Whoops! Something went wrong.

Click here to refresh the page

Culinary Classic Vegetable Cuts

Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Grade Levels
Product Rating
4.0
4 ratings
File Type

PDF (Acrobat) Document File

Be sure that you have an application to open this file type before downloading and/or purchasing.

476 KB|12 pages
Share
Product Description
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:
• Julienne
• Batonnet
• Brunoise
• 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!
Total Pages
12 pages
Answer Key
Included
Teaching Duration
90 minutes
Report this Resource
Loading...
$2.00
Digital Download
More products from GardenPeaDesigns
Product Thumbnail
Product Thumbnail
Product Thumbnail
Product Thumbnail
Product Thumbnail
$2.00
Digital Download
Teachers Pay Teachers

Teachers Pay Teachers is an online marketplace where teachers buy and sell original educational materials.

Learn More

Keep in Touch!

Sign up