Distinguish among the different types of knives (i.e. paring, serrated, slicers, utility, and chef’s) and explain their elements of construction. Identify and demonstrate the correct use, sharpening techniques, and storage options for each type of knife examined. Create a how- to graphic outlining the proper safety handling techniques when using knifes in the kitchen, citing evidence.
Standard detail
19
Depth 1Parent ID: 9E4686BA3C9D4BC3AB4A1D836DCC37D0Standard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 19
- List ID
- 19
- Standard ID
- 127D4A35AFCB47F5B2F2AED7654EDB89
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- 9E4686BA3C9D4BC3AB4A1D836DCC37D0
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US