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Lesson 2: Knife Skills and Food Prep

Sunday Planning & Shopping: August 18, 2025 (10:00am - 12:00pm EST - 2 hours max)
Monday Implementation: August 19, 2025 (10:00am - 12:00pm EST - 2 hours max)
Monday Evening Meal Service: August 19, 2025 (6:00pm - 7:30pm EST - 1.5 hours)

🎯 Key Learning Objective

Mastering fundamental knife techniques and food preparation skills through hands-on practice and application in meal preparation.

📋 Lesson Overview

This lesson focuses on developing essential knife skills and food preparation techniques. Students will learn proper knife handling, cutting techniques, and vegetable preparation while applying these skills to create a complete stir-fry meal. The focus is on building confidence with knife work and developing efficient food preparation workflows.

🛠️ Main Activities (2 hours Sunday + 2 hours Monday)

Sunday Planning Session (2 hours)

Date: August 18, 2025 (10:00am - 12:00pm EST)

Knife Technique Research & Planning (45 minutes)

  • Knife Safety & Technique Review
  • Research proper knife handling and safety protocols
  • Study different cutting techniques (julienne, dice, chop, slice)
  • Learn knife maintenance and sharpening basics

  • Review cutting board safety and cross-contamination prevention

  • Recipe Analysis & Planning

  • Break down stir-fry recipe into preparation steps
  • Plan vegetable cutting sequence and timing
  • Calculate ingredient quantities and cutting requirements
  • Coordinate timing with rice cooking and sauce preparation

Shopping List Creation & Execution (45 minutes)

  • Ingredient Research & Selection
  • Research fresh vegetable quality indicators
  • Plan efficient shopping route for produce
  • Budget analysis for stir-fry ingredients

  • Ingredient substitution planning

  • Market Shopping Trip

  • Execute planned shopping route efficiently
  • Practice vegetable quality assessment
  • Compare prices and make informed purchasing decisions
  • Handle fresh ingredients with proper food safety practices

Preparation Planning (30 minutes)

  • Workflow Planning
  • Plan efficient cutting sequence for all vegetables
  • Coordinate timing with rice cooking
  • Prepare mise en place organization
  • Plan stir-fry cooking sequence

Monday Implementation Session (2 hours)

Date: August 19, 2025 (10:00am - 12:00pm EST)

Knife Skills Practice (45 minutes)

  • Safety Protocol Review
  • Review knife safety and handling procedures
  • Practice proper cutting board setup and maintenance
  • Demonstrate safe knife storage and handling

  • Establish cutting safety habits

  • Basic Cutting Techniques

  • Practice julienne cutting with carrots and bell peppers
  • Master dice cutting with onions and garlic
  • Learn proper slicing techniques for vegetables
  • Practice consistent cutting sizes and shapes

Stir-Fry Preparation & Cooking (1 hour)

  • Ingredient Preparation
  • Execute planned cutting sequence efficiently
  • Practice proper mise en place organization
  • Coordinate rice cooking with vegetable preparation

  • Prepare sauce ingredients and seasonings

  • Stir-Fry Cooking Execution

  • Master high-heat cooking techniques
  • Practice proper wok or pan handling
  • Coordinate multiple ingredient cooking sequence
  • Learn timing coordination for optimal texture

Meal Assembly & Presentation (15 minutes)

  • Final Meal Preparation
  • Coordinate rice and stir-fry completion
  • Practice proper plating and presentation
  • Ensure food safety and temperature maintenance
  • Prepare for family meal service

Monday Evening Meal Service (1.5 hours)

Date: August 19, 2025 (6:00pm - 7:30pm EST)

Family Meal Service

  • Complete Meal Service
  • Serve prepared stir-fry meal to family members
  • Practice professional presentation and service
  • Receive and respond to food critic feedback
  • Document meal service experience and feedback

Post-Meal Reflection

  • Learning Integration
  • Reflect on knife skills and cooking techniques used
  • Document lessons learned and areas for improvement
  • Plan integration of feedback into future cooking sessions
  • Update culinary journal with new insights and observations

⏱️ 15-Minute Exercise: Knife Cut Relay with Timer

Exercise Overview

Students will practice different knife cutting techniques under timed conditions to build speed and consistency while maintaining safety and quality standards.

Time Breakdown (15 minutes total)

Safety Check & Setup (2 minutes)

  • Activity: Review knife safety and set up cutting station
  • Deliverables:
  • Safety checklist completion
  • Proper cutting board and knife setup
  • Success Criteria: Safe, organized cutting workspace ready for practice

Cutting Technique Practice (10 minutes)

  • Activity: Practice 3 different cutting techniques with timer
  • Deliverables:
  • Julienne cuts on carrots (3 minutes)
  • Dice cuts on onions (4 minutes)
  • Slice cuts on bell peppers (3 minutes)
  • Success Criteria: Consistent cut sizes, proper technique, safety maintained

Quality Assessment (3 minutes)

  • Activity: Evaluate cutting consistency and technique quality
  • Deliverables:
  • Cutting consistency measurement
  • Technique quality assessment
  • Improvement plan for next practice
  • Success Criteria: Accurate assessment and clear improvement plan

Integration with Overall Program

This exercise builds essential knife skills that are fundamental to all cooking activities. The ability to cut vegetables efficiently and consistently is a core skill that will be used throughout the semester in increasingly complex meal preparations. Speed and consistency development will support all future cooking activities.

📝 Deliverables & Documentation

Required Documentation

  • Knife Skills Assessment: Documentation of cutting techniques and consistency
  • Recipe Analysis: Detailed breakdown of stir-fry preparation steps
  • Shopping & Planning Log: Complete documentation of shopping experience
  • Cooking Process Photos: Photos of cutting techniques and final presentation
  • Food Critic Review Integration: Written reflection on food critic feedback

Due August 26, 2025:

  • Knife Skills Assessment: Complete documentation of cutting techniques and consistency
  • Recipe Analysis Portfolio: Detailed analysis of stir-fry preparation methods
  • Shopping & Planning Log: Complete documentation of shopping experience
  • Cooking Process Documentation: Photos and notes from cooking session
  • Food Critic Review Response: Written response to food critic feedback

🎯 Success Criteria

Knife Skills Mastery

  • Demonstrate proper knife safety and handling
  • Show consistent cutting techniques and sizes
  • Display confidence with different cutting methods
  • Maintain safety protocols throughout practice

Cooking Technique Application

  • Execute stir-fry cooking with proper timing
  • Demonstrate high-heat cooking techniques
  • Show proper ingredient coordination and timing
  • Apply knife skills effectively in meal preparation

Meal Service & Presentation

  • Present complete stir-fry meal with professional standards
  • Coordinate rice and stir-fry timing effectively
  • Receive and respond to food critic feedback professionally
  • Demonstrate confidence in meal explanation and service

Documentation & Reflection

  • Complete all required documentation thoroughly
  • Integrate feedback and plan for improvement
  • Demonstrate understanding of learning objectives
  • Show progression in knife skills and cooking techniques

🔄 Integration with Overall Program

This lesson builds upon the kitchen safety foundation established in Lesson 1 by adding essential knife skills and food preparation techniques. The knife cutting abilities developed here will be fundamental to all future cooking activities, while the stir-fry cooking experience introduces students to high-heat cooking and timing coordination. These skills will be essential for increasingly complex meal preparations throughout the semester.

Next Lesson: Lesson 3: Cooking Methods & Roasting - Building on knife skills with fundamental cooking methods and temperature control techniques.