Potato Soup Lab: 2.03 Cooking skills including slicing and dicing

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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.

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Flour galore.

IMG_1865Practicing thin slices.

IMG_1862Practicing a low cut

IMG_1861Practicing safety with a damp cloth under the cutting board.

And now for the real thing on day 2:

IMG_1866Vegetables and recipe, check.

IMG_1868A lot of paring and shredding going on.

Learning to use the bench scraper to move veggies is a blessing.

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IMG_1869Reggie knows how it’s done.

IMG_1870He also knows how to eat it!

I could tell it was a more confident lab today when we got around to the real thing.

IMG_1884Celery was thinly sliced by Bates.

IMG_1882Another football player had a knack for dicing onions and helped another group. Now that’s what I’m talking about.

IMG_1883Imani doing a great job with paring her potato.

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Lilly is carefully pouring her 1/2 gallon of water in the dutch oven to boil her vegetables for the soup.

IMG_1886The 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.

IMG_1887One that they enjoyed with a handful of saltines.

IMG_1889Girls vs. boys

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