student portfolio documenting correct use. |
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Culinary Arts II, Standard 12: Compare and contrast the size and shape of different cuts used in commercial kitchens. Practice performing different cuts using the correct steps corresponding to each. Cuts include but are not limited to: brunosie, chiffonade, dice, julienne, mince, and rondelle. Either record a video or take a picture to demonstrate mastery of techniques to place in the student portfolio. Execute proper safety and cutting techniques when using knives in the lab. |
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Content Understandings |
Extending Understandings |
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Upon successful completion of these tasks, students will demonstrate the ability to:
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To move students towards deeper understanding, they should be given opportunities to:
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Support Strategies |
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If students are struggling to access this task, additional supports and strategies could be employed as students are engaging with the task.
Teacher Instructional Materials (See Appendix): “How to Master Basic Knife Skills – Knife Cuts 101” Video Guide Practicing Knife Cuts Activity Instructions “How to Master Basic Knife Skills – Knife Cuts 101” Video Stills
Teacher/Student Instructional Videos: “How to Master Basic Knife Skills – Knife Cuts 101” by Chef Billy Parisi (running time: 11:03) (Chef Billy Parisi. (2019, July 26). How to Master Basic Knife Skills – Knife Cuts 101 [Video]. YouTube.Click here for Video Link)
Teacher/Student Instructional Materials: Basic Knife Skills by Bruno Albouze (Bruno Albouze. (2017, Jan 26). Basic Knife Skills – Bruno Albouze [Video]. YouTube. Click Here for Video Link)
What’s a Good Kitchen Knife? (ChefToddMohr. (2016 Apt 11). What’s a Good Kitchen Knife? [Video]. YouTube. Click Here for Video Link)
Kitchen Safety: Preventing Cuts from Knives (WorkSafeBC. (2018, Apr 10). Kitchen Safety: Preventing Cuts from Knives [Video]. YouTube. Click Here for Video Link) |
Practicing Basic Knife Cuts
Context:
This activity should be one of the first of several lessons and activities that focus on proper knife handling and techniques. It’ll focus on the basic knife cuts that students need to master.
Activity Steps:
- Students will first watch “How to Master Basic Knife Skills – Knife Cuts 101” by Chef Billy Parisi and complete the accompanying worksheet as they watch.
- Students will then select four of the nine knife cuts taught in the video and replicate these cuts. Once they’ve successfully completed the cuts, they will take pictures of each one and upload the pictures into PowerPoint or Google Slides. Underneath each picture, students need to label the cut and provide a 2-3-sentence evaluation of each cut. They should use the stills from the “How to Master Basic Knife Skills – Knife Cuts 101” video to help them assess their knife cuts.
- Once they’ve completed all activity steps, students will submit their video worksheet and complete PowerPoint/Google Slides to the instructor for evaluation and feedback.
Practicing Basic Knife Cuts Teacher Rubric
Cut |
Criteria |
Size |
Uniformity |
Self-evaluation |
Brunoise |
1/8”X1/8”X1/8” Fine, tiny squares |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Small Dice |
1/4”X1/4”X1/4” Cube cut with six even sides |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Medium Dice |
1/2”X1/2”X1/2” Cube cut with six even sides |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Large Dice |
3/4”X3/4”X3/4” Cube cut with six even sides |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent |
____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Batonette |
1/4”X1/4”X2” A strip cut |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Julienne |
1/8”X1/8”X2” A fine strip cut
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____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Rough Chop |
Random chop with pieces of various shapes and sizes |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Fine Mince |
A very fine dice |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Chiffonade |
Finely cut, long, thin strips of a leafy green vegetable |
____ Beginner: Cuts are much smaller or larger than indicated size ____ Intermediate: Cuts are relatively close to indicated size, may be slightly smaller or larger ____ Advanced: Cuts are approximately the correct indicated size |
____ Beginner: Rough, cuts are not uniform in shape or size, and appropriate cut is vaguely apparent ____ Intermediate: Majority of the cuts are the correct shape and size with some varied pieces mixed in, appropriate cut is easily apparent ____ Advanced: All cuts are identical in shape and size, appropriate cut is immediately apparent
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____ Beginner: Not yet able to clearly and proficiently articulate proper technique and identify strengths and weaknesses with technique ____ Intermediate: Can clearly and proficiently articulate proper technique, but still finds it difficult to identify strengths and weaknesses with technique ____ Advanced: Can clearly and proficiently articulate proper technique and easily identifies strengths and weaknesses with technique |
Overall assessment: ______ Beginner ______ Intermediate ______ Advanced
Additional Comments/Notes:
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Student Resources
Click here to download the student resource for this task.
“How to Master Basic Knife Skills – Knife Cuts 101” Video Guide
Instructions: Complete the following video guide as you watch “How to Master Basic Knife Cuts – Knife Skills 101”
- The __________ knife is about 8-12 inches long and is the go-to knife for all chefs.
- To properly hold a knife, you want to grab it and pinch it by the blade using your _____________ and ____________ finger.
- Important! When holding the food with your non-knife hand, you always want to ___________ your ___________ on this hand.
- A _____________ is an 1/8 inch cube.
- A ________ dice, which produces ¼ inch cubes, and a __________ dice, which produces ½ inch cubes, are two knife cuts you’ll use quite often in the kitchen.
- A __________ dice, which produces ¾ inch cubes, is often used for soups and other hearty meals.
- _______________ are knife cuts that make great little garnishes.
- To ___________, you need to make 1/8” X 1/8” X 2” cuts.
- A __________ chop is whatever you need it to be.
- A _____________ can be used for garlic, garnish, and especially parsley.
- Basil is the only herb you’ll ever use a ______________ on.
Practicing Knife Cuts
Instructions: Select four of the nine knife cuts and replicate each. After you’ve completed each cut, take a picture. Once you’ve completed and documented your cuts, share your pictures with your teacher. In your final picture, make sure to include a quarter to indicate proper size of your cuts. Under each picture, make sure you label the cut and provide a 2-3 sentence evaluation on your cut—what you did well, what still needs work, and how many attempts you made before you got the right cut. Use the stills from the “How to Master Basic Knife Cuts – Knife Cuts 101” video to guide you. Note: You can only choose one of the dices—small, medium, or large.



How to Master Basic Knife Cuts – Knife Skills 101” Video Stills
Instructions: Use the stills from the Chef Billy Parisi’s instructional video to help guide you with your own knife cuts.