Cuts of vegetable
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Transcript of Cuts of vegetable
PRESENTATION ON
CUTS OF VEGETABLES
Sunil KumarResearch Scholar, Food Production Facultywww.facebook.com/ihmsunilkumar
CUTS OF VEGETABLES
Vegetables are cut into various size and shapes for various cooking purpose s, creating different textures, tastes and mouth feel. Different cuts would differently from one to another all of them will create a different flavour.
VARIOUS TYPES OF CUTS
Julienne Jardinière Macedoine Brunoise Lozenge Slicing Paring Chiffonade paysanne
Wedges Mirepoix Tourne Fluting Matignon Mincing Chopping Parisienne segment
JULIENNE
Thin strips of 1 mm*1 mm*25 mm Used for garnishes/ Chinese stir fries/
salads.
JARDINIERE
Batons of 3 mm*3 mm*18 mm. Used for sautéed preparations.
MACEDOINE
Large dices of 5 mm*5 mm*5 mm. Used for salads/ sautéed preparation.
BRUNOISE
Small dices of 2 mm*2 mm*2 mm. Used for garnishes/ stuffing.
LOZENGE
Cutting obliquely at a slant in equal lengths.
Used for stir fries/ sautéed preparations.
SLICING
Cutting roundels from round vegetables. Used for salads/ roasts/ grills/ bake.
PARING
Peeling the skins of vegetables using paring knife.
Used for paring fruits such as apples for compotes.
CHIFFONADE
Shredded leafy vegetables. Used foe sautéed/ stuffing/ garnishes.
PAYSANNE
Geometrical shapes of 1 mm thickness. Used for sautéed preparations/ garnishes.
WEDGES
Round vegetable cut equally lengthwise. Stews/ fried/ grills/ roasts/ boil/ poached/
braised.
MIREPOIX
Roughly cut vegetables , sometimes with skin.
Used for stocks/ soups/ flavouring.
TOURNE
Turning of vegetables into barrel shapes. Sautéed/ boiled/ poached/ roasted/ baked.
FLUTING
Mushrooms turned for aesthetic appeal.
Cut specifically for mushrooms.
MATIGNON
Evenly cut root vegetables. Used as mirepoix but served along with
the dish for example casseroles.
MINCING
Chopping the vegetables very fine. Used as herbs/ stuffing/ garnishes.
CHOPPING
Evenly cut vegetables smaller than brunoise.
Used for garnishes/ sauces/ gravies/ stuffing.
PARISIENNE
Scooped out with a parisienne scooper. Used for poached/ boiled/ sautéed/ salads.
SEGMENT
Usually done for citrus, fruits. Where each segment is removed from the fruit.
Used for salads/ fruit platters/ garnishing.
SOME INDIAN CUTS
Okra Baby brinjal Bitter ground Jackfruit Drumsticks Banana flower Bamboo shoot Chilli Lotus root
OKRA
Trim from head and tail and slit open lengthwise without cutting through.
Stuffed okra as in aamchoor masala bhindi.
BABY BRINJAL
Slit into four, keeping the stem intact. Stuffed brinjals/ bharwan masala baingan.
BITTER GROUND
Scrap the bitter ground and keep scraping for stuffing, slit open without cutting and remove seeds and inner flesh.
Stuffed bitter ground/ bharwan karela.
JACKFRUIT
Cut into quarters, remove the skin not washing too much, remove the center pith.
Used for kofta, curries, biryani.
DRUMSTICKS
String the drumsticks and cut into batons. Used for sambhar.
BANANA FLOWER
Peel the banana flower to obtain small flowerets. Remove the hard woody inside the flowers.
Used for stir fries/ kofta.
BAMBOO SHOOT
Peel the white pith and cut into desired shapes.
Used for curries.
CHILLI
Slit the chilli lengthwise, taking care not to cut through.
Used for stuffed peppers, pakoras.
LOTUS ROOT
Peel and wash very well ensure that it is free from mud. Cut into one inch chunks.
Used for curries/ kofta.
THANKS……………