Video Presentation / Final Assessment
For your final assessment in this course, you will need to video record yourself performing each of the 8 cuts you have learned.
You will need to display each of the following knife cuts clearly and precisely:
1. Baton
2. Paysanne
3. Jardiniere
4. Dice
5. Alumette
6. Brunoise
7. Julienne
8. Mince
You may display other knife cuts in your video, but they will not be graded as part of the assessment. Only the 8 cuts above are required, and must be present in your video.
Practice each of these cuts numerous times before recording and submitting your final video assessment. I also recommend performing these cuts on carrots, potatoes (savory or sweet) or celery. These produce items are generally easy to cut and will be clearly visible for the purposes of this video.
Lastly, keep the following details in mind as you practice and perform your final knife cuts:
-Peel produce when necessary
-Hold produce and knife correctly, to avoid injury and maintain control
-The size of your cuts is important. Reference the lesson videos if you are unsure of sizing
-SAVE YOUR CUTS! All of the produce you cut should be used. Either eaten raw or cooked as part of a meal.
When finished with your video, you should submit it to Mrs. Marcell via email for grading.
Best of luck!
kimberly_marcell@gfps.k12.mt.us
You will need to display each of the following knife cuts clearly and precisely:
1. Baton
2. Paysanne
3. Jardiniere
4. Dice
5. Alumette
6. Brunoise
7. Julienne
8. Mince
You may display other knife cuts in your video, but they will not be graded as part of the assessment. Only the 8 cuts above are required, and must be present in your video.
Practice each of these cuts numerous times before recording and submitting your final video assessment. I also recommend performing these cuts on carrots, potatoes (savory or sweet) or celery. These produce items are generally easy to cut and will be clearly visible for the purposes of this video.
Lastly, keep the following details in mind as you practice and perform your final knife cuts:
-Peel produce when necessary
-Hold produce and knife correctly, to avoid injury and maintain control
-The size of your cuts is important. Reference the lesson videos if you are unsure of sizing
-SAVE YOUR CUTS! All of the produce you cut should be used. Either eaten raw or cooked as part of a meal.
When finished with your video, you should submit it to Mrs. Marcell via email for grading.
Best of luck!
kimberly_marcell@gfps.k12.mt.us