INTRODUCTION TO

FOOD SCIENCE AND

NUTRITION
MANAGEMENT
(PRACTICAL)

KANIKA NAHATA-
32
1st YEAR FSNM
 INDEX
SL. NO SLIDE NO. TOPIC

1 3-6 Cuts Of Vegetables

2 7-10 White Stock And Brown Stock

4
BATONS

Batons are a stick cut about

8mm in thickness.
 JULIENNE

A French term that is used to describe vegetables that

have been cut into thin slices with shapes that
correspond best to the shape of the vegetable.

CHIFFONADE
Chiffonade is a French cooking technique used to finely cut herbs
or leafy green vegetables into long, thin strips. Chiffonades can be
used as garnishes in pasta, pizza, salads, and more.
 MACEDONIA

A French term that is used to describe

vegetables that have been cut into thin slices
with shapes that correspond best to the shape of
the vegetable.
BRUNOISE
Brunoise is a culinary knife cut in which

the food item is first julienned and then
turned a quarter turn and diced,
producing cubes of about 3 millimetres
(1⁄8 in) or less on each side.
SLICE
licing is a general term that means to
cut across the grain into thin, uniform
pieces. Almost every fruit or
vegetable can be sliced, as well as
other ingredients like cheese and

WEDGES
bread.

Cut spherical fruits and vegetables

in half, then cut at an eagle into
wedges
MATIGONS
Matignon refers to vegetables that are
diced to a specific size,
WHITE INGREDIENTS

STOCK ● CARROTS 100 GMS

● CELERY 15 GMS
● PARSLEY 15 GMS
● SPRING ONIONS 15 GMS
● BAY LEAVES 2 NOS
● GARLIC 10 GMS
● GINGER 10 GMS
● PEPPERCORNS 5 GMS
● CABBAGE 100 GMS
● ONIONS 100 GMS
● CAPSICUM 25 GMS

A
METHOD
1. Wash all vegetables and roughly cut them (mirepoix).

2. Put all ingredients into a stock pot.

3. Add water and bring to boil. Reduce flame and simmer (cooking under boiling point on medium temperature) for 45 minutes to 1 hour.

4. Strain and use for making soups, sauces and gravies.

5. Cool and store in a refrigerator for future use.

BLACK
STOCK
INGREDIENTS

● CARROTS 100 GMS

● CELERY 15 GMS
● PARSLEY 15 GMS
● SPRING ONIONS 15 GMS
● BAY LEAVES 2 NOS
● GARLIC 10 GMS
● GINGER 10 GMS
● PEPPERCORNS 5 GMS
● CABBAGE 100 GMS
● ONIONS 100 GMS
● CAPSICUM 25 GMS
● OIL 50 ML
 METHOD
1. Wash all vegetables and roughly cut them except onions (mirepoix). Slice onions s
Separately and keep aside.

2. Heat oil in a pot and fry onions to golden brown colour. Add other vegetables and
brown them together.

3. Put all ingredients into a stock pot. Add water and bring to boil.

4. Reduce flame and simmer (cooking under boiling point on medium temperature) for
45 minutes to 1 hour. Occasionally remove excess oil which floats on top.

5. Strain and use for making soups, sauces and gravies. 5. Cool and store in a
refrigerator for future use.