Lesson Plan: Knife Safety
National Family & Consumer Sciences Standards:
9.0: Food Science, Nutrition & Dietetics
9.2.5: Demonstrate practices and procedures that assure personal and workplace health and hygiene.
Common Core State Standards:
RST.9-10.3: Follow precisely a multi-step procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text
Knives can be the most dangerous tool in the kitchen, yet they are essential for food preparation. Students will learn about and use a variety of knives for different purposes in the foods lab.
The student will understand and demonstrate proper knife usage.
Time: 1 – 50 minute class period
Knife Safety pdf. – for absent students
Knives and carrots to cut up
Using a chef’s knife, demonstrate how to cut up a carrot into even slices.
Watch and take notes on the Knife Safety PowerPoint. There are video links to YouTube within the PowerPoint.
Have students use their chef’s knives to practice chopping carrots using “the claw”.
Students who were absent can access the YouTube video, Powerpoints and online quiz. Teachers may also choose to give students the Knife Safety pdf, which contains all of the information from the PowerPoint.
Flipped Instruction/Independent Study Option:
Students may learn all of the lesson content online at KPCompass.com. The teacher may give the student the course code: VXMQNH9P to enter they have logged onto the site. Then under “Washington State Safety Project” they can click on “Kitchen Safety Tips”, then “Knife Safety” to learn the information and to take the associated quiz.
Teachers wishing to have their own class site on KPCompass.com will have instant access to all of their student progress. For a free class site, please contact the webmaster at: Dawn_Boyden@lkstevens.wednet.edu.