Instruction Plan

Topic: Knives and Smallware

Date: 11/23/15 @ 12:30pm

Audience: Mrs. Haeberles class Central High School

Presenter: Meredith Bunderson

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(Lifestyles & Learning; Diversity and Gender; Developmental Characteristics;

Learning Styles)
Learner
Outcomes: After completing this lesson, students will be able to:
(30 min) 1. Identify and label knife parts.

2. Categorize knives by their specific tasks.

3. Demonstrate basic knife cuts.

Instructional Resources (including Room Arrangement):

Desks in rows, demonstration table in front of classroom

Knife worksheet
Powerpoint with pictures to show knife photos various knife cuts and
slices.
Bing Game Cards and pieces

Review: (Reiterate previous concepts learned and the place of this plans intended
learner outcomes in the instructional schema)

-Students know about culinary careers, and the job description of a garde
manger, the skills taught today will be beneficial for those who have interest
in pursuing this career.

Overview: (Introduce the topic and the expected learner outcomes)

(2 min)
Introduction:

Last time I was here we learned about culinary careers, who remembers what
job was responsible for preparing cold food items, appetizers, chopping vegetables?

Today we are learning about knife construction and knife skills. As a garde
manger(guard monjay), as well as a chef you must be competent in the parts of a
knife, knife types and also have proficient knife skills, such as: cutting, chopping,
carving, dicing.
 Establishment of set:
Today we will learn about the parts of a knife and be able to categorize different knives by their tasks.
You will also be able to demonstrate some basic knife skills.

Presentation/ (Content outline, lecture/discussion notes, action-oriented learning strategies)

Exercises:
(25 min)

Lecture:

KNIFE PARTS:

Hand out knife worksheet to the students so they can fill it out as you present the
information.

Have photo of knife on screen, with the basic points shown. Go through each part: Blade,
Tang, Handle, Rivet, Bolster. Students will take notes on their worksheet the five basic parts of
the knife and also include details about each part.

Who can come up to the front and point to each part of the knife and tell me all 5 parts
without looking at your notes?

KNIFE TYPES:

Start going through all 7 types of knives: chefs, slicer, boning, paring, tournee, fillet, butcher.
Show photo of each knife through powerpoint, giving the name of the knife. Students will
write down on their notes the 7 types of knives.

what do you think this knife is used for?

Make sure answers are correct or give the correct answer.

KNIFE CUTS:

Show students different knife cuts (photos).

Explain each type cut: Chiffonade, rondelle, diagonal, roll cut, julienne, batonette, brunoise and
mincing. Students will write down in their notes the 8 types of cuts.

Each slide has a photo of the type of cut, Some slides have a video, and some we will have a live
demonstration by having a student come up and demonstrate with explanation.
LAB Portion: Students will use their knife skill knowledge to cut carrots and potatoes for practice.

BINGO Game:
Hand out printed bingo cards and pieces. A picture will be shown on the PowerPoint of either a knife
part, type of cut. Students will have to know the name of the part, type of cut to be able to mark it on
their bingo board. First person who gets five in a row can yell bingo. They will repeat what they have
and we will ensure that we have shown those photos. Candy will be rewarded. Game can be played
more than once if time allows.

Closure: (Pull loose ends together, reiterate major concepts, evaluate student learning)
(2 min)
From todays class you should now have a basic recognition of the parts of a knife, be able to
recognize a type of knife and what it can be used for as well as know some of the basic cuts that are
used in a kitchen.

Announcements:
(1 min)

Mrs. Haeberlie will go over with you the smallware and cookware that is listed in the next section.
Thank you for letting me come and teach you all. *** Pass out candy to all of class that was promised
in the activity from the last teaching experience.