Exercises: Module 02 — Knife Skills and Prep¶

STUB — Full exercises to be written when this module is fully developed.

Instructions¶

Complete each exercise in order. For knife skills, repetition is essential — aim to perform each cut exercise at least three times before moving to the next module.

Preview of Exercise Topics¶

1. Easy — Identify knife cuts from photographs; match cut name to dimensions
2. Easy — Practice the pinch grip and claw grip (no cutting — just grip awareness)
3. Easy — Chiffonade a bunch of basil
4. Medium — Produce a 1 cm medium dice of one onion, one carrot, and one stalk of celery
5. Medium — Produce a julienne and brunoise of one medium carrot
6. Medium — Prepare a classic mirepoix for a stock (from Module 03)
7. Hard — Produce a fine brunoise of 200 g of any root vegetable; all pieces must be uniform; photograph result
8. Hard — Execute a full prep mise en place for a three-component recipe
9. Expert — Tourné eight medium potatoes; consistency is the mark of skill

Full exercise text, scaffolding, and reflection prompts to be written.