ONLINE DEMONSTRATION

ALODIE ASUNCION-SALAZAR
TEACHER I
PRAYER
Dear Lord and Father of all,
Thank you for today.
Thank you for ways in which you provide for us all.
For Your protection and love we thank you.
Help us to focus our hearts and minds now on what we are about to learn.
Inspire us by Your Holy Spirit.
Guide us by your eternal light as we discover more about the world around us.
We ask all this in the name of Jesus.
Amen.
CLASS RULES

1. Be attentive
2. Be active
3. Be respectful
4. No unnecessary noise allowed
5. Always prepare your notebooks and ball pens for
note taking
OBJECTIVES

At the end of the lesson, students should be able to:

A. Identify different vegetable cutting techniques;
B. Value the importance of cutting techniques;
C. Demonstrate basic cutting techniques.
Motivational Activity
DIFFERENT CUTTING TECHNIQUES
OF VEGETABLES
Cookery 9
School Year 2020 – 2021
DIFFERENT CUTTING TECHNIQUES

JULIENNE AND BATONNET –

making long rectangular cut
MINCE/MINCING – producing very fine
cuts usually for onions and garlic
CHOP/CHOPPING – done with
straight, downward cutting motion
DICE/DICING – producing cube
shapes
CHIFFONADE or shredding – making
very fine parallel cuts.
PAYSANNE (Fermiere) - making curved or
uneven cuts of the same thickness

RONDELLE – making cylindrical cut

OBLIQUE, or roll cuts - making diagonal cut

by rolling the long cylindrical vegetables
ACTIVITY

I will cite different basic cutting techniques and you are

going to demonstrate each. I will be giving you 20 minutes to
do the task. Here is the list of the different cutting techniques:

1. Julienne
2. Batonnet
3. Mince
THANK YOU! 