Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Learning Objectives

•To understand the different classical vegetable cuts used in cooking

• To Understand the importance of the correct knife skills used and why

• To Understand what the different vegetable cuts can be used for in cooking

StarterIn small pairs or groups write down how many different vegetable you know,

you can take five minutes to do this then we will discuss as a class

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Classic Vegetable Cuts include :- Mirepoix, Julienne, Brunoise, Batons or Jardinières, Turned vegetables à l'Anglaise, Rubans, Chiffonade and PaysanneKnife skills and techniques

Before we start to prepare and cut classical vegetable cuts we need to know about how to handle knives and the health and safety that must be followed when using all kitchen knives!Below is are examples of how a knives should be held correctly when preparing food products

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Knife Safety, No Running, Correct use of Equipment

Knife and kitchen Safety is very importantDon't end up like this !!

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Julienne

Julienne vegetables are the finest, matchstick vegetable cuts. The uniform strips add a dash of colour and beauty to dishes. First, wash and peel the vegetable, as needed Cut a flat surface on each of the vegetable’s four sides, making a rectangle shape. Cut 1/8-inch thick slices, lengthwise through the vegetable. Stack the vegetable rectangles flat, one on top of the other, and repeat the 1/8-inch thick, lengthwise slices. These are julienne cuts.

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Brunoise Brunoise vegetables are the tiniest of cuts. The formal-looking little squares add colour and elegance to dishes. First, wash and peel the vegetable, as needed. Cut a flat surface on each of the vegetable’s four sides, making a rectangle shape. Cut 1/8-inch thick slices, lengthwise through the vegetable. Stack the vegetable rectangles flat, one on top of the other, and repeat the 1/8-inch thick, lengthwise slices. Turn the vegetable stick at a 90-degree angle and cut again, into 1/8-thick slices. The result will be small squares of vegetables.

Take note how the Chef is holding his hand and using his knuckles as a guard to protect his fingers

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

MirepoixMirepoix is a combination of chopped carrots, celery and onions used to add flavour and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making Mirepoix are 50% onions, 25% carrots and 25% celery.

These are also used as a base for making stocks and sauces and soups which add a lot of body and flavour to you dish

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

JardinièresBatons of root vegetables, for example carrot.Wash and peel carrot and cut into 5mm thick slices. Cut 3cm lengths and then cut into 5mm thick batons

Can you think what these vegetable cuts can be used for ?

ChipsVegetable dishesGarnish in soups and salads

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

PaysannePeel the vegetable using a peeler or paring knife top and tail the vegetables by removing the ends, use a channel knife to cut grooves along the sides. Other shapes can be created such a circles, triangles and squares. The vegetables can then be cut crosswise about 2mm thick.

Stage 1 Stage 2 Stage 3 Stage 4

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Turned vegetables à l'Anglaise

A turned vegetable is one that is cut into a football-shaped piece with five or seven equal sides and blunt ends. The following vegetable can be turned: beets, carrots, celeriac, cucumber, potatoes, turnips, and zucchini. Although not mentioned, you can also turned turnips and broccoli stems.

Turning knife

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Chiffonnade

Wash and drain your vegetables such as Lettuce, cabbage for example. Carefully remove any stalks and slowly roll into a tight roll, take a large chefs knife and very carefully slice across to produce very thin curly pieces of vegetable. See example

A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens. Literally translated from French, the term means 'made of rags'

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them

Home Work

In your text books please list the different vegetable cuts and give at lease three examples for their usage ?

Classical vegetable cuts Knife safety Vegetable classifications

Name three vegetable cuts and be able to prepare them

Name four vegetable cuts and be able to prepare them them

Name all the classical vegetable cuts and be able to prepare them