Create a mini-booklet on the 6 basic Culinary Vegetable Cuts. The mini-book has a space for the name of the cut, dimensions, what the cut is used for and a picture. There are half page posters for all the cuts.
After students complete their booklet, hand them the practice sheet and have them go cut their own vegetables! Use the sheet to lay the cut in the correct spot.
This activity is aligned with the North Carolina Introduction to Culinary Arts and Hospitality Course. Standard FC9.03
The six cuts include:
• Small Dice
• Medium Dice
• Large Dice
Click here for a worksheet on the different types of knives!
Click here for graphic organizers on mixing and cutting terms!