Demonstrate use of chef's knife in preparing classical cuts to include julienne, batonnet, French fry, brunoise, small, medium and large dice, paysanne, rondelle, oblique, and tourne'.
Standard detail
FP.2.a
Competency
Depth 2Parent ID: 045230CA3258449D8916DF92A2D5BA74Standard set: Adult Education
Original statement
Quick facts
- Statement code
- FP.2.a
- Standard ID
- 1D42A0631BF746BDB485D9244C196DEB
- ASN identifier
- S21247883
- Subject
- ACF Knowledge & Skills Competencies (2021)
- Grades
- AdultEducation
- Ancestor IDs
- 045230CA3258449D8916DF92A2D5BA74EFFF23F01D3F44ECAC8F44F1F542999B
- Source document
- ACF Knowledge & Skills Competencies (2021)
- License
- CC BY 3.0 US