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URL:https://www.learndesk.us/class/5385279546327040/lesson/8f1968e42cb86f4518629d08d0f42e30?ref=outlook-calendar
SUMMARY:Lesson 20: Diagonal, Celery
DTSTART;TZID=America/Los_Angeles:20260517T190000
DTEND;TZID=America/Los_Angeles:20260517T200000
LOCATION:https://www.learndesk.us/class/5385279546327040/lesson/8f1968e42cb86f4518629d08d0f42e30?ref=outlook-calendar
DESCRIPTION: 
When diagonal cutting, the knife enters at a 45 ° angle. This method reduces cooking time because more surface is exposed to the heat, ensuring tenderness and an attractive shape. The left hand (the guiding hand) should be relaxed and assume a 45° angle. The cutting motion is a smooth, backward draw of a very sharp knife followed by a roll of the wrist to prevent slices from sticking together. Tender, fleshy vegetables (cabbage) or cylindrical or vegetables with stalks  (celery) are sliced diagonally-or French cut-to avoid a stringy texture.
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, don't you worry. First focus on the technique, your safety, and the precision of each cut


https://www.learndesk.us/class/5385279546327040/lesson/8f1968e42cb86f4518629d08d0f42e30?ref=outlook-calendar
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