GUIDE QUESTIONS:

• WHAT ARE THE DIFFERENT CUTTING TECHNIQUES OF VEGETABLES? VERY GOOD!

• WHO CAN GIVE ME EXAMPLES OF CUTTING TECHNIQUES?
• AGAIN, WHY SHOULD WE NOT WASH VEGETABLES AFTER CUTTING THEM?
•WHY SHOULD WE NOT
WASH VEGETABLES
AFTER CUTTING THEM?
•WHY THERE'S A NEED TO KNOW
AND DEVELOP KNIFE SKILLS
AND TO KNOW THE BASIC
CUTS?
•DO CARROTS TASTE
DIFFERENT WHEN
CUT DIFFERENTLY?
 • CAN I CUT
VEGETABLES
AHEAD OF TIME?
•NAME IT!
CHOPPING DICING
CHIFFONADE RONDELLE
JULIENNE
BIAS
BATON NET
MINCING OBLIQUE
FLOWER
CHOPPING
DONE WITH A
STRAIGHT,
DOWNWARD
CHOPPING
CUT
CHIFFONADE(SHREDDING)

MAKING VERY
FINE PARALLEL
CHIFFONAD
E
JULIENNE AND BATON NET
MAKING LONG THIN
STRIPS SIMILAR TO
MATCH STICKS
JULIENN
E
BATON NET
 MINCING

PRODUCING VERY FINE

CUT USUALLY FOR
ONIONS AND GARLIC
MINCIN
G
 DICING
PRODUCING
CUBE SHAPES
DICIN
G
 RONDELLE

MAKING
CYLINDRICAL
RONDELL
E
 BIAS

MAKING
DIAGONAL CUT
 OBLIQUE, OR ROLL CUTS

MAKING DIAGONAL CUT BY

ROLLING THE LONG
CYLINDRICAL VEGETABLES
OBLIQUE,
OR ROLL
CUTS
•COPY
CUT!
 ACTIVITY PROPER

COPY CUT!
(GROUP ACTIVITY)

• THE CLASS WILL BE DIVIDED INTO 6 GROUPS. EACH GROUP

WILL PERFORM THE TASK. THE TEACHER WILL CITE SOME
CUTTING TECHNIQUES AND THEY WILL DEMONSTRATE THE
SAID CUTTING TECHNIQUES. THEY WILL BE GIVEN CERTAIN
MINUTES TO DO THE CUTTING TASK AND PRESENT IT IN
THEIR MOST CREATIVE WAY. PERFORMANCE TASK WILL BE
EVALUATED USING A SCORING RUBRIC.
Criteria 5 points 3 points 2 points
Participation All members did participate. One or two members did not Three or more
participate members did not
participate

Discipline All members are working One or two members are Three or more
silently. making unnecessary noise. members are making
unnecessary noise.

Correctness No errors are made. One or two mistakes are Three or more
made. mistakes are made.

Promptness First group who finished the Group that finished the task Last group/s that
after the time allotted finished the work.
work.

Total points 20
PRESENTATIO
N
 WHY THERE'S A NEED TO KNOW AND
DEVELOP KNIFE SKILLS AND TO KNOW THE
BASIC CUTS?
 DO CARROTS TASTE
DIFFERENT WHEN CUT
DIFFERENTLY?
 WHAT IS THE
PURPOSE OF
CUTTING
VEGETABLES INTO
EVEN SIZE?
•UNIFORM
COOKING TIME
•ENHANCE
VISUAL APPEAL
 ASSIGNMENT:
• IN YOUR NOTEBOOK GIVE 2 EXAMPLES
OF RECIPE FOR EACH CUTTING
TECHNIQUE TO BE PASSED TOMORROW.
• BE PREPARED WITH YOUR FINAL
PERFORMANCE TASK INDIVIDUALLY.