Vegetables cuts
This is a very important topic for a culinarian. There are many cuts of vegetables for variety of cooking purposes.
You may or may not use all these cuts on your job but as a culinary student the knowledge of vegetable cuts will improve the professionalism of the food you cook.
Each cut yields a standardized cut piece of food. The three basic shapes for these cuts are the strip, the cube and the chop.
Learning to cut and practice these techniques will help you lower stress and speed up your cooking ability.
The secret tip is to have a quality set of sharp cutting knives and a good cutting board, like Rusabl Bamboo Chopping Board
to cut down food contamination and safeguard the blades.
Also Read – Methods Of Cooking And Effects Of Heat On Foods
Following are the several Types of Cuts Of Vegetables – click each type of cut for details (will be updated soon)
Julienne
Jardinier
Brunoise
Macedoine
Lozenge
Slicing
Paring
Chiffonade
Paysanne
Tourne
Fluting
Chopping
Ciseler
Pluche
Emincer
Matignon
Mincing
Parisiene
Segment
Two key things to remember during cutting vegetables is uniformity and aesthetics.
Uniform and professionally cut vegetables enhance the visual appeal and appetite of the guest, giving more satisfaction to them and revenue to us.
Basic satisfaction from food comes from eye appeal of the food. Chefs say, people first eat with eyes, then with mouth.
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