Day 2 Knife Skills (Grip, Claw, Foundational Cuts)

Lesson 02

Title: Day 2 — Knife Skills I (Grip, Claw, Foundational Cuts)

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Learning Objectives

• Use pinch grip + claw hand safely.

• Execute uniform slices and dice for onions, carrots, and celery.

• Reduce waste and maintain a clean station.

Instructor Demo (20–30 min)

• Pinch grip/claw, rocking vs slicing, safe passing.

• Onion: slice + dice; carrot: batonnet → dice; celery: bias slice.

• Honing basics + knife care expectations.

Hands-On Lab / Practical (2–3 hrs)

• Cut set:

  • Onion: small dice + slices

  • Carrot: batonnet → medium dice

  • Celery: bias → small dice

• Build labeled mirepoix kits for Day 4 stock (weigh + label).

Written Work (10–20 min)

• Knife cuts worksheet + sketches (Handout B)

• Journal: What slowed me down today? How will I improve tomorrow?

Reading (The Food Lab)

• Knife skills/prep organization

Assessment / Standard to Pass

• Instructor checks: safety, uniformity, waste level, station cleanliness.

• Student explains why uniform cuts matter.

What to Submit (Virtual Students)

• Photo: your cut set on a plate or tray labeled with cut type.

• 3 sentences: why uniformity matters in cooking.