Culinary 2

Sem + Lab 1:  Baton Cut

Sem + Lab 2: Paysanne Cut

Sem + Lab 3: Jardiniere Cut

Sem + Lab 4: Dice Cut

Sem + Lab 5: Alumette Cut

Sem + Lab 6: Brunoise Cut

Sem + Lab 7: Julienne Cut

Sem + Lab 8: Mince Cut
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Culinary 2 ​Final Assessment


​Contact Mrs. Marcell via email with any questions,
or to submit homework photos / assignments.
kimberly_marcell@gfps.k12.mt.us