Cost control and

Purchasing
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 What is cost
control?
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 What is
purchasing?
.

SLIDESMANIA.COM
SLIDESMANIA.COM
SLIDESMANIA.COM
SLIDESMANIA.COM
SLIDESMANIA.COM
SLIDESMANIA.COM
 Why cost control is
necessary for
business?
.

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 5. Frying
Food is fried when it is placed or immersed in oil or fat at high
temperature, used to brown the surface at least. There are
mainly two types of frying methods.

A) Deep frying
Deep frying is a cooking method in which food is submerged
in hot fat, traditionally lard but today most commonly oil, as
opposed to the shallow oil used in.

B) Shallow frying
Shallow frying is a hot oil-based cooking technique. It is
typically used to prepare portion-sized cuts of meat, fish,
potatoes, and patties such as fritters.
 8. Steaming
Steaming is a cooking method that is done by moist heat.
They are two types of steaming indirect steaming and direct
steaming.

A) Indirect steaming
Here steaming is done when the food is placed in a closed
pan, which is surrounded by plenty of steam from fast boiling
water or in a steamer.

B) Direct steaming
It is done on a covered plate over a saucepan of water.
 9. Stewing
It is a time-consuming method of cooking, but the advantage
is that the coarser, older, and cheaper types of poultry and
meat are used as they are unsuitable for grilling and roasting.
Stewing is done in a small quantity of water, stock until the
cut food items are tender and both liquid and food are served
together. It is done in a covered saucepan or casseroles.
 10. Braising
It is a combined method of roasting and stewing. The pan
with a light fitting lid or casserole, it is done to prevent
evaporation, so that the food and its juices together with the
article added for flavoring. Bacon, ham, vegetables, and herbs
are added.
The meat is first browned with a small amount of hot fat to
seal the pores of the meat. It is then placed on a bed of root
vegetables. Stock or demi-glace is added two-thirds of the
meat
Types of Vegetables
Cutting
 Types of Vegetables Cutting
1. Julienne 10. Tourne cut
11. Segments cut
2. Jardiniere cuts of vegetables 12. Fluting cut
3. Brunoise vegetable cut 13. Matignon vegetables cut
4. Turned cut 14. Chopping
5. Slicing cut 15. Shredded
6. Paysanne cut 16. Parisienne
7. Macedoine vegetable cut 17. Wedges
18. Mincing
8. Chiffonade cut
9. Lozenge cut
1. Julienne

• Julienne cut is a knife technique used to cut fruits and

vegetables into thin, matchstick-sized pieces. The size of a
julienne cut can vary depending on the desired final dish or
recipe.
• Size – Typically the pieces are about 2-3 inches long and about
1/16 inch thick.
• Uses – This type of cut is often used for dishes such as stir-fries,
salads, and garnishes
2.Jardiniere

• Jardinière is a French culinary term referring to a specific way of

cutting vegetables into large, irregularly-shaped pieces. irregular shape
is meant to add visual interest to the dish.

• Size – They are usually cut larger than a julienne cut, about ½ inch to 1
inch square.
• Uses – Used for dishes such as stews, casseroles, and braised dishes,
where the vegetables are cooked for a longer period of time and their
shape is not as important as the julienne cut
 3. Brunoise

• Brunoise is the way of cutting vegetables into very small, uniformly-

sized, diced pieces. The uniform size also adds visual interest to the
dish, making it more aesthetically pleasing

• Size – The size of a brunoise cut is usually around 1/8 inch square, but can
vary depending on the desired final dish.
• Uses – This type of cut is often used for dishes such as soups, sauces, and
garnishes, where the small size of the diced vegetables ensures they will
cook quickly and evenly
4. Turned cut

• Turning vegetable cut refers to a specific cutting technique where

vegetables are cut into thin, elongated pieces that are similar in shape and
size. Some common vegetables that are often turned include carrots,
zucchini, cucumbers, and potatoes. To make turning cuts, you can use a
sharp knife or a mandoline slicer.

• Size – The size of the Turned cut can vary, but the pieces are typically about
1/8 inch thick and 2-3 inches long.
• Uses – These types of cuts are often used for decorative purposes, such as
in salads, or as a garnish for soups or entrees. It can also be used for french
fry or potato chips.
5. Slicing

• Slicing is a cutting mostly used in cut of fruits and vegetables into thin,
flat pieces. Some common vegetables that are often sliced include
tomatoes, cucumbers, onions, and mushrooms. To slice, you can use a
sharp knife or a mandoline slicer.

• Size – The size of the slices can vary depending on the desired outcome
and the vegetable being used, but they are typically between 1/16
thicken.
• Uses – Sliced fruits and vegetables are often used in salads,
sandwiches, and as a topping for pizzas and other dishes. They can also
be used as the main ingredient in dishes such as eggplant parmesan, or
in stir fry.
6. Paysanne cut

• Paysanne is a type of knife cut used in French cuisine. It is a small, thin

slice of a vegetable or fruit that is typically cut into a round or oval
shape. The cut is often used to add visual interest to a dish and can be
used in salads, as a garnish, or as a component of a composed plate.
The term “paysanne” means “peasant” in French and likely refers to
the rustic and simple appearance of the cut.

• Size – The size of the cut can vary in types of vegetables or fruits.
• Uses – Paysanne cuts are often used as a decorative garnish or as a
component in a dish such as a ratatouille. It is also used as a side dish
as it can be sautéed, fried or roasted.
7. Macedoine
vegetable cut

• Macedoine vegetable cut refer to a specific cutting technique where

vegetables are cut into small, uniform, dice-shaped pieces. Some common
vegetables that are often cut Macedoine style include carrots, potatoes,
turnips, celery root, and bell peppers. It’s a versatile cut that allows
vegetables to be cooked evenly and quickly.

• Size – The size of the cut can vary, but the pieces are typically about ¼ inch in
size.
• Uses – Macedoine cuts are often used in salads, stews, soups, and as a
garnish for other dishes. It also can be used to make vegetable tian or a
ratatouille.
8. Chiffonade cut

• Chiffonade cuts of vegetables refer to a specific cutting technique where

vegetables, usually leafy greens, are cut into thin, long ribbons. Some
common vegetables that are often cut into chiffonade include spinach,
lettuce, basil, and other herbs. To make chiffonade cuts, you stack the leaves,
roll them tightly, and then slice them crosswise into thin ribbons.

• Size – The size of the cut can vary, but the ribbons are typically about 1/8
inch wide and 2-3 inches long.
• Uses – Chiffonade cuts are often used as a garnish Macedoine cuts are often
used in salads, stews, soups, and as a garnish for other dishes. It also can be
used to make vegetable tian or a ratatouille.
9. Lozenge cut
• Lozenge vegetables cut refers to a specific cutting technique where
vegetables are cut into diamond-shaped pieces. Some common vegetables
that are often cut Lozenge style include carrots, potatoes, turnips, celery
root, and bell peppers. It’s a versatile cut that allows vegetables to be cooked
evenly and quickly
• Size – The size of the cut can vary, but the pieces are typically about ¼ inch
to ½ inch thick.
• Uses – Lozenge cuts are often used in salads, stews, soups, and as a garnish
for other dishes. They can also be used to make vegetable tian or a
ratatouille. It’s also used in French cooking in dishes such as Pot-au-feu which
is a traditional French beef stew.
10. Tourne cut
• Tourne cuts of vegetables refer to a specific cutting technique where
vegetables are cut into small, cone or football-shaped pieces with 7 sides.
Some common vegetables that are often cut Tourne style include potatoes,
carrots, turnips, and cucumbers. It’s a technique that requires some skill and
practice to master as it’s not a common cut in home cooking.

• Size – The size of the cut can vary, but the pieces are typically about ¼ inch
to ½ inch thick.
• Uses – Tourne cuts are often used as a decorative garnish or as a component
in a dish such as a ratatouille. They can also be used in soups, stews, and
sautés.
11. Segment cut

• Segment cuts of vegetables refer to a specific cutting technique where

vegetables are cut into small, individual sections or pieces. Some common
vegetables that are often cut into segments include citrus fruits (oranges,
lemons, limes, etc), onions, and bell peppers. To make segment cuts, you first
cut off the top and bottom of the fruit or vegetable, then carefully cut away
the skin and pith, exposing the individual segments. The segments can then
be further cut as desired.
• Size – The size of the cut can vary, depends on which vegetables or fruits you
choose.
• Uses – Segments cuts are often used in salads, salsas, and as a garnish for
other dishes. They can also be used to add flavor and color to dishes such as
fish or poultry.
12. Fluting cut
• Fluting cuts of vegetables refers to a specific cutting technique where
vegetables, usually mushrooms, are cut into a decorative shape by making
shallow, curved cuts along the edges.. The fluting cuts are made with a sharp
paring knife.
• Size – The size of the cuts can vary, but the cuts are typically about ¼ inch
deep and ¼ inch wide, and the width of the cuts depends on the size of the
mushroom cap.
• Uses – The technique is used to give the mushroom a more elegant and
finished look, and it’s often used in fancy dishes or as a garnish.
13. Matignon vegetable
cut

• Matignon cuts of vegetables refer to a specific cutting technique where

vegetables are cut into small, fine diced pieces. Some common vegetables
that are often cut Matignon style include onions, carrots, celery, and bell
peppers.
• Size – The size of the cut can vary, but the pieces are typically about ¼ inch
to 1/8 inch in size.
• Uses – Matignon cuts are used to make a traditional French mixture of diced
vegetables, herbs, and butter called “Mirepoix” which is used to flavor
stocks, soups and stews. It’s also used to make the base for a “Sofrito” in
Spanish and Latin American cuisine. The small diced vegetables are sautéed
in oil or butter and can be used as a base for a sauce or a stew.
14. Chopping
• Chopping is a cutting technique used to cut fruits and vegetables into small,
irregular pieces. Some common vegetables that are often chopped include
onions, garlic, celery, bell peppers, and herbs. To chop, you can use a sharp
knife or a food processor.

• Size – The size of the cut can vary.

• Uses – Chopped fruits and vegetables are often used in recipes that call for a
strong, flavorful base, such as soups, sauces, and stews. They can also be
used to make salsa, guacamole, or as a topping for pizzas and other dishes.
They can also be used as an ingredient in salads, sandwiches, and stir fry.
15. Shredded
• Shredded cuts of vegetables refer to a cutting technique where vegetables
are cut into long, thin strips or pieces. Some common vegetables that are
often shredded include carrots, cabbage, zucchini, and potatoes. To shred,
you can use a sharp knife, a box grater, or a food processor with a shredding
attachment.
• Size – The size of the cut can vary, but the pieces are typically between 1/8
inch and ¼ inch wide, and 2-3 inches long.
• Uses – Shredded fruits and vegetables are often used in salads, sandwiches,
soups, and as a topping for pizzas and other dishes. They can also be used as
an ingredient in stir fry, coleslaw, and pancakes (potato pancakes). It can also
be used for making hash browns or for garnishing.
16. Parisienne cuts

• Parisienne cuts of vegetables refer to a specific cutting technique where

vegetables are cut into small, round, ball-shaped pieces using a Parisienne
scoop. Some common vegetables that are often cut Parisienne style include
potatoes, carrots, turnips, and onions.
• Size – The size of the cut can vary, but the pieces are typically about ½ inch in
diameter.
• Uses – These cuts are often used as a decorative garnish or as a component
in a dish such as a ratatouille or a vegetable tian. It’s also used as a side dish
as it can be sautéed, fried or roasted. The Parisienne scoop is a small round
scoop with a fluted edge, specifically designed to make these cuts
17. Wedges

• Wedges cuts of vegetables refer to a specific cutting technique where

vegetables are cut into wedges, usually by cutting them into quarters or
sixths depending on the shape and size of the vegetable. Some common
vegetables that are often cut into wedges include potatoes, sweet potatoes,
onions, bell peppers, and tomatoes.
• Size – The size of the cut can vary depending on the vegetable, but the
wedges are typically between ½ inch and 1 inch thick.
• Uses – Wedges cuts are often used for roasting, grilling, or frying, and are
often served as a side dish. They can also be used as a topping for pizzas and
as an ingredient in salads. They can also be used to make vegetable tian or a
ratatouille. The wedges can be seasoned with herbs, spices or oil before
cooking to add extra flavor.
18. Mincing

• Mincing is a cutting technique used to finely chop fruits and vegetables.

Some common fruits and vegetables that are often minced include garlic,
onions, ginger, and herbs. To mince, you can use a sharp knife, a food
processor, or a grater. Mincing is a versatile cutting technique that can be
used to add flavor and texture to a wide range of dishes.

• Size – The size of the cut can vary, but it is generally small, with each piece
measuring about 1/8 inch or smaller.
• Uses – Minced fruits and vegetables are often used in recipes that call for a
strong, flavorful base, such as soups, sauces, and stews. They can also be
used to make pesto, salsa, guacamole, and as a topping for pizzas and other
dishes.
 Prepared by:
JONALYN G. GASPAR,LPT