Skills Demonstration Sessions Menu Table Below is a summary and skills demonstration sessions students are to conduct for this unit. Skills Demonstration 1 1. Knife skills, knife care and knife sharpening: precision cuts used in a commercial kitchen: brunoise chiffonnade concasse jardinire julienne macedoine mirepoix paysanne. 2. Use of mixer, oven, weighing and measuring equipment, bowls, knives, chopping boards, cake tins, peelers, decorating equipment and cake coolers Beer batter Battered Fish Fillet Cucumber Raita Avocado and orange salad 3. Use of oven, weighing and measuring equipment, bowls, knives, chopping boards, rolling pins, baking trays, serving equipment and platters Sausage rolls Skills Demonstration 2 1. Use of deep fryer, mixer, whisks, bowls, weighing and measuring equipment, knives (including filleting knife), chopping boards, tongs