Day 8: Practical Check #1: Safety, Labeling, Knife Cuts, and Vegetable Cookery

Day 8: Practical Check #1: Safety, Labeling, Knife Cuts, and Vegetable Cookery

Unit

Unit 1: Culture, Safety, and Knife Fundamentals

Class Length

4 to 6 hours

Station Focus

All stations

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Demonstrate station setup, sanitation, and communication

·        Pass a timed knife cut test with safety and accuracy

·        Cook a vegetable two ways and season correctly

·        Execute a clean close and earn chef sign-off

Key Vocabulary

·        audit

·        tolerance

·        mise en place

·        clean close

Chef Demo (what the chef shows)

·        How to approach a practical: plan, mise, execute, reset

·        How to plate for tasting: clean rim and consistent portions

Lab (what students do)

·        Practical: station setup audit

·        Timed cuts: julienne + small dice

·        Veg cookery: one blanched and one roasted or sauteed item

·        Full close: floors, equipment, labels, trash, chef check

Quality and Safety Standards

·        No safety violations

·        Cuts within tolerance and labeled for use

·        Vegetables seasoned correctly with proper texture

·        Closing checklist completed

Assessment and Evidence

·        Practical score (rubric)

·        Written quiz: safety and labeling

Homework / Reflection (10 to 20 minutes)

·        Reflect: what was your weakest skill today and what will you do to improve?

·        Review thickening and roux for Unit 2