Competency Based Learning Material

COMPETENCY BASED LEARNING MATERIAL
Sector : FOODS AND BEVERAGES
Qualification Title: COOKERY NC II
Unit of Competency: PREPARE SALAD AND DRESSING
Module Title: PREPARE SALAD AND DRESSING
San Antonio National Agro Industrial and Vocational High

School
Centro San Antonio, City of Ilagan, Isabela
Date Developed: Document No.

July 2010 Issued by:
Trainers Date Revised:
Methodology Level I February 2012 Page ii of vii
Developed by: NTTA
Templates Redilyn C. Agub
Revision # 01
HOW TO USE THIS MODULE
Welcome to the Module “PREARING SALAD AND DRESSING”. This

module contains training materials and activities for you to complete.
The unit of competency “PREPARE SALAD AND DRESSING contains

knowledge, skills and attitudes required for a COOKERY NC II course.
You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning
outcome there are Information Sheets, Operation Sheets, and Activity
Sheets. Follow these activities on your own and answer the Self-Check at the
end of each learning activity.
If you have questions, don’t hesitate to ask your teacher for assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
o been working for some time
o already have completed training in this area.
If you can demonstrate to your teacher that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don’t have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings show it to
your teacher. If the skills you acquired are still current and relevant to this
module, they may become part of the evidence you can present for RPL. If you
are not sure about the currency of your skills, discuss it with your teacher.
After completing this module ask your teacher to assess your

competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your own
pace.
Inside this module you will find the activities for you to complete
followed by relevant information sheets for each learning outcome. Each
learning outcome may have more than one learning activity.
Food Processing Date Developed: Document No.

NC II April 2018 Issued by:
Date Revised:
Processing Foods by Page 3 of 61
Fermenting and
Developed by:
Pickling Janine E. Ferrer
COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

CLEAN AND MAINTAIN KITCHEN
PREMISES Process Food by
1. Salting, Curing TRS512328
and Smoking
Process Food by
: PREPARE STOCKS, SAUCES TRS512331
2. Fermentation
AND SOUPS
and Pickling
Process Food by
3. PREPARE APPETIZERS Sugar TRS512329
Concentration
PREPARE SALADS AND Process Food by
DRESSINGS Drying and TRS512329
4.
Dehydration
Process Food by
5. PREPARE SANDWICHES Thermal TRS512330
Application
PREPARE MEAT DISHES
6 TRS512338
PREPARE VEGETABLES DISHES
7 TRS512332
8 PREPARE EGG DISHES TRS512332

PREPARE STARCH DISHES
9 TRS512332

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PREPARE POULTRY AND GAME TRS512333
10
DISHES
11 PREPARE SEAFOOD DISHES TRS512334
12 PREPARE DESSERTS TRS512335
13 PACKAGE PREPARED FOOD TRS512340

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MODULE CONTENT
UNIT OF COMPETENCY PREPARE SALADS AND DRESSINGS
MODULE TITLE PROCESSING FOOD BY

FERMENTING AND PICKLING
MODULE DESCRIPTOR:
This unit deals with the skills and knowledge required
in preparing and presenting salads and dressings
NOMINAL DURATION: 22 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare equipment, tools, materials and utensils
2. Prepare the raw materials
3. Perform alcoholic and acetic acid fermentation
4. Perform pickling activities
5. Perform lactic acid fermentation
6. Pack fermented products
7. Conduct post-production activities
ASSESSMENT CRITERIA:
1. Equipment and tools are prepared in accordance with
manufacturer’s specifications
2. Processing materials are sourced-out and made available according
to work requirements
3. Kitchen utensils are checked and sanitized in accordance with
manufacturer’s specifications.
4. Safety measures are applied in accordance with Occupational Safety
and Health Standards (OSHS)
5. Raw materials are sorted and graded in accordance with product
specifications and standards.
6. Raw materials are prepared based on specified procedures and
methods of processing.
7. Cleaned raw materials are weighed in accordance with approved
specifications.
8. Tools and utensils for raw materials are used based on work
requirements and manuals.

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9. Equipments are operated following manufacturer’s manual.
10. Prepared raw materials mixed with water according to
specifications
11. Mixture is allowed to boil and juice is extracted in accordance with
specifications and enterprise requirements
12. Extracted juice is cooled and mixed with other ingredients like
sugar and yeast in accordance with specifications
13. Fermentation procedures are done according to required period.
14. Post fermentation procedures are performed according to
enterprise procedures
15. Fermented products are evaluated using sensory testing
according to enterprise procedures
16. Ingredients for pickling mixture are prepared following
enterprise procedures.
17. Raw materials are prepared and combined with pickling mixture
according to the specified pickling procedure
18. Equipment are operated in accordance with manufacturer’s
specifications requirements
19. Perform product evaluation according to enterprise procedures.
20. Raw materials are mixed with required salt according to mixing
requirements
21. The mixture are left to ferment according to standard procedures
22. Concentration of lactic acid and brine solution is adjusted as
required based on enterprise standard.
23. Fermented products are collected according to cGMP.
24. Perform product evaluation according to enterprise procedures.
25. Fill products in appropriate packing material and required
temperature
26. Labeling is done according to FDA regulations (allergen program)
27. Integrity of seal is checked according to company
standard/manual
28. Air cool and/or water spray is use according to required cooling
temperature
29. Packing equipment are operated following manufacturer’s
manual
30. Packed finished food products are stored according to required
storage condition
31. Tools, materials and equipment are cleaned and stored based on
workplace procedures
32. Proper disposal of wastes are practiced according to
environmental rules and regulations

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33. Production data checklist is accomplished according to enterprise
protocol.

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LEARNING OUTCOME NO. 2
Prepare Raw Materials
Contents:
1. Sorting and grading raw materials.

2. Preparing cleaned raw materials.
3. Tools, utensils and equipment for preparing raw materials.
Assessment Criteria
1. Raw materials are sorted and graded in accordance with product

specifications and standards.
2. Raw materials are prepared based on specified procedures and methods
of processing.
3. Tools, utensils and equipment for preparing raw materials are used
based on work requirements and manuals.
Conditions
The participants will have access to:
1. WORKPLACE
2. Materials, Equipment , Tools, Utensils
Personal protective equipment
3. TRAINING MATERIALS
Manuals
Assessment Method:
1. Written Examination
2. Demonstration with oral questioning
3. Questioning
4. Observation

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Learning Experiences
Learning Outcome 2
Prepare Raw Materials
Learning Activities Special Instructions

1. Read Information Sheet 2.2-1 on Read carefully and internalized the
sorting and grading of raw materials. information sheet.
2. Answer Self-Check 2.2-1 Check yourself by answering self-
check and compare your answer
Compare answers to answer key 2.2-
with the Answer Key.
1
3.Perform Job Sheet 2.2-1 on sorting
and grading of raw materials Job sheet will help you to practice
your acquired skills.
Evaluate performance using
The performance criteria checklist
Performance Criteria Checklist 2.2-1
will be your guide to help you in
4.Read Information Sheet 2.2 -2 on
evaluating your performance and
preparing cleaned raw materials
work.
through specified procedures and
methods
5.Answer Self-Check 2.2-2
Compare answers to Answer Key 2.2-
2
6.Perform Task Sheet 2.2-2 on
preparing cleaned raw materials
through specified procedures and
methods
Evaluate performance using

7.Read Information Sheet 2.2 -3 on
tools utensils and equipment for
preparing raw materials
8.Answer Self-Check 2.2-3
Compare answers to Answer key 2.2-

3
After doing all activities of this
Learning Outcome (LO), you are
ready to proceed to the next
Learning Outcome (LO) on
Processing Food by Fermentation
and Pickling

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Information Sheet 2.2-1
Sorting and Grading Raw Materials.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify sorting and grading procedures.
2. Perform sorting and grading procedures.
Sorting and Grading
Sorting and grading are terms which are frequently used interchangeably in the
food processing industry, but strictly speaking they are distinct operations. Sorting
is a separation based on a single measurable property of raw material units, while
grading is “the assessment of the overall quality of a food using a number of
attributes”. Grading of fresh produce may also be defined as ‘sorting according to
quality’, as sorting usually upgrades the product.
Virtually all food products undergo some kind of sorting operation. There are a
number of benefits, including the need for sorted units in weight-filling operations
and the aesthetic and marketing advantages in providing units of uniform size or
color. In addition, it is much easier to control processes such as sterilization,
dehydration or freezing in sorted food units; and they are also better suited to
mechanized operations such as size reduction, pitting or peeling.
Criteria and Methods of Sorting
Sorting is carried out on the basis of individual physical properties.

Weight is usually the most precise method of sorting, as it is not dependent on the
geometry of the products.
Eggs, fruits or vegetables may be separated into weight categories using spring-
loaded, strain gauge or electronic weighing devices incorporated into conveying
systems.

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Using a series of tipping or compressed air blowing mechanisms set to trigger at
progressively lesser weights, the heavier items are removed first, followed by the next
weight category and so on.
These systems are computer controlled and can additionally provide data on
quantities and size distributions from different growers.
An alternative system is to use the ‘catapult’ principle where units are thrown into
different collecting chutes, depending on their weight, by spring-loaded catapult
arms.
A disadvantage of weight sorting is the relatively long time required per unit; and
other methods are more appropriate with smaller items such as legumes or cereals,
or if faster throughput is required.
Size sorting
Size sorting is less precise than weight sorting, but is considerably cheaper.
The size and shape of food units are difficult to define precisely. Size categories could
involve a number of physical parameters, including diameter, length or projected
area.
Diameter of spheroidal units such as tomatoes or citrus fruits is conventionally
considered to be orthogonal to the fruit stem, while length is coaxial. Therefore
rotating the units on a conveyor can make size sorting more precise.
The main categories of screens are fixed aperture and variable aperture designs.
Flatbed and rotary screens are the main geometries of the fixed bed screen and a
number of screens may be used in series or in parallel to sort units into several size
categories simultaneously.
The problem with fixed screens is usually contacting the feed material with the
screen, which may become blocked or overloaded. Fixed screens are often used
with smaller particulate foods such as nuts or peas. Variable aperture screens have
either a continuous diverging or stepwise diverging apertures. These are much
more gentle and are commonly used with larger, more delicate items such as fruit.
Grading

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Grading is classification on the basis of quality incorporating commercial
value, end use and official standards, and hence requires that some
judgment on the acceptability of the food is made, based on simultaneous
assessment of several properties, followed by separation into quality
categories. Appropriate inspection belts or conveyors are designed to present
the whole surface to the operator.
Machine grading is only feasible where quality of a food is linked to a
single physical property and hence a sorting operation leads to different
grades of material. Size of peas, for example, is related to tenderness and
sweetness, therefore size sorting results in different quality grades.
Techniques in Sorting and grading raw materials

It is the practice of separating products according the quality like color,
shape, maturity, feel, color and smell. Sometimes, grader and sorter remove
leaves, stems and other undesirable objects from produce.
In sorting and grading fruits and vegetables, the following qualities must
be considered:
1. Cleanliness
2. Uniformity of sizes
3. Free from blemishes
5. Desirable aroma, color, flavor and texture
6. Nutritive value

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Self- Check 2.2-1
Identification:
Direction: Identify what is being asked in the following statements.
____________1. It is “the assessment of the overall quality of a food using a number

of attributes”.
______________2. It is a separation based on a single measurable property of raw
material units
______________3. The most precise method of sorting, as it is not dependent on the
geometry of the products.
______________4. It is the practice of separating products according to the
quality like color, shape, maturity, feel, color and smell.
____________5. The feasibility where quality of a food is linked to a single
physical property and hence a sorting operation leads to different grades of
material.

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ANSWER KEY 2.2-1
1. Grading
2. Sorting
3. Weight
4. Techniques
5. Machine Grading

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JOB SHEET 2.2-1
Title: SORTING AND GRADING RAW MATERIALS
Performance Objective: Given the raw materials, you should be

able to perform the following sorting and grading.
Supplies/Materials : Raw materials
Equipment : Basket and Sorting tray
Steps/Procedure:
1. Check the presence of sorting and grading materials before doing
the task.
2. Separate cleaned from uncleaned fruits and vegetables.
3. Separate fruits from vegetables
4. Separate fruits and vegetable according to sizes by circles, oblong
etc.
5. Separate fruits and vegetables according to nutritive value
contents like vitamin A, C, D etc.
6. Separate fruits and vegetables according to their color.
7. Put the sorted fruits and vegetables together in each sorting trays.
Assessment Method:
 Demonstration

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CRITERIA
YES NO
Did you….
1. Check the presence of sorting and grading
materials before doing the task.
2. Separate cleaned from uncleaned fruits and
vegetables.
3. Separate fruits from vegetables
4. Separate fruits and vegetable according to sizes by
circles, oblong etc.
5. Separate fruits and vegetables according to
nutritive value contents like vitamin A, C, D etc.
6. Separate fruits and vegetables according to their
color.
7. Put the sorted fruits and vegetables together in
each sorting trays.

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Preparing Cleaned Raw Materials
1. Identify the different types of preparing raw materials.
2. Perform the types of preparing raw materials.
There are different kinds of preparing raw materials. These include peeling,
chopping, slicing, mincing, cutting, weighing, etc. The most common type of
food preparation is cutting. Taking into account that much of the reasoning
behind the different cuts tie into the ability to cook accurately first, and
aesthetically second is a foundational skill. Keeping these in mind will help
you determine what type of cut is appropriate for the dish you are cooking
and help you become a better cook.
The Basic Types of Cuts
The Julienne Cut
The julienne is a type of cut that is stick-shaped and very

thin. Cut from a squared off item, you will then slice that
item length-wise at a thickness of 1-2mm (1/16 in) leaving
you with thin rectangular cuts. Then, take the thin slices
and apply the same technique.
The fine Dice
The dice is the smallest dice you can have. While you
can mince to a smaller dimension, this method refers to
the smallest uniform size available for dicing. This
method is simple and only adds an additional step to the
Julienne method. Take your julienne cuts and bunch
them up with your hand. Then cut the julienne into
equally shaped dice. That’s it! While simple, it does take
a long time to master.

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The Small Dice
The small dice are similar to the fine dice, but it is

slightly larger. Start by following the steps to Julienne
your item. You want to slice your squared-off item at a
thickness of 3mm. Now it’s only a matter of finishing
off the dice as you would in the fine dice.
The Batonnet
The Batonnet is no different, and we are aiming

for a larger stick-cut. The batonnet is used when serving
a larger portion of an item such as a vegetable side, to
gain height in your dish, or to provide imposing linear
appeal to an otherwise linear-absent dish.
Squaring Off Your Items
Before cutting an item, we’re going to learn how to

square off the item you’re about to cook. The idea is to
get the item to a stage that allows your cuts to be done
uniformly. We will use the carrot as an example, as it is
the most common abnormally shaped item you will be
using. A lot of the skills you will learn will leave you
with a bunch of waste. This is not as bad as you think!
Once you get into the routine of making your own stocks
you will learn that much of the waste will be transformed
into delicious stocks. These techniques put form and
perfection first.
Self- Check 2.2-2

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Identification:
Direction: Identify the different basic cuts of vegetables.
_________________1.
_______________________2.
___________________________3.
_________________________4.
_______________________5.

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ANSWER KEY 2.2-2
1. small dice
2. julienne cut
3. square
4. fine dice
5.batonnet

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TASK SHEET 2.2-2
Title: PREPARING RAW MATERIALS

Performance Objective: Given the raw materials, you should be
able to perform the following basic cuts of fruits
and vegetables.
Supplies/Materials: Raw materials, knife, chopping board, bowls, utility

tray. Weighing scale
Equipment : cutting table
Steps/Procedure:
1. Prepare the tools and
equipments to be use.
2. Prepare the raw materials.
3. Observe safety measures before doing the task.
4. Start cutting the vegetables and fruits by Julienne Cut.
5. Put the finished task to the bowl.
6. Cut again another vegetable by fine dice and put in a separate
bowl.
7. Cut another vegetable by small dice and place it in a bowl.
8. Cut vegetable by Batonnet and place it in a bowl.
9. Lastly, cut the vegetable by square and place it in a bowl.
Assessment Method:
 Demonstration

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CRITERIA
YES NO
Did you….
2. Prepare the tools and equipments to be use.
3. Prepare the raw materials.
4. Observe safety measures before
doing the task.
5. Start cutting the vegetables and fruits by Julienne
cut.
6. Put the finished task to the bowl.
7. Cut again another vegetable by fine dice and put
in a separate bowl.
8. Cut another vegetable by small dice and place it
in a bowl.
9. Cut vegetable by Batonnet and place it in a bowl.
10. Cut the vegetable by square and place it in a bowl.

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Tools, utensils and equipment for preparing raw materials.
1. Identify the different tools, utensils and equipment used.
2. Inculcate the uses of different tools, utensils and equipment for
raw materials.
The world of kitchen gadgets expands every day. From blenders, food
processors, bread makers and dual ovens, both experienced cooks and those
new to the kitchen often love experimenting with new tools. However no
kitchen can do without cutting implements. Without this, cooks would be
lost with no way to dice, cube or slice things for their recipes. Fortunately,
the world of cutting instruments is wide and highly varied. It does not just
contain knives, though they are just as important as other implements.
1. Knife- a tool used for cutting.
Basic Knife Sets:

b. Chef’s knife- is an all-purpose knife used
for chopping, slicing, and mincing.
b. Paring knife- used for peeling and paring

fruits and vegetables.
c.Serrated knife – for cutting bread, tomatoes,

delicate fruits and cake.
d.Santoku knife –“santoku” means “three vitues”

and applies to this knife due to its triad abilities
which are chopping, dicing, and mincing.

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2. Chopping board - a durable board on which
food may be cut and chopped.
3. Bowls – it is where the raw materials

are to be put after cutting.
4. Utility trays- it is where the raw

materials to be placed after sorting.
5. Weighing scale - this are used to

measure the weight of an item.
6. Cutting table – a plain object where

cutting takes place.

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Self- Check 2.2-3
Test I
Multiple Choice:
Direction: Choose the letter of the best answer. Write the letter of your
choice on you answer sheet.
1. A tool used for peeling and paring fruits and vegetables.
a. Paring knife
b. Serrated blade
c. Santoku knife
d. Chef’s knife
2. It is a durable board on which food may be cut and chopped.
a. Cutting table
b. Weighing scales
c. Chopping board
d. Utility trays
3. What is the meaning of “Santoku”?
a. blade
b. cutting
c. mincing
d. three virtues
4. What are the tools used to measure the weight of an item?
a. Chef’s knife
b. Bowls
c. Weighing scales
d. Serrated knife
5. It is a plain object where cutting takes place.
a. Santoku knife
b. Utility trays
c. Paring knife
d. Cutting table

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Test II
TRUE or FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is not.
___________1. A kitchen can do everything without cutting implements.
___________2. Serrated knife is used for cutting bread, tomatoes, delicate

fruits and cake.
___________3. Bowls are where the raw materials are to be put after cutting.
___________4. A paring knife is an all-purpose knife used for chopping,

slicing, and mincing.
___________5. Utility trays are where the raw materials to be placed after
sorting.

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ANSWER KEY 2.2-3
Multiple Choice :
1. A
2. C
3. D
4. C
5. D
TRUE or FALSE:
1. FALSE
2. TRUE
3. TRUE
4. FALSE
5. TRUE

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References:
 https://www. agriinfo.com
 https://culinary.utk.edu
 https://theculinarycook.com
 https://www.coursehero.com
 www.indepthinfo.com
 https://www.rsipvision.com
 www.hyfoma.com
 www.buhlergroup.com
 www.fao.org
 https://onlinelibrary.wiley.com

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COMPETENCY BASED LEARNING MATERIAL

Sector : FOODS AND BEVERAGES

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE SALAD AND DRESSING

Module Title: PREPARE SALAD AND DRESSING

San Antonio National Agro Industrial and Vocational High

Date Developed: Document No.

Welcome to the Module “PREARING SALAD AND DRESSING”. This

The unit of competency “PREPARE SALAD AND DRESSING contains

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

If you can demonstrate to your teacher that you are competent in a

After completing this module ask your teacher to assess your

Food Processing Date Developed: Document No.

No. Unit of Competency Module Title Code

PREPARE VEGETABLES DISHES

8 PREPARE EGG DISHES TRS512332

Food Processing Date Developed: Document No.

11 PREPARE SEAFOOD DISHES TRS512334

12 PREPARE DESSERTS TRS512335

13 PACKAGE PREPARED FOOD TRS512340

Food Processing Date Developed: Document No.

UNIT OF COMPETENCY PREPARE SALADS AND DRESSINGS

MODULE TITLE PROCESSING FOOD BY

NOMINAL DURATION: 22 HOURS

Food Processing Date Developed: Document No.

Food Processing Date Developed: Document No.

Food Processing Date Developed: Document No.

1. Sorting and grading raw materials.

1. Raw materials are sorted and graded in accordance with product

The participants will have access to:

Food Processing Date Developed: Document No.

Learning Activities Special Instructions

Evaluate performance using

Compare answers to Answer key 2.2-

Food Processing Date Developed: Document No.

Sorting and Grading

Criteria and Methods of Sorting

Sorting is carried out on the basis of individual physical properties.

Food Processing Date Developed: Document No.

Food Processing Date Developed: Document No.

Techniques in Sorting and grading raw materials

Food Processing Date Developed: Document No.

____________1. It is “the assessment of the overall quality of a food using a number

Food Processing Date Developed: Document No.

Food Processing Date Developed: Document No.

Performance Objective: Given the raw materials, you should be

Supplies/Materials : Raw materials

Equipment : Basket and Sorting tray

Food Processing Date Developed: Document No.

Food Processing Date Developed: Document No.

The Basic Types of Cuts

The Julienne Cut

The julienne is a type of cut that is stick-shaped and very

The fine Dice

Food Processing Date Developed: Document No.

The small dice are similar to the fine dice, but it is

The Batonnet is no different, and we are aiming

Squaring Off Your Items

Before cutting an item, we’re going to learn how to

Self- Check 2.2-2

Food Processing Date Developed: Document No.