Vegetable cuts gcse y10
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Vegetable cuts gcse y10

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    Vegetable cuts gcse y10 Vegetable cuts gcse y10 Presentation Transcript

    • Classical vegetable cuts Knife safety Vegetable classificationsLearning 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 Name three vegetable Name four vegetable Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsStarterIn 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 className three vegetable Name four vegetable Name all the classicalcuts and be able to cuts and be able to vegetable cuts and beprepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classifications Classic Vegetable Cuts include :- Mirepoix, Julienne, Brunoise, Batons or Jardinières, Turned vegetables à lAnglaise, Rubans, Chiffonade and Paysanne Knife 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 productsName three vegetable Name four vegetable Name all the classicalcuts and be able to cuts and be able to vegetable cuts and beprepare them prepare them them able to prepare them
    • Knife Safety, No Running, Correct use of Equipment Knife and kitchen Safety is very important Dont end up like this !! Name three vegetable Name four vegetable Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classifications JulienneJulienne vegetables are the finest, matchstick vegetable cuts. The uniform strips add adash of colour and beauty to dishes. First, wash and peel the vegetable, as needed Cuta 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 arejulienne cuts. Name three vegetable Name four vegetable Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsBrunoiseBrunoise vegetables are the tiniest of cuts. The formal-looking little squares add colourand elegance to dishes. First, wash and peel the vegetable, as needed. Cut a flat surfaceon 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 theother, 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 ofvegetables. Take note how the Chef is holding his hand and using his knuckles as a guard to protect his fingers Name three vegetable Name four vegetable Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsMirepoix Mirepoix 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 dishName three vegetable Name four vegetable Name all the classicalcuts and be able to cuts and be able to vegetable cuts and beprepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsJardinières Batons 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 ? Chips Vegetable dishes Garnish in soups and salads Name three vegetable Name four vegetable Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsPaysanne Peel 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 Name three vegetable Name four vegetable Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsTurned vegetables à lAnglaiseA turned vegetable is one that is cut into a football-shaped piece with five or sevenequal sides and blunt ends. The following vegetable can be turned: beets, carrots,celeriac, cucumber, potatoes, turnips, and zucchini. Although not mentioned, you canalso turned turnips and broccoli stems. Turning knife Name three vegetable Name four vegetable Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsChiffonnadeA very fine julienne of vegetables usually associated with leafy herbs, lettuces, orgreens. Literally translated from French, the term means made of ragsWash and drain your vegetables such as Lettuce, cabbage for example. Carefullyremove any stalks and slowly roll into a tight roll, take a large chefs knife and verycarefully slice across to produce very thin curly pieces of vegetable.See exampleName three vegetable Name four vegetable Name all the classicalcuts and be able to cuts and be able to vegetable cuts and beprepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classifications Home WorkIn your text books please list thedifferent vegetable cuts and giveat lease three examples for theirusage ?Name three vegetable Name four vegetable Name all the classicalcuts and be able to cuts and be able to vegetable cuts and beprepare them prepare them them able to prepare them
    • Classical vegetable cuts Knife safety Vegetable classificationsName three vegetable Name four vegetable Name all the classicalcuts and be able to cuts and be able to vegetable cuts and beprepare them prepare them them able to prepare them