BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
BEGIN:VEVENT
URL:https://www.learndesk.us/class/5385279546327040/lesson/76d6127c2ff5e1c401341ce9c1f8346f?ref=outlook-calendar
SUMMARY:Lesson 8. Julienne, Carrot
DTSTART;TZID=America/Los_Angeles:20260517T190000
DTEND;TZID=America/Los_Angeles:20260517T200000
LOCATION:https://www.learndesk.us/class/5385279546327040/lesson/76d6127c2ff5e1c401341ce9c1f8346f?ref=outlook-calendar
DESCRIPTION: 
How to Julienne Carrots

There are two ways to julienne carrots:

The classic French method. Peel the carrot and cut it into 2 to 3-inch lengths. Cut a thin slice off one side to make a stable base. Place the flat side down, and slice into uniform planks about 1/16 to 1/8-inch across. Stack a few planks at a time and slice them into 1/16- to 1/8-inch-thick strips (the same width as the slabs).
The simpler method. Starting with the root end, slice the carrot thinly on a bias (diagonal), stack a few slices at a time, and slice them again the long way into uniform, thin matchsticks. Besides getting to ditch the ruler in this second version, you’ll have fewer scraps going to waste, making better use of the vegetables.

You can try either technique on other round and firm vegetables such as zucchini, parsnips, and celery.
Assignments:

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

Reminder: Speed will come,...

https://www.learndesk.us/class/5385279546327040/lesson/76d6127c2ff5e1c401341ce9c1f8346f?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
BEGIN:VALARM
TRIGGER:-PT10M
DESCRIPTION:Class Reminder
ACTION:DISPLAY
END:VALARM
END:VEVENT
END:VCALENDAR