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    Cutting Process

    Uploaded by

    Christina Sofia Avila Mulintapang
    This document discusses different types of vegetable cuts used in cooking, including julienne, batonnet, cube, dice, brunoise, paysanne, turning cuts like printaniere and jardiniere, and minced. It also describes other cutting techniques like chopping, grating, shredding, quartering, pounding, and mashing. The types of cuts range from long thin strips to small uniform cubes or squares of different sizes. Understanding various cuts allows preparing food with the appropriate shapes.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Cutting Process

    Uploaded by

    Christina Sofia Avila Mulintapang
    92 views18 pages
    This document discusses different types of vegetable cuts used in cooking, including julienne, batonnet, cube, dice, brunoise, paysanne, turning cuts like printaniere and jardiniere, and minced. It also describes other cutting techniques like chopping, grating, shredding, quartering, pounding, and mashing. The types of cuts range from long thin strips to small uniform cubes or squares of different sizes. Understanding various cuts allows preparing food with the appropriate shapes.

    Original Description:

    COOKERY cutting process

    Original Title

    CUTTING PROCESS

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    This document discusses different types of vegetable cuts used in cooking, including julienne, batonnet, cube, dice, brunoise, paysanne, turning cuts like printaniere and jardiniere, and minced. It also describes other cutting techniques like chopping, grating, shredding, quartering, pounding, and mashing. The types of cuts range from long thin strips to small uniform cubes or squares of different sizes. Understanding various cuts allows preparing food with the appropriate shapes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    92 views18 pages

    Cutting Process

    Uploaded by

    Christina Sofia Avila Mulintapang
    This document discusses different types of vegetable cuts used in cooking, including julienne, batonnet, cube, dice, brunoise, paysanne, turning cuts like printaniere and jardiniere, and minced. It also describes other cutting techniques like chopping, grating, shredding, quartering, pounding, and mashing. The types of cuts range from long thin strips to small uniform cubes or squares of different sizes. Understanding various cuts allows preparing food with the appropriate shapes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 18

    CUTTING PROCESS

    COOKERY 9
    CUTTING PROCESS
     Is all about preparing food using
    appropriate cutting tools and device
    depending on the ingredients needed
    to be cut.
    DIFFERENT TYPES
    OF VEGETABLE CUT
    JULIENNE
    A long strip cuts mostly for garnishing soup, sauces, salads,
    or main dishes. The commonly type of vegetable used in this
    cut are carrots, potatoes, bell pepper, celeries, and leafy
    herbs called chiffonade.
    BATONNET
    A long, rectangular cut used for French fries potatoes. A
    basic knife cut measuring ½ inch x ½ inch x 2½ - 3 inches.
    CUBE
     Refers to food that has been cut into uniform box shaped pieces with
    all sides equal. Cooked meats are often cut into cubes to be used in
    recipes such as salads and casseroles.
    DICE
     Dicing generally refers to cutting square pieces into fine, medium, and
    large cubes that range in size from less than ⅛ inch square to
    approximately ¾.
    BRUNOISE
    The finest diced cut with approximate size of ⅛ x ⅛ x ⅛
    inch.
    PAYSANNE
    Thin square cut with approximate sizes ½ x ⅛ inch.
    TURNING VEGETABLE
    Requires a series of cuts that simultaneously trim and shape
    the vegetable like a football large marble called (printaniere)
    or quail egg’s shape called (jardinière).
    MINCED
    Mincing is a food preparation technique in which food
    ingredients are finely divided into uniform pieces than diced
    or chopped foods, and is often prepared with chef’s knife or
    food processor.
    OTHER VEGETABLE
    CUTTING PROCEDURE
    o CHOP
    • To cut food into small pieces using hard strokes.
    o GRATE
    • To cut foods into strips using grater.
    o SHRED
    • To cut food into long strips using shredder.
    o QUARTER
    • To cut food into small equal part.
    o POUND
    • To cut food into pieces using mortar and pestle.
    o MASH
    • To cut food usually cooked using a masher.

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