PERFORMANCE TEST

At the end of the activity, the students will be able to;

• demonstrate varied knife skills in cutting different kinds of vegetables.

VIDEO MAKING IN KNIFE SKILLS

Title

Guidelines:

• Wear complete laboratory outfit all throughout the task.

• Observe workplace safety procedures and use PPE.

• Make a video presentation during cooking (maximum of 5 min. only). You can customize your video.

• Make documentation while doing your demonstration.

Below are the cut sizes and the vegetables you will use in the activity.

CUT SIZES VEGETABLES

• Mincing Basil

• Julienne Potato/Bell Pepper

• Batonnet Potato

• Brunoise Potato

• Small Dice Carrot

• Medium Dice Potato

• Large Dice Potato

• Paysanne Carrot

• Rondelles Carrot

• Tourne Chayote