Cutting Methods Guide
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Cutting Methods Guide
- 4. ▪ The key to the proper and efficient use of any knife is making sure that it is sharp. A knife with a sharp blade always works better and more safely because it cuts easily. ▪ Select the right knife for the intended job. ▪ Always use a cutting board or proper cutting surface when chopping, slicing, or mincing. Never cut on metal, glass, or porcelain. Knife Care & Maintenance www.facebook.com/delhindra
- 5. 10 rules for etiquette and safety www.facebook.com/delhindra 1. Always hold knife by its handle 2. Never attempt and catch falling knife 3. Use your own knife, do not borrow 4. Pass knife handle first or lay it down 5. Do not allow the edge to hang over the cutting board 6. Do not use a knife as an opener or for anything other them its intended purpose 7. Do not leave knife in loose area or they are hidden (pot sink) 8. Cary the knife point down, edge out and away from you 9. Never store or use above waist level 10.Always cut away from your body
- 7. 1. Place the whetstone in water deep enough to cover soak 10-20 minutes until no bubbles emerge from the stones. 2. With tip pointing away from you, a right-handed person should start to sharpen on the right side of blade. A left handed person should start to sharpen on the left side of the blade. 3. Hold the knife tightly. Draw the edge backward and forward at an angle of 10-20 degrees. 4. Repeat the same process for the other side of the blade. This side needs less work and when the burrs are gone, you are finished. The powder that forms on the stone is essential to the sharpening process and should not be rinsed away. 5. After sharpening, the knives should be finished on a steel and then washed in water and dried completely with a soft towel. How to sharpen your knife with whetstone ? NOTE: Opinion is split about whether a knife blade should be run over a stone from heel to tip or tip to heel. Most chefs do agree that consistency in the direction and angle of the stroke is important www.facebook.com/delhindra
- 9. A steel should be used both immediately after sharpening the blade with a stone and also between sharpening to keep the edges in alignment. www.facebook.com/delhindra
- 11. How to sharpen knife with sharpening steel NOTE: The key is to Move the arm but not the wrist. www.facebook.com/delhindra ▪ The tip of the blade should point upward. ▪ Hold the sharpening steel vertically firmly in your hand. Hold the knife firmly by the handle. ▪ Move the blade from the back wide part of knife) to the point. ▪ Hold the knife between an angle of 10 and 20 degrees with a slight pressure over the steel.
- 13. Cleaning, Sanitizing and Storing Knifes ▪ Never leave your knife on or in the pot sink ▪ Do not clean in dishwasher ▪ Clean knives in hot soapy water, rinse, dry then sanitize ▪ To store, use clean sleeves, knife case, an in- wall or table – mounted rack www.facebook.com/delhindra
- 14. Cutting Surfaces ▪ Never cut on steel, ceramic or hard stone surfaces, such as granite or marble ▪ Always use chopping board , such as composite or wooden boards ▪ Boards must be cleaned and sanitized much the same way as knife ▪ Boards mush be air-dried and stored separately with air circulation between them ▪ Remove all trim as it accumulates ▪ Keep board free waste ▪ Never place anything on the boards but the food you are cutting ▪ Wash and sanitize between jobs to prevent cross-contamination www.facebook.com/delhindra
- 15. www.facebook.com/delhindra How to hold knife Video
- 17. www.facebook.com/delhindra Chef’s Knife or French Knife or Vegetable Knife ▪ This all-purpose knife is the most often used item in any knife kit. ▪ It is designed and manufactured for wide-ranging general use in the kitchen ▪ The blade is shaped and worked so that it can peel and trim, slice, chop, mince, fillet fish, and fabricate meats and poultry. ▪ The blade typically ranges from 8-12” in length and about 1 ½ - 2” wide at the heel or bolster. ▪ A good-quality chef’s knife should be well-balanced, with the weight of the blade equaled by the weight of the handle.
- 19. www.facebook.com/delhindra Types of Vegetable Cutting
- 20. www.facebook.com/delhindra Fine Julienne The Thinness julienne JULLIENNE 1mm X 1mm X 5mm 1/8 inch x 1/8 inch x 2 inches Matchstick/ Allumette 1/8 in X 1/8 in X 2 Inches Batonette 1/4 X 1/4 X 2 Inches JARDINIERRE 1cm X 1cm X 5cm Stick
- 21. www.facebook.com/delhindra BRUNOISE/smallest dice 1mm X 1mm X 1mm Fine dice 1/16 in X 1/16 in X 1/16 in Small dice 1/8 X 1/8 X 1/8 Inches Dice ¼ X ¼ X ¼ Inches Medium dice ½ X ½ X ½ Inches MACEDOINE, 1cm X 1cm X 1cm Large dice ¾ X ¾ X ¾ Inches
- 22. www.facebook.com/delhindra PAYSANNE, 1cm X 1cm X 1mm SLICED
- 23. www.facebook.com/delhindra CHIFFONADE Thin sliced of herbs SHREDDED Sliced of leave vegetables
- 24. www.facebook.com/delhindra FRENCH CUT, LOSANGE or DIAMOND SHAPE
- 25. www.facebook.com/delhindra CHOPPED and MINCED MATIGNON/ ROUGH Chop /ROUGHLY Cut
- 29. Types of Beef Cutting www.facebook.com/delhindra
- 33. www.facebook.com/delhindra STRIPS CUBE, Size 2 – 3 cm FLANK
- 34. CHOP Portion of Rib RIB EYE Rib without bones www.facebook.com/delhindra RIB
- 35. SHORT RIBS SPARE RIBS www.facebook.com/delhindra SHORT PLATE
- 37. www.facebook.com/delhindra SIRLOIN STEAK Portion of Strip Loin ENGLISH CUT, 2x Sirloin Cut 200gr to 400gr NEW YORK CUT 3x Sirloin Cut 200gr to 600gr
- 38. www.facebook.com/delhindra T BONE STEAK Cut of tenderloin and striploin PORTER HOUSE 2x T BONE STEAK 200gr to 400gr
- 41. www.facebook.com/delhindra MEDDALION Cut from tail of tenderloin FILLET MIGNON Cut from Middle of Tenderloin BUTTERFLY Cut tenderloin like butterfly
- 42. 7. TENDERLOIN CUTTING, MADALLION, TOURNADOS, CHATEUBRIAN, FILLET MIGNON www.facebook.com/delhindra
- 47. Types of Fish Cutting www.facebook.com/delhindra
- 49. www.facebook.com/delhindra How to fillet salmon video
- 50. www.facebook.com/delhindra DARNE Cut from Round Fish TRONCON This is a steak-cut (bone- in) from a flatfish such as flounder FILLET Cut from fish without bone
- 51. www.facebook.com/delhindra PAUPIETTE Wrapped, Stuffed or Rolled fish DELICE Delice is a fillet that is neatly stuffed and folded. SUPREME Is a thick, cross-section cut from a round fish,
- 52. www.facebook.com/delhindra Butterfly Fillets - Used with small fish like trout, sardines, mackerel or herring (with or without head) Goujons - Strips 5 cm x 1 cm from the fillets of small fish such as sole or plaice.
- 53. www.facebook.com/delhindra A.En-Lorgette - B. En-tresse- C. Colère - D. Colbert - E. Delice- F. Cravatte A. Paupiette - B. Troncon - C. Goujonettes - D. Pave - E. Fillet - F. Darne or cutle Australian Fish Cut