Vegetable Cuts Lesson

I have attached a clear description with regards to stretching and challenging students during this lesson.

Equipment needed:
Chef Knives, Chopping Boards, Peelers, A4 paper and Carrots.

By the end of the lesson the students will learn the different vegetable cuts used in the catering/food industry, they will then demonstrate how to cut each of the cuts. The PPT includes links to two videos and explains what students need to do.

I personally use the video to guide students to cut the first vegetable cut and then I encourage them to demonstrate how to cut the rest using their knowledge and the use of investigation, by using the vegetable cuts poster which is located in my room. This encourages students to research and explore independently rather than relying on the teacher for the answer.

The students REALLY ENJOY this lesson. They feel an increased sense of confidence and pride when working in the kitchen. All of the students I have talked to have agreed that they ALL learnt a lot in this lessons which they did not know how to do before.

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  • Vegetable-Cuts-Stretch-and-Challenge.docx
  • vegetable-cuts.pptx

About this resource


Created: Sep 18, 2015

Updated: Jul 17, 2019

docx, 858 KB


pptx, 767 KB


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