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DEMONTRASI
PEMOTONGAN
 BUAH (FRUIT
  CUTTING)
DISEDIAKAN OLEH : ZAHARAH BT MD ZAIN
PERALATAN :

  SOUP TUREEN (L)
   DESSERT PLATE
    SERVICE FORK
     CHEF KNIFE
   CUTTING BOARD
   KITCHEN PAPER
    BUSSING BOX
      B/B PLATE
     FISH PLATE
TABLE FORK & SPOON
SUSUNAN UNTUK MELAKUKAN PEMOTONGAN
BUAH……
                                                       Soup
                                                      tureen/
                                                      mangku
                 Kitchen                                 k
                  paper



                           Chef knife
                           & cutting
       Dessert               board                                Buah-
        plate                                                    buahan
                                                                   yang
                                                                digunakan




                      Flatware yang digunakan :
                      paring knife,table fork,table
                                 spoon  .
JENIS BUAH-BUAHAN


                         Orange




                        Buah-
                     buahan yang
                      digunakan




      Dragon fruit                 Watermelon
SETIAP JENIS BUAH YANG DIGUNAKAN
 MEMPUNYAI PERBEZAAN DARI SEGI
  PEMOTONGAN SERTA MEMPUNYAI
 SENSITIVITI MENGIKUT JENIS BUAH.
PEMOTONGAN
 BUAH OREN
Buah orange direndam kedalam air menggunakan serving gear.




Lapikkan tuala dapur(kitchen paper) diatas papan pemotong (cutting board).




Buah orange diangkat dan diletakkan diatas tuala dapur (kitchen paper) dan
lapkan.




Ambil paring knife dan table fork ( cara pegang : knife sebelah kanan ,fork
sebelah kiri)




Bahagian atas dipotong separuh.
Apabila dipotong cucuk kepala orange bersama bahagian yang telah dipotong
tadi di bahagian bawah.
Letakkan dia atas plate.




Buang kulit dibahagian luar sehingga nampak isi ( bahagian putih yang
kelihatan juga hendaklah dibuang)




( satu lagi kaedah untuk memudahkan buah oren dicucuk bahagian bawah :
buang sedikit kulit dibahagian bawah buah oren.




Buangkan kulit yang dikupas kedalam bekas yang telah disediakan.



           Potong / hiris buah mengikut urat-urat putih tetapi di luar bahagian urat
putih
           sedikit.
           Hiris buah oren untuk hidangan seorang tetamu.(Buang bijinya dan
           susun diatas dessert plate mengikut kreativiti masing-masing. )
PEMOTONGAN
  BUAH NAGA
(DRAGON FRUIT)
Buang kulit dibahagian luar buah (jangan rendam dalam air)
Buah naga dipotong kepada dua bahagian




Guna table spoon dan table fork (cucuk bahagian kulit –tekan gunakan spoon
mengunakan bahagian belakang untuk mengelakkan buah rosak)




Buang kulit di bahagian belakang yang berwarna putih perlahan-lahan
menggunakan paring knife,fork digunakan untuk menahan.




Hiriskan mengikut kreativiti untuk hidangan seorang tetamu.




Potongan janganlah terlalu tebal dan jangan terlalu nipis,susun atas dessert
plate bersama oren tadi.
PEMOTONGAN
BUAH TEMBIKAI
Mempunyai 2 kaedah :
                      1) Mengiring  2) Kedudukan betul




Buang kulitnya dengan menggunakan chef knife ( jangan nampak putihnya)
Buang biji




Untuk hidangan seorang tetamu ,potong sebahagian/separuh tembikai.

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Demontrasi fruit cutting

  • 1. DEMONTRASI PEMOTONGAN BUAH (FRUIT CUTTING) DISEDIAKAN OLEH : ZAHARAH BT MD ZAIN
  • 2. PERALATAN : SOUP TUREEN (L) DESSERT PLATE SERVICE FORK CHEF KNIFE CUTTING BOARD KITCHEN PAPER BUSSING BOX B/B PLATE FISH PLATE TABLE FORK & SPOON
  • 3. SUSUNAN UNTUK MELAKUKAN PEMOTONGAN BUAH…… Soup tureen/ mangku Kitchen k paper Chef knife & cutting Dessert board Buah- plate buahan yang digunakan Flatware yang digunakan : paring knife,table fork,table spoon .
  • 4. JENIS BUAH-BUAHAN Orange Buah- buahan yang digunakan Dragon fruit Watermelon
  • 5. SETIAP JENIS BUAH YANG DIGUNAKAN MEMPUNYAI PERBEZAAN DARI SEGI PEMOTONGAN SERTA MEMPUNYAI SENSITIVITI MENGIKUT JENIS BUAH.
  • 7. Buah orange direndam kedalam air menggunakan serving gear. Lapikkan tuala dapur(kitchen paper) diatas papan pemotong (cutting board). Buah orange diangkat dan diletakkan diatas tuala dapur (kitchen paper) dan lapkan. Ambil paring knife dan table fork ( cara pegang : knife sebelah kanan ,fork sebelah kiri) Bahagian atas dipotong separuh.
  • 8. Apabila dipotong cucuk kepala orange bersama bahagian yang telah dipotong tadi di bahagian bawah. Letakkan dia atas plate. Buang kulit dibahagian luar sehingga nampak isi ( bahagian putih yang kelihatan juga hendaklah dibuang) ( satu lagi kaedah untuk memudahkan buah oren dicucuk bahagian bawah : buang sedikit kulit dibahagian bawah buah oren. Buangkan kulit yang dikupas kedalam bekas yang telah disediakan. Potong / hiris buah mengikut urat-urat putih tetapi di luar bahagian urat putih sedikit. Hiris buah oren untuk hidangan seorang tetamu.(Buang bijinya dan susun diatas dessert plate mengikut kreativiti masing-masing. )
  • 9. PEMOTONGAN BUAH NAGA (DRAGON FRUIT)
  • 10. Buang kulit dibahagian luar buah (jangan rendam dalam air) Buah naga dipotong kepada dua bahagian Guna table spoon dan table fork (cucuk bahagian kulit –tekan gunakan spoon mengunakan bahagian belakang untuk mengelakkan buah rosak) Buang kulit di bahagian belakang yang berwarna putih perlahan-lahan menggunakan paring knife,fork digunakan untuk menahan. Hiriskan mengikut kreativiti untuk hidangan seorang tetamu. Potongan janganlah terlalu tebal dan jangan terlalu nipis,susun atas dessert plate bersama oren tadi.
  • 12. Mempunyai 2 kaedah : 1) Mengiring 2) Kedudukan betul Buang kulitnya dengan menggunakan chef knife ( jangan nampak putihnya) Buang biji Untuk hidangan seorang tetamu ,potong sebahagian/separuh tembikai.