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
File Type
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0.24 MB

PRODUCT DESCRIPTION

Students will create a little book on the six basic Culinary Vegetable Cuts. Each page will have the name of the cut, dimensions, what it is used for and what they look like. An answer key with proportional pictures are also included.

The six cuts include:
1. julienne
2. batonnet
3. brunoise
4. small dice
5. medium dice
6. 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
Answer Key
N/A
Teaching Duration
N/A

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Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
Culinary Classic Vegetable Cuts
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