Knife Safety & Culinary Math


Objective: I will be able to understand how to safely use a knife and properly set up a cutting board by the end of the period. NO TALKING DURING BELL RINGER!

Agenda:
1. Demo cutting board and proper knife handling
2. Complete: Safety and Sanitation Test 
4. Equipment Board Race
5. Kitchen Scenarios
6. Measuring Wet/Dry Measuring WS
7. Start Culinary G and Culinary Math 


Bell Ringer: 
1. How do you measure flour?
2. What is bigger? A Tablespoon or teaspoon? What is the abbreviation for each?

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