CUTTING TECHNIQUES. KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Leonardo da Vinci project 2010 – 2012 OZDERE TAHIR ÇAMUR OTELCILIK ve TURIZM MESLEK LISESI-TURKEY www.fb4youldv.com. HOW TO HOLD CHEF’S KNIFE. PROPER CHEF’S KNIFE GRIP.
KITCHEN AND RESTAURANT GUIDE FOR STARTERS
Leonardo da Vinci project 2010 – 2012
OZDERE TAHIR ÇAMUR OTELCILIK ve TURIZM MESLEK LISESI-TURKEY
The thumb grips the knife around the top of the blade , with the hand wrapped around the bolster of the knife.
Vegetables are cut according to their physical features and where they are used. The usage of these techniques are all the same in international kitchens.
We cut the food item into the smallest piece with this technique. The food item is first julienned and then turned a quarter turn and diced, producing cubes of a side length of about 3mm or less on each side. We use this technique as a garnish in many dishes and in consommé.
The food item is cut into 1 cm cubes. All the vegetables can be cut with this technique. This technique is used in consommé and for garnishing and for salads.
This type of cut is typically ¼ inch (6.35mm) by ¼ inch (6. 35mm) and 2 inches (about 5cm) long. It is similar to julienne but it is larger and it is used to set up a vegetable for dicing. It is used in garnishes which are made with potatoes, celery and carrots.
The food item is cut into 1-2 mm thick discs. It is applied to carrots, cucumbers, courgettes. They are used in salads and for garnishing
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By Meltem YILDIRIM, Fatma İLERİ, Hakan OTAR and Students
OZDERE TAHIR CAMUR OTELCILIK ve TURIZM MESLEK LISESI-TURKEY