<p> Westside High School Lesson Plan</p><p>Teacher Name: Curtis Bell Unit Name and #: Knife Skills Course: Culinary 1 Dates: 1/6/15 y</p><p> a What are we learning? d</p><p> n Daily Objective: NO SCHOOL o TEKS/AP/Standards: NO SCHOOL M How will we learn it? Learning Activities: NO SCHOOL</p><p>How will we tell if we’re learning it correctly? Assessment Methods: NO SCHOOL</p><p>Checks for Understanding: NO SCHOOL</p><p>What do I need to be successful? Materials: NO SCHOOL</p><p>What do I need to before next class? Follow Up/HW: NO SCHOOL</p><p> y</p><p> a What are we learning? d</p><p> s Daily Objective: Review of basic knife skills e</p><p> u TEKS/AP/Standards: Identify basic knife cuts. Identify different types of knives and their care. T How will we learn it? Learning Activities: *Quote of the Week *POWERPOINT *FS Prep Knife Skills Handout *Knife Cut Chart *Mise En Place form</p><p>How will we tell if we’re learning it correctly? Assessment Methods: NONE</p><p>Checks for Understanding: Review Question= Pair a knife with the correct item What do I need to be successful? Materials: Handouts, Knife Bag, Paring Knife, Bread Knife, Chef Knife</p><p>What do I need to do before next class? Follow Up/HW: Remember to clean and properly iron Chef Jacket and Hat for lab. If you have misplaced your hat, bring a baseball cap in order to </p><p>Friday Wed/Thurs. Assessment Methods: Knife(PracticalAssessment Methods: Test)/Skills Feedback we’re learning it correctly? we tell if will How Cuts *Perform 5 Knife Station *Set up *Dress Out Activities: Learning it? we learn will How principles TEKS/AP/Standards Daily Objective we learning?What are TakeUp/HW: PracticeFollow Pictures Cuts, to I do beforeneedclass? next What do KnifeQuizMaterials: Skills Handout to I be successful?need What do KnifeQuiz(Feedback) Checks Skills for Understanding: (Written) KnifeQuizAssessment Methods: Skills we’re learning it correctly? we tell if will How *Powerpoint Activities: Learning it? we learn will How TEKS/AP/Standards: Importance PlaceofDaily Objective:of Mise En Knife uniformity and Cuts we learning?What are for KnifequizUp/HW: Study tomorrowFollow Skills to I beforeneedclass? next What do KnifeMiseHandouts, BowlsMaterials: Bag, Potatoes, Lemons, to I be successful?need What do Knife(Practical) Checks Skills for Understanding: . : DemonstrateSmallJulienne : FineJulienne, Dice, Batonnet, Brunoise, : Identify basic knife cuts. Identify thetasks associated with basic Mise En Place Demonstrate of knowledge basicMise En Place</p><p>Culinary Applications: Knife Skills & Mise en Place Length of Class: 1-2 sessions Class Duration: 90 minutes each Lecture: 60 minutes Instructor Demo: 20 minutes Optional Student Activity: 90 minutes Optional Video: 30 minutes Optional Quiz: 10 minutes Student Objectives: • Demonstrate knowledge of basic mise en place principles • Identify the tasks associated with basic mise en place • Identify different types of knives and their care • Identify basic knife cuts • Demonstrate knife skills by successfully completing instructor selected recipes </p><p>TEKS Alignment: Culinary Arts: (1)(E),(F);(4)(A),(B); (6)(B),(E),(F),(H); (8)(A),(B) Practicum in Culinary Arts: (1)(B); (2)(G); (6)(A),(B); (10)(B),(E),(F),(H) Restaurant Management: (1)(C),(D),(E); (2)(A),(E); (3)(A); (7)(A),(B),(C),(D); (10)(A); (12)(A) </p><p>4—1 Culinary Applications: FS Prep, 4th Edition © Foodservice Prep Texas Restaurant Association Education Foundation Culinary Applications: Knife Skills & Mise en Place Lecture and Lab Guide I. Mise en Place See: Professional Cooking, 7th Edition, pp. 137-140 A. Definition –Everything Put In Place, (Pronunciation: meez-on-plahss) B. Required Tasks See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 302-306 C. Importance II. Knife Information See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 274-279 A. A discussion of different types of knives and their uses. 1. Chef’s/French knife 2. Paring Knife 3. Boning Knife 4. Slicer 5. Serrated knife 6. Channel knife 7. Bench knife </p><p>B. Keeping a sharp edge. See: Professional Cooking, 7th Edition, pp. 141-142 1. Importance See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 279-280 2. Sharpening Stone a) Definition b) Knife sharpening demonstration </p><p>3. Steel a) Definiton b) Honing demonstration </p><p>C. Proper knife grip </p><p>III. Basic Knife Cuts See: Professional Cooking, 7th Edition, pp. 142-149 A. Importance </p><p>B. Instructor’s demonstration 1. Large dice 2. Medium dice 3. Small dice 4. Brunoise 5. Fine brunoise 6. Batonnet 7. Juliennme 8. Fine julienne 9. Cutting an onion 10.Segmenting a grapefruit 11.Chopping herbs 12.Zesting 13.Chiffonade </p><p>4—2 Culinary Applications: FS Prep, 4th Edition © Foodservice Prep Texas Restaurant Association Education Foundation Instructor Demonstration: The instructor will demonstrate each knife cut while students perform the same cut. Student Activity: Students perform the same knife cuts as the instructor demonstrates them. Divided into four teams – two teams create panzanella salad, two teams create bruschetta, two teams create shrimp cocktail (each team creates enough servings for ½ the class) Reading Assignment: Foundations of Restaurant Management & Culinary Arts, Level I, © 2011, National Restaurant Association and published by Pearson Education, Inc., Chapter 5, pp. 274-279, 302. Professional Cooking, 6th Edition, Wayne Gisslen, Chapter 7.</p>