Knife Skills Lesson for Culinary and FACS - Knife Safety and Knife Cuts FCS
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Description
Are you looking for a way to introduce knife skills and knife cuts to your culinary arts and FACS students? These are clear, no-prep knife skills activities that will help your culinary arts students understand the basics of knife skills and knife safety!
This knife skills bundle includes a knife skills presentation with questions, videos, and a drag-and-drop knife parts activity that is interactive and a great way for students to review the information!
⭐ You can assign this in Google Classroom or print the attached PDF of the worksheet and print it for students to answer as they follow the slideshow. The drag-and-drop activity is only in the Google version.
The videos are great, simple step-by-step clips of how to do certain knife cuts. We made these ourselves, so there is no linking to outside websites!
⭐ What's Included in this knife skills bundle?
- 15-page Google presentation and reading on:
- Types of knives
- Types of cuts
- Parts of Knife
- Knife safety
- Guided notes to follow theslideshow
- Videos and images of knives and knife cuts to help reinforce the information
- Questions to check for understanding include:
- Label the parts of the knife
- List 3 safety rules when using kitchen knives
- Label different types of knives
- scenarios to match the type of knife that should be used
- Google Slide knife parts drag and drop activity for review or to be used as an assessment. Students match the knife parts by dragging the answer onto the knife.
- Recipe for salsa to reinforce knife skills with your students as a food lab recipe.
- Knife cuts placemat and salt dough recipe
Standards:
Prostart: Identify and distinguish knife types and related terminology 1
2.2 List the different types of knives used in the foodservice kitchen, and give examples of their uses
Utah Culinary 1 Strand 3: Standard 1: Identify types of knives, understand their proper use and care, and demonstrate proper knife safety.
- Types of knives, including chef, paring, serrated
- Correct holding technique, sharpening, washing and storing
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Permission to copy for single classroom use only
