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FOOD PROCESSING

FOOD PROCESSING. CUTTING TECHNIQUES KITCHEN AND RESTAURANT GUIDE FOR STARTERS Leonardo da Vinci project 2010 – 2012 F&B4YOU Izmir, Turkey and Izola, Slovenia. PROPER CHEF ’ S KNIFE GRIP.

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FOOD PROCESSING

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  1. FOOD PROCESSING CUTTING TECHNIQUES KITCHEN AND RESTAURANT GUIDE FOR STARTERS Leonardo da Vinci project 2010 – 2012 F&B4YOU Izmir, Turkey and Izola, Slovenia

  2. PROPER CHEF’S KNIFE GRIP The index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers arecurled around the handle. F&B4YOU

  3. PROPER CHEF’S KNIFE GRIP While you are holding the food, you should keep your fingertips tucked safely away. The gripis called the ‘claw grip’. Beingcurled inward fingers stay out of harm’s way. F&B4YOU

  4. PROPER CHEF’S KNIFE GRIP In this version of the claw grip, the first knuckle of the guiding hand rests flat on the food product,with the fingers again curled inward safely. F&B4YOU

  5. PROPER CHEF’S KNIFE GRIP The thumb grips the knife around the top of the blade,with the hand wrapped aroundthe bolster of the knife. F&B4YOU

  6. TYPES OF CUTTING TECHNIQUES Vegetables are cut according to their physical features and where they are used. The use of these techniques is the same in international kitchens. F&B4YOU

  7. JULIENNE • Julienne is a culinary knife cut in which the food item is cut into long (3-4 cm ) thin strips. F&B4YOU

  8. BRUNOISE • We cut the food item into the smallest piece with this technique. The food item is first julienned and then turned a quarter turn and diced, producing cubes of a side length of about 3mm or less on each side. F&B4YOU

  9. PAYSANNE The food item is cut into 2 to 3 mm thick 1 cm cubes. All vegetables can be cut with this technique. F&B4YOU

  10. BATONNET It is similar to julienne but it islarger and it is used to set up a vegetable for dicing. It is used in garnishes which are made with potatoes, celery and carrots. F&B4YOU

  11. VICHY • The food item is cut into 1-2 mm thick discs. It is applied to carrots, cucumbers, courgettes. F&B4YOU

  12. Some pictures in the presentation have been taken from the public domain via the Internet. The presentations are used for non-profit educational purposes. F&B4YOU

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