The document outlines basic knife cuts, including chopping, chiffonade, and dicing, and emphasizes the importance of uniformity for even cooking. It also discusses the effects of cooking on vegetables, such as changes in texture and color, and provides general rules for vegetable cookery to maintain quality. Key points include not overcooking vegetables, preparing them close to service time, and ensuring flavor and appearance are preserved.

1. BASIC KNIFE CUTS

2. 1. Chopping
- done with a straight,
downward cutting motion.

3. 2. Chiffonade
- ( Shredding) making very fine
parallel cuts.

4. 3. Dicing
- Product cube shapes

5. 4. Mincing
- Producing very fine cut usually
for onions and garlic.

6. 5. Julienne and baton net
- making long rectangular cut.

7. 6. Pays Anne ( Fermi ere )
- making curved or uneven cuts of
the some thickness.

8. 7. Rondelle
- Making cylindrical cut

9. 8. Bias
- Making diagonal cut

10. Effects of Cooking Vegetables

11. 1. Changes in texture
2. Water is either lost or absorbed
3. Changes in color
4. Changes in nutrients

12. General Rules of Vegetable Cookery

13. [x] Don't overcook
[x] Prepare vegetable as close to service time as
possible and in small quantities.
[x] If the vegetable must be cooked ahead, undercook
slightly and chill rapidly. Reheat at service time.
[x] Cut vegetables uniformly for even cooking
[x] Cook green vegetables and strong - flavored
vegetables uncovered.

14. 1. Color bright, natural
color
2. Appearance on plate
cut neatly and
uniformly Attractively
arranged with
appropriate
combinations and
garnishes.
Standard Quality of Cooked Vegetables

15. 3. Texture Cooked to the right degree of
doneness Crip
- tender,not overcooked and mushy
Potatoes,Squash, Sweet potatoes,
Tomatoes should be cooked through with
smooth texture.
4. Flavor Natural Flavor and
Sweetness strong
- flavored vegetables should be
pleasantly mild,with no off
flavors or bitterness.
Standard Quality of Cooked Vegetables

16. 5. Seasoning should not mask the natural flavors.
6. Sauces Do not use heavily, vegetables should no
be greasy.
Standard Quality of Cooked Vegetables

17. 07
7. Vegetables combinations vegetables
should be cooked separately for
different cooking times,and then
combined combine acid vegetables like
Tomatoes,to green vegetables just
before service to prevent discoloration
of greens.

19. THANK YOU
Krishna Jane S. Jerusalem