Toni Vega Aiken, DES

Knife Skills for Fresh Fruits and Vegetables

Knife skills are essential in school kitchens. Proper knife skills ensure safety for you and those around you. Join Chef Brenda Wattles, RDN, as she demonstrates the knife skills necessary to cut fresh fruits and vegetables.
 

Learning Objectives

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• Explain four knife safety tips provided by Chef Brenda.

• Define mise en place and why it is an important part of knife skills.

• Describe the three types of dicing reviewed in the video.

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​​Understanding Weights and Measures

Should you use a scale, measuring cup or spoodle? Why does it matter? Join Chef Cyndie Story, PhD, RDN, CC, SNS, as she demonstrates when to use a scale versus a measuring cup and why it is important to know the difference.

Learning Objectives

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• Identify the difference between weight and volume measuring.

• Describe the importance of accurately measuring ingredients.

• Calculate the amount of servings in a container by measuring the weight.

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Calibrating and Using Thermometers
It is essential that school kitchens regularly calibrate thermometers to ensure that readings are accurate and reliable. Chef Sharon Schaefer, SNS, demonstrates calibration methods and also reviews the benefits of different thermometers.
 

Learning Objectives

• Identify different kitchen thermometers and their appropriate uses.

• Describe the importance of maintaining and calibrating kitchen thermometers.

• Explain the different thermometer calibration methods.

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