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Module 4. Basic Cuts

The document provides information about safe and accurate cutting techniques for cookery. It discusses the proper grip for holding a knife, using one hand to guide the knife and the other to hold the food. Uniform cuts are important for even cooking and enhanced appearance. Basic cuts described include chopping, mincing, dicing, julienning, making rondelles, batonnets, and chiffonade. Students are instructed to demonstrate specific cuts like chopping, dicing, and julienning following a video demonstration.

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302 views5 pages

Module 4. Basic Cuts

The document provides information about safe and accurate cutting techniques for cookery. It discusses the proper grip for holding a knife, using one hand to guide the knife and the other to hold the food. Uniform cuts are important for even cooking and enhanced appearance. Basic cuts described include chopping, mincing, dicing, julienning, making rondelles, batonnets, and chiffonade. Students are instructed to demonstrate specific cuts like chopping, dicing, and julienning following a video demonstration.

Uploaded by

Geboy Aguilar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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COOKERY NCII

MODULE 4. CUTTING TECHNIQUE AND BASIC CUTS


WEEK 4 SEPT 14-18, 2020

SAFE AND ACCURATE CUTTING TECHNIQUE

THE G R I P
A proper grip gives you maximum control over the knife,
increases your cutting accuracy and speed, prevents slipping,
and lessens the chance of an accident. The type of grip you use
depends, in part, on the job you are doing and the size of the
knife. Grasping the blade of the knife between the thumb and
forefinger gives the worker good control over the blade.

THE GUIDING HAND


While one hand controls the knife, the other hand controls the
product being cut. Proper positioning of the hand achieves three
goals:

1. Hold the item being cut. The item is held firmly so it will not
slip.

2. Guide the knife. Note the knife blade slides against the fingers. The position of
the hand controls the cut.

3. Protect the hand from cuts. Fingertips are curled under, out of the way of the
blade.

Cutting food products into uniform shapes and sizes is important for two reasons:
 It ensures even cooking.
 It enhances the appearance of the product.

Cutting food products into uniform shapes and sizes is important for two reasons:

1. It ensures even cooking.


2. It enhances the appearance of the product.
Basic Cuts and Shapes

1. Chop- to cut into irregularly shaped pieces.

2. Mince- to chop into very fine pieces.

2. Dice- to cut vegetable into cubes of a specific size.

3. Julienne (zhoo lee enn)- to cut into long thin strips, similar to matchsticks.
4. Rondelle- are simple rounds or ovals cut from conical or cylindrical vegetables.

5. Batonnet- to cut into baton or stick. The technical


measurement is ¼” by ¼” by 2.5-3” long.

6. Chiffonade- is a slicing technique in which leafy green vegetables such as spinach, basil, sorrel, or Swiss chard, or a flat-
leaved herb like basil, are cut into long, thin strips.

7. Paysanne are thin square, or roughly square, cuts.

8. Lozenges- diamond-shape cut.


COOKERY NCII
MODULE 4. Cutting Technique And Basic Cuts
WEEK 4 SEPT 14-18, 2020

Name: _________________________________________________________Date: _________________


Course/Year/Section: _______________________________________Score:___________/30 pts.

I. Answer the following question.


1. What are the three goals of proper positioning of hand?
2. What are the two reasons why cutting food products into uniform shapes and sizes is important for two reasons?

II. Multiple Choice. Encircle the letter of the correct asnswer.

1. To cut into baton or stick. The technical measurement is ¼” by ¼” by 2.5-3” long.


a. Batonnet b. Paysanne c. Chiffonade d. Dice

2. To chop into very fine pieces.


a. Lozenges b. Rondelle c. Julienne d. Mince

3. These are simple rounds or ovals cut from conical or cylindrical vegetables.
a. Lozenges b. Rondelle c. Julienne d. Mince

4. To cut into long thin strips, similar to matchsticks.


a. Lozenges b. Rondelle c. Julienne d. Mince

5. To cut vegetable into cubes of a specific size.


a. Batonnet b. Paysanne c. Chiffonade d. Dice

III . Watch this youtube video and carefully observe the proper
handling of knife.
https://www.youtube.com/watch?v=G-Fg7l7G1zw
Demonstrate the following basic cutting techniques.
1. Chop (Half onion)
https://www.youtube.com/watch?v=G-Fg7l7G1zw
2. Dice (10 pcs)
3. Julienne (4pcs)
4. Batonnet (5pcs)
https://www.youtube.com/watch?v=dCGS067s0zo
Tools Needed:
Kitchen Knife
Cutting board
Materials:
1 pc. Onion
1 pc. Carrot or Sayote or Potato
Instructions:
1. Wash vegetables and peel.
2. Cut vegetables.
3. Arrange your cut vegetables in a clean plate.
4. Label and name each cut of vegetables.
5. Take a photo of your work.

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