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Tuesday, September 10, 2013

Knife Skills Soup FACS Lab

Small Berti Chef's KnifeIt's already that time of the term for our Knife Skills Soup lab! I'm always a bit nervous going into it but my students impress me every time. As you check out this activity, remember that I teach in 85 minute blocks.  This could be stretched into a week long activity for shorter class blocks.


  • Students will demonstrate safe knife skills.
  • Student will demonstrate mincing, dicing, cubing, slicing, chopping, and grating.


Day 1

Day 2

  • Students prepare their knife skills soup.
    • The recipe is written so that each kitchen works individually to cut the vegetables but combine their vegetables to make a pot of soup for every two kitchens.
    • Kitchens who are using their time wisely may make the challenge recipe of dumplings for their soup.
  • While the soup is simmering students will create a utensil quiz.
  •  Demonstrate how to cool soup quickly (immerse stock pot in ice water) and save the soup for the next day.

Day 3

  • Reheat soup, eat, and clean up
  • Check utensils quiz

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