Introduction
This webquest is designed to teach students about the vegetables cutting methods in the gastronomy department
The students will be specialized on the cutting methods that they will practice when they start working in the sector.
Learning the ways of a chef's knife is perhaps one of the finest arts every chef has to master. Your knife skills can make you stand out from the newbies and prove you're on the path to becoming a head chef.
Along with knowing the recipes, cooking techniques and what chefs should wear for work, every chef is expected to learn and master the many different cutting techniques. From the Julienne to the Batonnet, there is a lot of pressure for chefs to learn the cuts, chops, slices and dices.
Depending on the physical characteristics of the vegetables and the places to be used, they chopped. The manner in which these methods are used in international cuisines is the same. In our country these chopping methods are used in the food and beverage services sector. We will find out;
-Points to look out for chopping,
-the chopping methods,
-different types of cuts
*In this webquest we will learn about:
- Vegetables cutting methods, types and practising
- Vegetable cutting methods assessment techniques: Narrating, question-answer, group work, gastronomy module and evaluation questionnaires,
- How to develop a questionnaire for the evaluation of vegetables cutting methods
Task
Your task for this webquest is to find out Vegetables cutting methods and practising
You and your group (5 students total) will become "experts" on this topic.
Lastly, you will develop a procedure in which you will present all the progress that must be carried out within the gastronomy. You will also develop a questionnaire that will help you assess the chopping types.
Process
Follow the steps below for the first process in your project.
1. In groups of 5, you will work together to learn about the chopping types in the gastronomy department by using the link and filling out the worksheet below.
Vegetables cutting methods in the gastronomy department
https://theculinarycook.com/knife-skills-different-types-of-cuts/
Measuring cutting methods(worksheet)
2. Each group will continue to search for chopping methods and types
Methods of measuring chopping methods and types
https://www.ngrava.com/news/personalized/vegetable-cutting-techniques-.aspx
Now that you have completed all the components of process one, proceed to process two!
Great work!
Now you will develop a procedure in which you will get information about cutting methods respecting the following structure:
|
Nr. Crt. |
Vegetables cutting methods |
Activities |
|
1. |
The Julienne Cut |
|
|
2. |
The Brunoise |
|
|
3. |
Dice |
|
|
4. |
The Batonnet
|
|
|
5. |
Vichy |
|
Furthermore, you will design a questionnaire that will help you assess the quality of the cutting methods observing the following conditions:
- simple to fill in, clear
- short: 8 - 10 closed questions
- a short introduction which includes a presentation of the aim of the questionnaire and some words of different methods used in the gastronomy sector
Evaluation
This is how your work will be evaluated.
|
|
Beginning 0 |
Developing 5 |
Qualified 8 |
Exemplary 10 |
|
Score
|
|
Completed specific cutting methods in the gastronomy department |
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Methods of measuring chopping technics (worksheet) |
worksheet not filled out. |
Worksheet filled out. Lacking correct information and appropriate responses. |
Worksheet filled out. Correct answers but lacking descriptions that show knowledge has been gained. |
Worksheet filled out with correct answers and appropriate responses that demonstrate that knowledge has been gained. |
|
|
|
Procedure in which the students presented all the activities (attitudes) to be carried out with the 5 different Cutting methods |
No procedure |
Conclusion is less than one page and lacks deeper thinking and connections. |
Conclusion is appropriate length but lacks deeper thinking and connections. |
Conclusions in appropriate length demonstrates deeper thinking and connections. |
|
|
|
Questionnaire of vegetable cutting methods |
No questionnaire |
Questionnaire is lacking key components. |
Questionnaire contains all key components but not all directions were followed. |
Questionnaire contains all key components and all directions were followed. |
|
|
Conclusion
Don’t forget!
Regardless of the methods chosen, any cutting methods assessment should answer the following questions:
1. Tell us the tips for cutting?
2. What are the types of cutting methods?
3. Can you explain us one of the cutting methods?(Vichy)
4. What are the steps of Mirpoix Cutting?
5. Can you explain the feature of the brunoise cut
Credits
This webquest was created by a team of teachers, within the co-funded Erasmus plus KA2 partnership “English for hospitality” (EN4HOSTS), project number: 2017-1-RO01-KA201-037159, KA2 - Cooperation for Innovation and the Exchange of Good Practices ,KA201 - Strategic Partnerships for school education
The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.