cutting techniques for culinary management.pptx

cutting techniques

1. CUTTING TECHNIQUES Part of basic food preparation is cutting techniques Cutting techniques play a vital role in training Proper cutting techniques ensure uniformity of food cuts. Precise cut also gives an aesthetic appeal to the food .

2. Cutting Techniques The following are the most common cutting techniques often found in recipes. Chop is the cutting of food in small uneven pieces with more or les 1/4 inch or a coarse chop with 1/2-to-3/4-inch irregular pieces.

3. Minced s cutting into any tiny irregular pieces less than 1/8 inch

4. Paysanne s a broad but thinner cut. to give chunkier texture in vegetables, this cut is used. Paysanne cut could be used in soups such as  Chicken Noodle Soup, or Turkey Soup.

5. Julienne refers to cutting into long, thin strips, matchstick-like in shape. it is typically used for a firm vegetable like carrots, cucumbers, or celery.

6. Fine Julienne  a preparation or garnish of food that has been cut into thin strip

7. Brunoise is a tiny cube cut of 5 mm on each side. it is often used in sauces because the small pieces cook down well and release flavors quickly

8. Fine brunoise (pronounced "broon-wahz") is a basic culinary arts knife cut which is essentially a tiny cube measuring 1/16 inch × 1/16 inch × 1/16 inch. It's produced by first creating a fine julienne and then cutting it into cubes.

9. Chiffonade to do this, place the leaves to be chopped in either s stack or roll them tightly. then use a smooth rock chop to slice very thin strips

10. Macedoine Macedoine cut could be used in the preparation of soups, salads, and stock.

11. Slice refers to cutting of food into large or flat thin thin pieces

12. Batonnet A true batonnet cut measures ¼-inch by ¼-inch and is about 2 to 3 inches long. These carrot sticks can be eaten raw with dips, or roasted, steamed, and sautéed in side dishes.

13. Cube M eans to cut food into pieces that are even, like a square. The size is usually about the same as the chopped pieces sizes; about 1/3 to 1/2".

14. Dice Dice" means to cut food into even, small squares about 1/4" in diameter. And "mince" means to cut foods into even, very small pieces about 1/8" in diameter

15. Femierre Fermière is  an irregular slice . Shapes may vary, depending on the item, but the pieces should be of uniform size. Thickness must also be uniform, usually around ½ inch (3 mm). Cut the item lengthwise into pieces of roughly uniform size and shape