Demonstrate basic knife cuts (i.e. Batonnet, Brunoise, Coarse Chop, Diagonal, Dice (small, medium & large), Julienne, Mince, Chiffonade, and Slice).
Standard detail
19.4.1
Depth 2Parent ID: 60A680CB1E2D4CD8AFF0B6ADB1B91904Standard set: Culinary Arts 1 - Kansas Hospitality and Tourism Cluster - Course #: 34056
Original statement
Quick facts
- Statement code
- 19.4.1
- List ID
- 1
- Standard ID
- 3400A6EDFCF04B9C926187B4E43A86DF
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 60A680CB1E2D4CD8AFF0B6ADB1B91904A6E86F3E9E8A4C50B16318984698FADB
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US