# CTE Resource Center - Verso - Culinary Arts Specialization Task 2126556352

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Produce classical cuts.


Production should include use of the appropriate knife (e.g., chef, paring, tourné, boning, slicer) for
  • julienne
  • batonnet
  • brunoise
  • large, medium, and small dice
  • tournée
  • chiffonade
  • concasse.

Process/Skill Questions

  • Why are consistent knife cuts needed when cooking?
  • How does one determine the appropriate knife for a task?
  • What role does the chef play in ensuring that the proper cut is used in accordance with a standardized recipe?
  • How does one identify proper cuts?
  • How do active listening skills ensure accuracy in preparation?
  • Why is consistency in knife cuts among production staff vital to a standardized recipe?
  • What safety procedures are critical when using knives?
  • How do proper knife skills aid time management and food consistency?
  • How does the recipe determine the type of knife cut to be used?

Other Related Standards

FCCLA National Programs

Career Connection: My Career


Career Connection: My Life


Career Connection: My Path


Career Connection: My Skills


Power of One: A Better You


Power of One: Working on Working


FCCLA: STAR Events (2019)

Check the national FCCLA portal.


Culinary Arts


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate professional skills in safe handling of knives, tools, and equipment.