In this lesson, the focus is on the use of knives in the kitchen, particularly in preparing vegetables before cooking. The teacher emphasizes different cutting techniques, including the important six cuts: julienne, brunoise, jardiniere, macΓ©doine, paysanne, and chiffonade. Students will watch a detailed video demonstrating these techniques and will practice them together. The lesson aims to enhance students’ skills in food preparation as part of the curriculum.
