This document outlines a teaching demonstration on different vegetable cutting techniques. It begins with safety and classroom rules, then defines various cuts like dicing, julienne, brunoise, and provides examples for converting measurements between inches and centimeters. Activities include classifying cuts, demonstrating techniques, and identifying cuts used in recipes. The importance of understanding different cuts is to ensure even cooking and appropriate sizing of ingredients.

1. DEMO TEACHING
IN
TLE 10
MAY G. ESPLANA
TEACHER-III

2. SAFETY RULES
1. ALWAYS WEAR YOUR FACE
MASK.
2. OBSERVE SOCIAL
DISTANCING

3. CLASSROOM RULES
RULE 1: RAISE YOUR HAND FOR PERMISSION TO
SPEAK
RULE 2: RAISE YOUR HAND FOR PERMISSION TO
LEAVE YOUR SEAT.
RULE 3: KEEP YOUR EYES ON THE TARGET
RULE 4: RESPECT EACH OTHER

4. PICTURE ANALYSIS
• GUESS THE PICTURE

5. OBJECTIVES:
1. IDENTIFY THE DIFFERENT VEGETABLE
CUTTING TECHNIQUES.
2.APPRECIATE IMPORTANCE OF THE
DIFFERENT TYPES OF VEGETABLES CUTS.
3. DEMONSTRATE PROPER CUTTING
TECHNIQUES.

6. DIFFERENT CUTTING
TECHNIQUES OF
VEGETABLES
IN MANY RECIPES, YOU’LL SEE HOW THEY WANT THE
INGREDIENTS CUT LISTED RIGHT NEXT TO THAT
INGREDIENT. LIKE THIS: “1 LARGE ONION, SMALL
DICE.” BUT HOW BIG IS A SMALL DICE?
THESE BASIC CUTS ARE BASED OFF OF CLASSIC
FRENCH CUTS, AND THEY HAVE PRETTY EXACT
DEFINITIONS.

7. DICING-MAKING A CUT INTO A CUBE SHAPE.
FIRST CUT FOOD INTO EVEN SLICES. STACK
2 OR 3 SLICES ON THE CUTTING BOARD,
THEN CUT THEM LENGTHWISE INTO THICK
STICKS. HOLDING THE STICKS TOGETHER
WITH YOUR CLAW HAND, CUT THE STICKS
CROSSWISE INTO DICE.

8. SMALL DICE-IT IS 1/4 INCH SQUARE. IT IS IDEAL FOR
SOUPS BECAUSE YOU CAN FIT SEVERAL PIECES OF
VEGETABLE ON THE SPOON. TO MAKE A SMALL DICE,
FIRST CUT THE VEGETABLE INTO BATONNETS. THEN
GATHER THE STICKS AND CUT DOWN INTO 1/4-
INCH SQUARES.

9. NOW HOW CAN WE CONVERT INCHES TO
CENTIMETERS? TO CONVERT INCHES TO
CENTIMETERS, MULTIPLY THE GIVEN INCH VALUE BY
2.54 CENTIMETERS.
FOR EXAMPLE:
THE LENGTH VALUE OF ¼ INCH IS 0.25 INCH, NOW
HOW CAN WE CONVERT ¼ INCH TO CM? YOU JUST
NEED TO MULTIPLY THE LENGTH VALUE BY 2.54.
0.25 X 2.54= 0.635 CM

10. ANOTHER EXAMPLE; TO CONVERT
7 INCHES TO CENTIMETERS,
MULTIPLY 7 BY 2.54 THEREFORE 7
INCHES IS EQUAL TO 17.78 CM.

11. MEDIUM DICE-MEDIUM CUBES THAT MEASURE ½-
INCH ON ALL SIDES. START BY CUTTING A LARGER
VERSION OF THE BATONNET, THEN CUBE IT INTO
SQUARES. A MEDIUM DICE IS A BASIC KNIFE CUT
THAT CAN BE USED FOR SOUPS, STEWS, CHOPPED
SALADS, AND HEARTY SAUCES.

12. NOW HOW CAN WE CONVERT ½ INCH
TO CM?
THE LENGTH VALUE OF ½ INCH IS
0.5, NOW, CONVERT THIS TO CM.

13. LARGE DICE CUTS -ARE PRIMARILY USED IN LONG-
COOKING DISHES. WHEN CUTTING A LARGE DICE, YOU
WILL PRODUCE A HIGHER AMOUNT OF WASTE WHEN
TRYING TO GET NICELY CUT PIECES. IT'S MOST
COMMONLY USED FOR LARGE ROOT VEGETABLES LIKE
POTATOES, RUTABAGA, AND CELERY ROOT.

14. CHIFFONADE-IS A SLICING TECHNIQUE IN WHICH
LEAFY GREEN VEGETABLES SUCH AS SPINACH,
SORREL, OR SWISS CHARD, OR A FLAT-LEAVED
HERB LIKE BASIL, ARE CUT INTO .

15. OBLIQUE, OR ROLL CUTS – MAKING DIAGONAL CUT BY
ROLLING THE LONG CYLINDRICAL VEGETABLES .
CUTTING ABOUT 1-INCH (2.5 CM) SLICES ON THE
DIAGONAL, ROLL THE CARROT A QUARTER TURN
TOWARD YOU AFTER EACH CUT. REPEAT UNTIL THE
CARROT IS COMPLETELY CUT.

16. JULIENNE, ALLUMETTE, OR FRENCH CUT, IS
A CULINARY KNIFE CUT IN WHICH THE FOOD ITEM IS
CUT INTO LONG THIN STRIPS, SIMILAR
TO MATCHSTICKS. TRIMMING THE ENDS OF THE
VEGETABLE AND THE EDGES TO MAKE FOUR STRAIGHT
SIDES MAKES IT EASIER TO PRODUCE A UNIFORM CUT.
A UNIFORM SIZE AND SHAPE ENSURES THAT EACH
PIECE COOKS EVENLY AND AT THE SAME RATE.THE
MEASUREMENT FOR JULIENNE IS 3 MM × 3 MM
× 40 MM–50 MM (0.12 IN × 0.12 IN × 1.57 IN–
1.97 IN)

18. BRUNOISE-STYLE CUTTING IS A TINY CUBE CUT
FROM JULIENNE STICKS THAT CHEFS QUARTER AND
DICE AGAIN, PRODUCING CUBES THAT ARE ⅛ BY ⅛ BY ⅛
BY ⅛ INCHES. THIS CUTTING TECHNIQUE IS A SMALL
DICE SIMILAR TO THE MACÉDOINE CUT, WHICH
PRODUCES ¼-INCH CUBES.

19. PAYSANNE CUT
THE PAYSANNE CUT CONSISTS IN SLICES OF
VEGETABLES ABOUT 1 MM THICK. IT IS USEFUL
FOR SOUPS OR TRIMS IN SOME AROMATIC
PREPARATIONS WHEN THE COOKING TIME WILL
BE SHORT. FOR EXAMPLE, YOU'LL USE IT FOR
THE MINESTRONE SOUP, OR SAUTEING WITH A
LITTLE CREAM TO MIX WITH PASTA.

21. BATON/BATONNET
SOMETIMES USED FOR THICK-CUT FRENCH
FRIES, BATONS ARE A STICK CUT ABOUT 8MM
IN THICKNESS. THIS IS THE LARGEST STICK CUT
AND THE INTERMEDIATE STEP FOR THE MEDIUM
DICE. RECIPES FOR CHUNKY STEWS OFTEN CALL
FOR CARROTS, POTATOES AND MEAT TO BE
MEDIUM DICED, WHICH IS WHAT YOU GET
AFTER YOU CHOP THE BATONS INTO CUBES

23. MINCING – PRODUCING VERY FINE CUT
USUALLY FOR ONIONS AND GARLIC

24. RONDELLE – MAKING CYLINDRICAL CUT

25. VIDEO PRESENTATION

26. ACTIVITY 1:
CLASSIFY AND PASTE
•CLASSIFY THE DIFFERENT VEGETABLE CUTS
ACCORDING TO CORRECT DEFINITION BY
ASSIGNING APPROPRIATE META CARD.
•AFTER 5 MINUTES, PASTE YOUR OUTPUT ON
THE BOND PAPER PROVIDED AND HUNG IT ON
THE BOARD
•OUTPUT WILL BE RATED USING THE SCORING

27. RUBRIC
10 Classify all the cutting
techniques correctly.
8 Classify 8 cutting
techniques
5 Classify 5 cutting
techniques
3 Classify 3 cutting
techniques
1 Classify 1 cutting
techniques

28. ACTIVITY 2:
SHOW ME WHAT YOU’VE GOT!
DEMONSTRATE THE FOLLOWING CUTTING TECHNIQUES OF
VEGETABLES:
1.BRUNOISE
2.SMALL DICE
3.MEDIUM DICE
4.JULIENNE
5.OBLIQUE OR ROLL CUTS

29. 6.CHIFFONADE
AFTER 15 MINUTES, PRESENT YOUR OUTPUT.
OUTPUT WILL BE RATED USING THE
SCORING RUBRIC.

30. RUBRIC
10 Employ proper procedure, observe the
safe handling of knife in cutting
vegetables and demonstrate all the
cutting techniques.
8 Employ proper procedure, observe the
safe handling of knife in cutting
vegetables and demonstrate 8 cutting
techniques.
5 Employ proper procedure, observe the
safe handling of knife in cutting
vegetables and demonstrate 5 cutting
techniques.
3 Employ proper procedure, observe the
safe handling of knife in cutting
vegetables and demonstrate 2 cutting
techniques.
1 Did not observe the proper procedure,

31. ACTIVITY 3:
FILL ME!
WRITE DOWN THE CUTTING TECHNIQUES USED IN
THE GIVEN RECIPE. AFTER 5 MINUTES PRESENT
YOUR OUPUT.
OUTPUT WILL BE RATED USING THE SCORING
RUBRICS.

32. CHOPSUEY
MENUDO
LUMPIA
SHANGHAI

33. RUBRIC
5 Identify the cutting
techniques in
chopsuey ,menudo
and lumpia
3 Identify the cutting
techniques used in
Lumpia and
Menudo
1 Identify 1 cutting
techniques used in

34. WHAT IS THE IMPORTANCE OF KNOWING THE DIFFERENT CUTS?
Direction: Identify the cutting techniques. Write your answer on the space provided before each
number.
______1.
______2.

35. ______3.
______4.
______5.

36. .
______7.
______8.
______9.
______10.

37. ASSIGNMENT:
•GIVE 3 EXAMPLES OF RECIPE FOR
EACH CUTTING TECHNIQUE

38. THANK
YOU!