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    Displaying 61-64 of 64 resources
    • Thumb image for Basic Knife Handling Skills With a Chef's KnifeResource Type: Website / HyperLink

      Basic Knife Handling Skills With a Chef's Knife

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      Student will demonstrate the three basic knife handling skills of pinching the blade, tip to table, and hiding the fingertips wh...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for An Introduction to HerbsResource Type: Website / HyperLink

      An Introduction to Herbs

      Grades: PS/Pre-K to 12, Community College to Graduate
      Subjects: No subjects selected.
      In this unit students will identify, taste and understand the use of fresh herbs. During this lesson the students will learn t...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for 3. Getting Started - Kitchen Tools & EquipmentResource Type: Website / HyperLink

      3. Getting Started - Kitchen Tools & Equipment

      Grades: 6 to 12, Community College to Graduate
      Subjects: No subjects selected.
      One of the first requirements to becoming a chef is knowledge and skill in the use of culinary tools and equipment. Basic tools...
      Contributor: CTE Online
      Views: 0Favorites: 0
    • Thumb image for 2. Knife Safety & SharpeningResource Type: Website / HyperLink

      2. Knife Safety & Sharpening

      Grades: 6 to 12, Community College to Graduate
      Subjects: No subjects selected.
      Most chefs take pride in their personal equipment. Keeping their knives sharp and in the best condition at all times to ensure ...
      Contributor: CTE Online
      Views: 0Favorites: 0