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    Basic Knife Cuts of Vegetable

    Uploaded by

    Marlon James F. Tobias
    This document provides instructions on basic knife cuts for vegetables, including rough chop, dice, mince, slice, julienne, brunoise, and chiffonade. It explains each cut and provides examples. Students are asked to practice the cuts at home and bring ingredients to demonstrate individually in class. The document closes with a prayer.

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

    Basic Knife Cuts of Vegetable

    Uploaded by

    Marlon James F. Tobias
    182 views20 pages
    This document provides instructions on basic knife cuts for vegetables, including rough chop, dice, mince, slice, julienne, brunoise, and chiffonade. It explains each cut and provides examples. Students are asked to practice the cuts at home and bring ingredients to demonstrate individually in class. The document closes with a prayer.

    Original Description:

    Teaching Demonstration in TLE

    Original Title

    Demonstration

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    This document provides instructions on basic knife cuts for vegetables, including rough chop, dice, mince, slice, julienne, brunoise, and chiffonade. It explains each cut and provides examples. Students are asked to practice the cuts at home and bring ingredients to demonstrate individually in class. The document closes with a prayer.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    182 views20 pages

    Basic Knife Cuts of Vegetable

    Uploaded by

    Marlon James F. Tobias
    This document provides instructions on basic knife cuts for vegetables, including rough chop, dice, mince, slice, julienne, brunoise, and chiffonade. It explains each cut and provides examples. Students are asked to practice the cuts at home and bring ingredients to demonstrate individually in class. The document closes with a prayer.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 20

    Basic Knife Cuts of

    Vegetable

    By: Marlon James F. Tobias


    Presented to: Mr. Joemar Cabradilla, Instructor
    Mrs.Florence D. Sembrano, Instructor
    Heavenly Father, we thank you for this wonderful day you have given unto us.
    Thank you for the strength and blessing you have showered upon us. Lord, please
    forgive us for the sins we have committed in the past. We also ask you to bless us
    guide us and give us wisdom, we continue our lessons for this day. We thank you
    Lord and this we ask in Jesus name. AMEN.
    Student’s Activity
    Direction: Guess the Picture

    R ___ ___ G ___ ___ ___ _____ P


    D _____ _____ ___
    _____ I _____ C ___
    S _____ _____ C ___
    J ____ L ____ ___ _____ N ___
    B ____ ____ ____ ___ I ___ E
    C ____ ____ ____ ___ O___ ___ DE
    Remember!
    Always be careful on handling knives, Don’t forget also to wear your apron and hairnet
    when preparing food. For food safety, sanitize your hands through hand washing and
    applying liquid sanitizer.
    Cutting of vegetable greatly affects a dish’s cooking
    time and its final outcome. Proper use of knife cuts on
    vegetables will provide a quality dish. It will also add a
    good presentation to our dish.
    1. Rough Chop
    A rough chop is the most basic vegetable cut. It produces pieces that are “roughly” the
    size of a large dice (3/4 to 1 inch) without precision. If a recipe does not specify how a
    vegetable is to cut, chefs will use a rough chop to halve the quarter to make the piece
    smaller.
    2. Dice
    Dicing vegetable help food cook more quickly and look more. A dice is a cube cut made
    by slicing a vegetable vertically and horizontally to achieve a checkered pattern.
    Examples: potatoes, tomatoes, and bell pepper.
    Large dice- ¾ inch, medium dice- ½ inch small dice- ¼ inch.
    3. Mince
    A mince is essentially a very fine chop that when perform on a vegetable (e.g. garlic) will
    resemble a coarse paste. Minced vegetables dissolve quickly and are perfect for cooking
    broths and sauces.
    4. Slice
    Slicing a vegetable typically results in flat, round vegetable discs. This makes layering and
    stacking vegetables on top of each other easier. The thickness of the slice will vary
    depending on the recipe.
    Example: Potato Chips
    5. Julienne
    Often referred to as the “match stick cut “. A is used in recipes like coleslaw, spring rolls,
    and wraps when vegetables need to be thin and elongated.
    Julienne- 1/8 inch / 2 inches
    Fine Julienne- 1/16 inch/ 2 inches
    6. Brunoise
    The brunoise is essentially a julienne cut cube. It produces pieces measuring 1/8 or 1/16
    inch depending on the size of the julienne.
    7. Chiffonade
    A chiffonade is most often used to slice leafy green vegetable or herbs that are to be
    stirred into a recipe or used as a garnish. To properly executes a chiffonade, neatly stack
    leaves that are roughly the same size roll the stack from stem to tip. Slice the roll
    lengthwise several times to create beautiful ribbons.
    Assignment:
    Practice at home the basic knife cuts on vegetable that we performed. Tomorrow bring
    your ingredients and Apron and Hairnet for your performance. You will perform
    individually.
    Thank You for Listening and
    May God Bless Us All!

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