Braising & Stewing, Pasta

KitchenStudy/ReadingInstructor Resources

Part I: Safety, Sanitation and Knife Skills, con’t.

  • Hand-Washing
  • Kitchen/Station Set-Up
  • Mise en Place
  • Knife Skills
    • Each student completes the following:
      • Classic or Precision Knife Cuts:
      • Additional knife skills:

Part II:

  1. Each group of 4 students completes the following:

Part III: (While the beef and chicken cook…)

  • Each student completes the following:


  • “Ch. 20 Braising and Stewing.” The Professional Chef. 9th ed.
  • “Ch. 25 Cooking Pasta and Dumplings.” The Professional Chef. 9th ed.





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