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Nada & team cutting method presentation 6.pptx
1. OM SWASTIASTU
GROUP MEMBER:
1. NADA ALFINA (12)
2. NI KADEK DEVI ARYA PRIANTINI (16)
3. I KETUT SUARDANA YASA (18)
4. NI MADE RIA LISTIANA (20)
2. CUTTING METHOD
This is a technique that is used to cut broad, thin slices of vegetables and meat. Such as :
julienne, battonet/ jardinierre, macedoine/ dice, chopped ,minced , shred , slice, wedges ,
brunois , chiffonade
3. 1. JULIENNE
. • This type of cut is also known to be
lighter because of its thin and
elongated shape.
• These pieces are usually 3 cm x 1 mm
x 1 mm in size
• common in salad and bakwan
ingredients, such as carrots, turnips,
cucumbers
4. 2. JARDINIERE
• large cube or stick vegetable
• measuring 3 cm x 1 cm x 1 cm.
• This type of cut is usually used
for root vegetables, such as
sweet potatoes, turnips, carrots,
and potatoes.
5. 3. MACEDOINE/ DICE
• This cut looks like a dice or cube. Dice
are usually used in processed foods,
such as soups and salads.
• size of 1 cm x 1 cm x 1 cm.
• Hard textured vegetables, such as
carrots also work well in cubes.
6. 4. CHOPPED
• This is a type of cut that does not
have a definite shape.
• The texture can be smooth or rough
depending on the dish to be
cooked.
• used in stir-fries, such as garlic or
shallots and aromatic leaves, such
as parsley and basil.
7. 5. MINCED
• Mincing food means cutting into
pieces about 1/8" or 1/16" in
diameter.
• This is the smallest size
without cutting food into a pulp or
puree.
• If you want to make herbal medicine,
you usually use this type of cutting
the most.
8. 6. SHRED
• A method of cutting food into thin
slices or pieces using a sharp knife,
food processor or grater.
• Foods you would typically shred:
cheese, carrots and cabbages but
also kale and other greens and
vegetables.
• Meats you would typicall shred:
Pulled Pork and Chicken.
9. 7. SLICE
• Slice or thin slices are one of the most
basic and simple types of cuts.
• This cutting technique is done
horizontally with varying thicknesses.
• Almost every fruit or vegetable can be
sliced, as well as other ingredients like
cheese and bread.
10. 8. WEDGES
• Wedges are a cut pattern following the
shape of the fruit slices.
• Using a sharp knife, cut the potato in
half lengthwise. Place the cut side
down on the cutting board and cut in
half lengthwise. Cut each quarter in
half again, and you should have 8
wedges.
• Potatoes, apples, pears and tomatoes
are some examples of foods that are
commonly sliced.
11. 9. BRUNOIS
• The shape of a brunoise is similar
to a dice, but has a smaller size,
• about 1 mm x 1 mm x 1 mm.
• The results of this brunoise cut are
suitable for filling snacks, such as
pastels, risol, and vegetable
croquettes.
• Vegetables with a hard texture,
such as celery, leeks, carrots,
onions, and potatoes, are great for
the brunoise cut since they hold
their shapes.
12. 10. CHIFFONADE
• Chiffonade is a thin cross-sectional
form with a thickness of 1-2 mm.
• To do this, you can roll the
vegetables and then slice them
thinly.
• This technique is commonly used
for vegetables, such as celery,
lettuce, cabbage, and chicory.
