Wrap of the week

Last week we introduced you to knives, discussed the various types of knives, blades and their uses. You got an opportunity to do some research into the types of knives you would like to buy. We then discussed knife care, storage and cutting equipment safety. Knives, and small and large cutting equipment can cause nasty accidents (as you saw in the one picture) and so being aware and concentrating on what you are doing is very important, as is practicing the other safety rules.

This week we explained the various cutting techniques, basic ones as well as precision cuts that you can use to add texture and colour to your dishes. We hope that you enjoyed practicing each of the cuts.

Remember what I said, “practice makes perfect”. Spend more time practicing and then progress onto other cutting techniques.

Now its time for you to evaluate your own learning by taking and self-assessment. If you are doing your Digital Certificate you can then progress onto it once you have finished the self-assessment.

Yours in culinary!

Chef Andy