Welcome to week#12
HOSP-ICA-5:Name and describe various fixed equipment and small wares associated with the commercial kitchen and bake shop.
HOSP-ICA-8:Examine and preform all aspects of kitchen knife use and classic knife skills.
This week students will continue to gain knowledge of various equipment and small wares used in the commercial kitchen. Students will be able to correctly identify the parts of a chef's knife and work stations. Students will also be able to differentiate between a Convection oven and a Conduction oven.
Students will also experience a knife skills lab. Students will learn how to correctly cut classic knife cuts such as: large dice, medium dice, small dice, brunoise, batonette and julienne.
Students were given a parental consent form. Students will not be allowed to participate in the any of labs unless this form is signed by a parent and returned to the instructor.
HOSP-ICA-5:Name and describe various fixed equipment and small wares associated with the commercial kitchen and bake shop.
HOSP-ICA-8:Examine and preform all aspects of kitchen knife use and classic knife skills.
This week students will continue to gain knowledge of various equipment and small wares used in the commercial kitchen. Students will be able to correctly identify the parts of a chef's knife and work stations. Students will also be able to differentiate between a Convection oven and a Conduction oven.
Students will also experience a knife skills lab. Students will learn how to correctly cut classic knife cuts such as: large dice, medium dice, small dice, brunoise, batonette and julienne.
Students were given a parental consent form. Students will not be allowed to participate in the any of labs unless this form is signed by a parent and returned to the instructor.