2. 8/24 Amuse Bouche: Record responses in Quizlet
or in the Bellwork section of your binder.
1. Jennifer has been asked by the chef to cut a carrot using a
medium dice. When she finished the carrot was cut
correctly. What size were the pieces?
a. 1/8” x 1/8” x 1/8”
b. ¼” x ¼” x ¼”
c. ½” x ½’ x ½”
2. Which of the following is a good example of an anchor?
a. A rubber glove b. A dry towel c. A damp towel d. A
stovetop
3. 1/11 Bellwork: Record responses in Quizlet or
in the Bellwork section of your binder.
1. Jennifer has been asked by the chef to cut a carrot using a
medium dice. When she finished the carrot was cut correctly.
What size were the pieces?
a. 1/8” x 1/8” x 1/8”
b. ¼” x ¼” x ¼”
c. ½” x ½’ x ½”
d. ¾” x ¾” x ¾”
2. Which of the following is a good example of an anchor?
c. A damp towel
5. Objectives:
Students will be able to:
➼ Demonstrate how to correctly hold a
knife and dice vegetables.
➼ Correctly prepare bruschetta recipe.
➼ Demonstrate cross-training skills in a
commercial production kitchen.
6. What is Bruschetta?
Toasted Italian bread drenched in olive oil and served typically
with
basil, garlic, and tomatoes
7. Demo of Lab:
Take notes and record recipe as you view the
demo
Note: This is the only instructions you will
receive so write down as many details as
possible!
9. Closure: One-Minute Summary
On a separate sheet of paper, write a one
minute summary of today’s learning. What did
you do well? What areas do you need more
information on or additional practice to hone
your skills?
Be prepared to share your response.
