Day 5: Knife Cuts II: Chiffonade, Paysanne, and Yield Control

Knife Cuts II: Chiffonade, Paysanne, and Yield Control

Unit

Unit 1: Culture, Safety, and Knife Fundamentals

Class Length

4 to 6 hours

Station Focus

Knife skills / prep

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Execute chiffonade herbs and greens without bruising

·        Cut paysanne shapes consistently for even cooking

·        Track yield and waste for 2 vegetables

·        Explain how cut size changes cook time

Key Vocabulary

·        chiffonade

·        paysanne

·        yield percent

·        even cooking

Chef Demo (what the chef shows)

·        Chiffonade roll technique and sharpness requirements

·        Paysanne templates and knife control

·        Yield calculation example: usable weight vs purchase weight

Lab (what students do)

·        Herb station: chiffonade basil and greens; store correctly

·        Paysanne on carrots and potatoes; roast test for evenness

·        Weigh trim and calculate yield percent

Quality and Safety Standards

·        Herbs are bright and not bruised

·        Paysanne shapes are consistent for even roasting

·        Yield recorded clearly and honestly

Assessment and Evidence

·        Yield worksheet check

·        Cuts and roast test tasting

Homework / Reflection (10 to 20 minutes)

·        Define yield percent and why it matters in one paragraph

·        Review tomorrow: stock basics and mirepoix ratios