food production syllabus

1. Selection Criteria for Vegetables
Few
examples

2. BULBS
ONION **
*They grow just below the surface of the
ground and produce a fleshy, leafy shoot
above the ground. Bulbs may contain
layers or clustered segments.
*HOW TO SELECT ONION**
• Firm, dry papery outer skin. No green
shoots or soft spots.

3. ONION
• Onion is the most used flavouring
vegetable in the world.
• Onions can be eaten raw or cooked.
They can be used in so many dishes :
• Soups, vegetable and dal
• tempering, gravies,
• pizzas, pies, pasta,
• salads etc.

4. GARLIC
• White, firm, dry skin. No green shoots.
• Break cloves just before use as they tend
to dry up once broken.
• Raw garlic gives a strong pungent
flavour while on cooking it gives a rich
mellow flavour.
• It can be used in salads, soups, dals,
vegetables, gravies, meats and even in
curd.

5. SPRING ONIONS
• Bright unblemished hollow green ends
and firm small bulb.
• They are milder than onions, making them
more suitable for eating raw in salads.

6. CLASSICAL
CUTS OF VEGETABLES

7. CLASSICAL
CUTS OF
VEGETABLES
BRUNOISE MACEDOINE JULIENNE
CHATEAU PAYSANNE WEDGES MIREPOIX
SHREDDING CHIFFONADE MATIGNON JARDINIERE
BATTONNET LOZENGE SLICING CHOPPING

8. SLICING
• Slice means to cut
(in thin strands).

9. CHOPPING
• Chop means to cut
into small pieces

10. Chateau
• Turning of vegetables
into barrel shape.

11. Brunoise
• Vegetables are cut
into fine dices.

12. Macedoine
• Vegetables are cut
into ½ cm dices.

13. Julienne
• Vegetables are cut
into very thin strips
(1 ½ ˝ long).
• Or Matchstick cut

14. Jardinière
• Vegetables are cut
into baton shape
(1˝ x ¼ ˝ x ¼ ˝).

15. BATONNET
• This cut is about 5 cm
in length and 1 cm
width.

16. Paysanne
• Vegetables are cut
into small triangles,
circles and squares-
uniform shape.

17. Wedges
• Tomato or lemon cut
into four or six
pieces.

18. Mirepoix
• Vegetables mixed
(onions, carrots,
celery, leeks) cut into
rough dices.

19. Shredding
• Thinly slice the
cabbage in the short
direction, using a
circular motion with
the knife.

20. Chiffonade
• Finely Shredded leafy
vegetables,like
cabbage

21. Matignon
• Evenly cut root
vegetables.

22. LOZENGE
• A Diamond-shaped cut.