Categorize the different types of cuts by justifying how they should be used for a given recipe or presentation. Prepare a workstation for knife work. Practice and execute the three basic knife cuts (slice, stick, and dice) using the correct safety methods. Upload either a picture or video into the student portfolio documenting correct use.
Standard detail
20
Depth 1Parent ID: 9E4686BA3C9D4BC3AB4A1D836DCC37D0Standard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 20
- List ID
- 20
- Standard ID
- 19E099ED045D494CA6295864A823998A
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- 9E4686BA3C9D4BC3AB4A1D836DCC37D0
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US