1. Knife Skills

2. Supplies Needed
Set of boards from your kitchen: located in the cabinet next to the oven
Set of knives: located in the sharp utensils drawer
1 plate
1 serving bowl with water in it
1 wet piece of paper towel per cutting board to place underneath

3. Practice Paring Pare/Peel the skin off of the potato using the potato.
Watch the teacher do it first (modeling)
Practice…each group member must pare their own potato
Observation…each group member must watch the other group members to see if they are using proper technique

4. Dice Dice the potato into uniform pieces using a chef’s knife
Watch the teacher do it first (modeling)
Practice (on the cutting board) each member cutting their potato into uniform pieces. Cut pieces must be placed in the bowl of water to keep the potato from browning
Observation…each group member must watch the other group members to see if they are using proper technique

5. Fried Potatoes Supplies needed: Skillet Skillet lid Vegetable Oil
Potatoes, water drained off
Salt/Pepper to taste

6. Directions…
Coat the bottom of the pan with vegetable oil…just enough to coat, approx 2-3 Tbsp.
Heat the oil over med-high heat (number 6 on the dial)
Once the oil is hot add the drained potatoes into the oil (remember, oil and water don’t mix).
Cover with the lid to retain heat and moisture any time you are not stirring.
Cook on that side (don’t stir) for a few minutes, until that side of the potato has had time to start browning.
Once they are brown on the first side then stir to cook the other side(s) of the potato…continue the process of stirring and covering with the lid until the potatoes are crispy on the outside, but tender all the way through.

7. Once potatoes are done…
Serve potatoes on a plate
Use ketchup…if you’d like
EAT QUICKLY
CLEAN UP