Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
Q4_WEEK 1 -PREPARE AND COOK MEAT - PERFORM MISE EN PLACE.pptxMarissaCollado1
This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
Preparing Vegetables - Julienne, Dice, Shred and SliceMardi84
Basic preparation techniques aimed at Secondary students, particularly junior Food Technology students. The techniques included in this instruction slide show are Julienne, Dice, Shred and Slice.
A group of internationally accepted cuts of vegetables are termed as “Classical Cuts”.
The most common among them are julienne, chiffonade, baton, brunoise , dice ( small, medium, and large),
slice, chop and mince, and shred
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. Why Proper Cuts are Important
The first reason is uniformity.
ensures that you have even, predictable
cooking times. Nobody wants carrots that are
mushy and hard at the same time. Size is
important when it comes to stocks or soups.
Longer cooking stocks will benefit from large
coarse cuts so as to reduce the chance of the
items breaking down into the stock, clouding it.
3. The Julienne Cut
The julienne is a type of cut that is stick-
shaped and very thin. Cut from a squared-
off item, you will then slice that item
length-wise at a thickness of 1-2mm (1/16 in)
leaving you with thin rectangular cuts.
Then, take the thin slices and apply the
same technique. You will end up with
Julienne (Or matchstick) knife cuts!
4.
5. The Brunoise Dice
The Brunoise dice is the smallest dice you can
have. While you can mince to a smaller
dimension, this knife cutting method refers to
the smallest uniform size available for dicing.
This method is simple and only adds an
additional step to the Julienne method. Take
your julienne cuts and bunch them up with
your hand. Then cut the julienne into equally
shaped dice. That’s it! While simple, it does
take a long time to master. Great for Soups.
6.
7. The Small Dice
The small dice are similar to the brunoise,
but it is slightly larger. Start by following
the steps to Julienne your item. You want
to slice your squared-off item at a
thickness of 3mm. Now it’s only a matter of
finishing off the dice as you would the
Brunoise!
8.
9. The Batonnet
Let’s continue. The Batonnet is no different,
and we are aiming for a larger stick-cut.
The batonnet is used when serving a larger
portion of an item such as a vegetable
side, to gain height in your dish, or to
provide imposing linear appeal to an
otherwise linear-absent dish.
10.
11. The Chiffonade
The chiffonade types of cuts are used when
slicing very thin items such as herbs or
leafy vegetables such as spinach.
Cutting en chiffonade is a really simple
process. Start by stacking the items you
are looking to slice. Then roll up the items,
producing a cigar-shaped roll. Once it’s
rolled, start slicing to produce a nice
chiffonade suitable for garnishing and
other purposes.