Vegetable Cutting

Program GSTT

AMALI 4 : PENGENALAN KEPADA POTONGAN SAYUR-SAYURAN VEGETABLE CUTTING

Ingredients: 1 no carrot 1 no leek 1 no onion 1. Julienne: A stick shaped item with dimension of 1/8 inch x 1/8 inch x 1 to 2 inches ( 3mm x 3mm x 2.5cm to 5cm) 2. Paysane: A flat, square-shaped item with dimension of inch x inch x inch ( 1.2cm x 1.2cm x 6mm) 3. Brunoise: A cube shaped item with dimension of 1/8 inch x 1/8 inch x 1/8 inch (3mm x 3mm x 3mm) 4. Batonnet: 5. Dice: A cube shaped item with dimension of inch x inch x inch (6mm x 6mm x 6mm) 6. Mirepoix: It is identical to that used for slicing but without the emphasison uniformity. Coarsely chopped pieces should measure approximately inch x inch x inch (2mm x 2mm x 2mm) 7. Mincing: To mince is to cut an item into very small pieces. Peel and dice the item. With a flat hand, hold the knife tip on the cutting board. Using a rocking motion, mince the shallots with the heel of the knife. A stick shaped item with dimension of inch x inch x 2 to 2 inches (6mm x 6mm x 5cm to 6cm) 1 no celery 1 no potato 1 no shallot 1 no garlic 1 no cabbage

Vegetable Cutting

Program GSTT

8. Diagonals: Diagonals are elongated or oval shaped slices of cylindrical vegetables or fruits. Peel the item if desired, and place it on a cutting board. Position the knife at the desired angle to the item being cut and slice it evenly. 9. Rondelles/round: Rondelles /round are easily made disk-shaped slices of cylindrical vegetables and fruits. 10. Chiffonade: A chiffonade is a preparation of finely sliced or shredded leafy vegetables used as garnish or a base under cold presentation.