2. 8/29 Amuse Bouche: Record Q & A in the
Bellwork section of your binder.
Word Bank: Brunoise Batonnet Julienne Tourne Small
Dice
1. Matchstick shape, 1/8” x 1/8” x 2 “
2. Cube shape, 1/8” x 1/8” x 1/8”
3. Cube Shape, ¼” x ¼” x ¼”
4. Larger stick shape, ¼” x ¼” x 2
5. 7 sides- ¾” width by 2” length

3. 8/29 Amuse Bouche: Record correct
responses
1. Matchstick shape, 1/8” x 1/8” x 2 “
JULIENNE
2. Cube shape, 1/8” x 1/8” x 1/8”
BRUNOISE
3. Cube Shape, ¼” x ¼” x ¼”
SMALL DICE
4. Larger stick shape, ¼” x ¼” x 2
BATONNET
5. 7 sides- ¾” width by 2” length
TOURNE

4. Announcements:
Last day to turn in Google Apps Signed Sheet
(Phone Calls/Reminder to parents)
FCCLA Membership Meeting: Sept 4th
SkillsUSA Meetings: Every Tuesday
Catering Event for Thurs AM and Thurs Lunch
(Limited Space/Small Event)
Change in requirements for WBL hours!

5. Sign up for Catering
Events:
Must notify instructor 48 hours in advance if unable
to attend
If less than 24 hours notice, parent must directly
contact teacher
No Show=Not eligible for future catering events
outside of class for one quarter
What qualifies as participation in a catering event?

6. Test Friday:
After Johnson & Wales Presentation tomorrow,
students will have opportunity to ask questions-
1 “Freebie” Question per student (remaining
questions may be discussed by peers and
teacher will verify if it is correct)
½ class will work on Webquest while other half
will work on knife cut notecards (draw
dimensions; will be laminated for practice)

7. Objectives:
➼ Students will be able to:
➼ Identify knife cuts.
➼ Demonstrate knife cuts on potatoes.
➼ Demonstrate cross-training skills in a
commercial production kitchen.

8. Notes on Kitchen
Procedures:
What is a “Sani” Bucket? How is it prepared?
What do you do with it at the end of class?
What color of cutting board is used for what?
Sharpening & Honing your Knife
Sanitation- when?
Cleanup Reminders

9. Tips to Crispier Fries:
http://www.health-foodie.com/2010/03/10-tips-to-make-
your-oven-fries-crispier/
If frying, do not overdo on the oil! Use ½ inch to 1 inch and
make sure the oil is sizzling hot before adding potatoes to
the oil. Use a spider to scoop out your potatoes
Time saver: While one student is frying or baking, other
team members should be cutting more fries
Any uncut potatoes will be given to the next class… Work
quickly!

10. Practice (Day 2 of Potato
Lab):
Red Group: Natural Cut Potatoes (Julienne)
Blue Group: Sweet Potato Fries (Batonnet)
Yellow Group: Fine Julienne (Hash Browns) or
Brunoise
Green Group: Dish Pit/Linens
Purple Group: Assist with Catering

11. 5th Period:
Condensed Version of Monday’s
Safety Presentation

12. Review Knife Cuts:
Slicing Round, Long Vegetables http://rouxbe.com/cooking-
school/lessons/109-slicing-long-round-ingredients
Slicing & Dicing Onions http://rouxbe.com/tips-techniques/25-
mincing-dicing-and-cutting-onions
Concasse Tomatoes http://rouxbe.com/tips-techniques/507-how-to-
prepare-tomato-concasse
Slicing & Dicing Odd-Shaped Vegetableshttp://rouxbe.com/cooking-
school/lessons/113-slicing-odd-shaped-ingredients

13. Closure: One-Minute Summary
On a separate sheet of paper, write a
one minute summary of today’s
learning. What did you do well? What
areas need improvement?
Be prepared to share your response.