Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Learning Objectives
•To understand the different classical vegetable cuts used in cooking
• To Understand the importance of the correct knife skills used and why
• To Understand what the different vegetable cuts can be used for in cooking
StarterIn small pairs or groups write down how many different vegetable you know,
you can take five minutes to do this then we will discuss as a class
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Classic Vegetable Cuts include :- Mirepoix, Julienne, Brunoise, Batons or Jardinières, Turned vegetables à l'Anglaise, Rubans, Chiffonade and PaysanneKnife skills and techniques
Before we start to prepare and cut classical vegetable cuts we need to know about how to handle knives and the health and safety that must be followed when using all kitchen knives!Below is are examples of how a knives should be held correctly when preparing food products
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Knife Safety, No Running, Correct use of Equipment
Knife and kitchen Safety is very importantDon't end up like this !!
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Julienne
Julienne vegetables are the finest, matchstick vegetable cuts. The uniform strips add a dash of colour and beauty to dishes. First, wash and peel the vegetable, as needed Cut a flat surface on each of the vegetable’s four sides, making a rectangle shape. Cut 1/8-inch thick slices, lengthwise through the vegetable. Stack the vegetable rectangles flat, one on top of the other, and repeat the 1/8-inch thick, lengthwise slices. These are julienne cuts.
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Brunoise Brunoise vegetables are the tiniest of cuts. The formal-looking little squares add colour and elegance to dishes. First, wash and peel the vegetable, as needed. Cut a flat surface on each of the vegetable’s four sides, making a rectangle shape. Cut 1/8-inch thick slices, lengthwise through the vegetable. Stack the vegetable rectangles flat, one on top of the other, and repeat the 1/8-inch thick, lengthwise slices. Turn the vegetable stick at a 90-degree angle and cut again, into 1/8-thick slices. The result will be small squares of vegetables.
Take note how the Chef is holding his hand and using his knuckles as a guard to protect his fingers
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
MirepoixMirepoix is a combination of chopped carrots, celery and onions used to add flavour and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making Mirepoix are 50% onions, 25% carrots and 25% celery.
These are also used as a base for making stocks and sauces and soups which add a lot of body and flavour to you dish
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
JardinièresBatons of root vegetables, for example carrot.Wash and peel carrot and cut into 5mm thick slices. Cut 3cm lengths and then cut into 5mm thick batons
Can you think what these vegetable cuts can be used for ?
ChipsVegetable dishesGarnish in soups and salads
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
PaysannePeel the vegetable using a peeler or paring knife top and tail the vegetables by removing the ends, use a channel knife to cut grooves along the sides. Other shapes can be created such a circles, triangles and squares. The vegetables can then be cut crosswise about 2mm thick.
Stage 1 Stage 2 Stage 3 Stage 4
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Turned vegetables à l'Anglaise
A turned vegetable is one that is cut into a football-shaped piece with five or seven equal sides and blunt ends. The following vegetable can be turned: beets, carrots, celeriac, cucumber, potatoes, turnips, and zucchini. Although not mentioned, you can also turned turnips and broccoli stems.
Turning knife
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Chiffonnade
Wash and drain your vegetables such as Lettuce, cabbage for example. Carefully remove any stalks and slowly roll into a tight roll, take a large chefs knife and very carefully slice across to produce very thin curly pieces of vegetable. See example
A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens. Literally translated from French, the term means 'made of rags'
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them
Home Work
In your text books please list the different vegetable cuts and give at lease three examples for their usage ?
Classical vegetable cuts Knife safety Vegetable classifications
Name three vegetable cuts and be able to prepare them
Name four vegetable cuts and be able to prepare them them
Name all the classical vegetable cuts and be able to prepare them