When we were making omelets and breakfast hashes we learned how to hold a knife properly and the various forms of cutting vegetables. My successes were handling the knife properly, carrying the blade downwards, and placing the knife beside the sink when dishwashing. Although, a challenge that I needed to face was speed and precision considering I wasn’t used to the new concept. I was slower than average and the ratio between each vegetable wasn’t even. I wasn’t able to overcome it but I significantly improved from my first vegetable to my last. In addition, there are various different ways to cut vegetables such as mincing, dicing, and much more, and the purpose is to create a different texture.