Equipment/Math/Terms: Taco prep (Day 1)

Goal:
Practice a variety of knife cuts including slicing, dicing, chopping, and mincing to prepare ingredients for tacos.

Daily Agenda:

1. Knife Skills review
2. Pre-lab tacos (late start tacos)

3. Review recipe with job roles 1-Manager  2-Chef  3-Sous Chef  4-Supplier 

4. Taco prep (cut bell peppers, onions, tomatoes, and measure seasonings)
3 small ziploc bags:

• 1 small ziploc bag (bell peppers, onions, and garlic)
• 1 small ziploc bag (lettuce and tomatoes)
• 1 custard cup spices

PRE-LAB QUESTIONS! 
1. What knife cuts are you using for the following vegetables:

• Onion
• Bell Pepper
• Lettuce
• Tomato

2. Which vegetables are stored together?

Day 2 Pre Lab Questions:

1. What should the level of heat be at when sautéing the vegetables?

2. How many ounces of ground beef are you using?

3. When do you add the water to your recipe?