I love this lab after watching our knife skills videos on craftsy. I use this lab to wrap up cooking terms along with slicing and dicing. Students really get a feel for using a knife.
The day before I tried something new I learned from summer conference, using flour as the practice board. After we watched each type of cut: high, low, pull, how to dice an onion, etc. students practiced in the flour which gave me no waste and gave me an opp to see how they would react around knives.
And now for the real thing on day 2:
Learning to use the bench scraper to move veggies is a blessing.
I could tell it was a more confident lab today when we got around to the real thing.
Lilly is carefully pouring her 1/2 gallon of water in the dutch oven to boil her vegetables for the soup.
The finished product was a yummy, thick rich soup after adding chicken broth with evaporated milk and cheese and smashing some of the potatoes with a potato masher. It was a new experience for the students.