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URL:https://www.learndesk.us/class/5385279546327040/lesson/63a1ab8f77a993311b1296bdec7ea0e0?ref=outlook-calendar
SUMMARY:Lesson 2. Fine Julienne, Onion
DTSTART;TZID=America/Los_Angeles:20260517T190000
DTEND;TZID=America/Los_Angeles:20260517T200000
LOCATION:https://www.learndesk.us/class/5385279546327040/lesson/63a1ab8f77a993311b1296bdec7ea0e0?ref=outlook-calendar
DESCRIPTION: 
Julienne Onions are used for many applications, some of the most famous are Onion soup, Fajitas, and on salads. For that cut, we do not need the core as we want the slices to fall off. 
To julienne an onion:

Trim away the top and bottom, then remove the outer peel.
Stand the onion on one of its ends, and cut it in half vertically.
Working with one half at a time, place the onion cut side down and with one of its round edges facing your knife.
Angle your knife at 45 degrees from the cutting board and begin slicing into matchstick-size pieces.
Continue cutting in a radial manner, gradually changing the angle of the knife with each cut.
By the time you reach the middle of the onion, your knife should be at a 90-degree angle to the cutting board. When you’re most of the way through, and it begins to feel a little unstable, flip over the onion and continue slicing.

Assignments:

Practice until you feel comfortable with this cut
Save the scraps where you will find recipes on the bonus...

https://www.learndesk.us/class/5385279546327040/lesson/63a1ab8f77a993311b1296bdec7ea0e0?ref=outlook-calendar
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