On Cooking Textbook : * Click the Photos to Enlarge :)
Chapter Four: Knife Skills
" EVERY MORINNG ONE MUST START FROM SCRATCH, WITH NOTHING ON THE STOVES. THAT IS CUISINE." Ferdinand Point, French Restaurateur ( 1897-1955)
Caring for your knife : Knife Sharpening, Washing and Storing Knives, and Honing your Knife
Showing you different ways to grip your knife!
Cutting Sticks :
* Julienne- ( Ju-lee-en) a stick shaped item with dimensions of 1/8 inch x 1/8 inch x 2 inches (ex: Potatoes, Carrots)
* Batonnet-( Bah-toh-nay) a stick shaped item with dimensions of 1/4 inch x 1/4 inch x 2 inches (ex: Potatoes, Carrots)
* Brunoise - (Broo-nwaz) a cube shaped item with dimensions of 1/8 inch x 1/8 inch x 1/8 inch
* Small Dice- a cube shaped item with dimensions of 1/4 inch x 1/4 inch x 1/4 inch
Tourner (Carrot):
Tourner is similar to football shape! This is a very tricky knife cut! Practice Practice Practice is the key to SUCCESS!!!!!
Diagonals and Oblique Cuts :
The photo is not rotated properly... So I would kindly ask you just to tilt your head slightly to read the content! :) Fun way to do some neck exercise :)
Dicing an Onion:
Cooking Techniques DVD:
Cutting Sticks :
* Julienne- ( Ju-lee-en) a stick shaped item with dimensions of 1/8 inch x 1/8 inch x 2 inches (ex: Potatoes, Carrots)
* Batonnet-( Bah-toh-nay) a stick shaped item with dimensions of 1/4 inch x 1/4 inch x 2 inches (ex: Potatoes, Carrots)
* Brunoise - (Broo-nwaz) a cube shaped item with dimensions of 1/8 inch x 1/8 inch x 1/8 inch
* Small Dice- a cube shaped item with dimensions of 1/4 inch x 1/4 inch x 1/4 inch
Julienne:
Brunoise:
Battonet :
Small Dice :
Diagonals and Rondelle (Round) Cuts
Rondelle:
Diagonal:
Tourner
You can use this knife cut on turnips, carrots potatoes or beets!
Dicing an Onion:
Hands On! :
Welcome to my Kitchen :)
Just showing you my outfit for today :) I am wearing a V-neck black pin stripe apron on top of white and black stripes tank top and blue shorts ( hidden by the apron) :)
What you will need
Cutting Board ( Wooden or Plastic)
Knives, Peeler and Steel:
Note:
Make Sure to Sanitize the Kitchereware before using :)
Place a towel to lay the Knives, Peeler and Steel
Caring For my Knives ( Honing before Use)
You might ask.. What is the purpose of honing a knife? Well.. Honing a knife against a steel straightens the blade between sharpening! Note: Honing does not = to sharpening! it just simply straightens the knife :)
Are you ready for some action? Let's begin!
Different Knife Cuts on Carrots
Food Safety First :)
Sanitize a bowl or a plate :) ( where you will put the Carrot and Onion skin which could be used for stocks)
Before cutting the carrots into different knife cuts, use a peeler to peel the carrot skins off :)
After peeling, cut the carrots into 3 sections... 2 inches per section!
Cutting Sticks :
* Julienne- ( Ju-lee-en) a stick shaped item with dimensions of 1/8 inch x 1/8 inch x 2 inches (ex: Potatoes, Carrots)
* Batonnet-( Bah-toh-nay) a stick shaped item with dimensions of 1/4 inch x 1/4 inch x 2 inches (ex: Potatoes, Carrots)
* Brunoise - (Broo-nwaz) a cube shaped item with dimensions of 1/8 inch x 1/8 inch x 1/8 inch
* Small Dice- a cube shaped item with dimensions of 1/4 inch x 1/4 inch x 1/4 inch
Rondelle:
Diagonal:
Oblique:
Tourner:
First, you can practice by tracing the paring knife along the egg shell to get a feel of the pattern that you'll be using when tourner-ing an item.
Take a section ( carrot) and even out the section ( trim 4 sides) which will be the base.
As Shown here :)
Holding the carrot between the thumb and forefinger, use a paring knife to cut seven (7) curved sides on the item, creating a flat-ended, football-shaped product
Five attempts on tourner! Still need more PRACTICE!!!
Dicing an Onion
Washing the:
Red Onion ( Food Safety)
Bowl
Use any type of plate or bowl to place the diced onions :)
Using a paring knife, remove the stem end ( feels like parchment paper). Trim the root end but leave it nearly intact! ( This helps prevent the onion from falling apart while dicing).
Peel away the outer skin;be careful not to remove and waste too much onion!
*Remember! NOTHING goes to waste! The onion skin can be used for stocks while the stem and the root of the onion can go to compose!
Now, cut the onion in half through the stem and root. Place the cut inside down on the cutting board.
The aroma of the onion caused my eyes to sparkle with tears
Now, cut parallel slices of the desired thickness vertically through the onion from the root toward the stem end without cutting completely through the root end.
Make a single horizontal cut on a small onion and two horizontal cuts on a large onion. Make sure not to cut through the root end! ( It makes it easier to hold the onion)
Turn the Onion and cut slices perpendicular to the other slices to produce diced onions :)
You can save the root end for stocks :)
Gather all the diced onions and place it in a bowl :)
Diced Onions.. DONE! :)
You can use the Carrot Peel and Onion Skins for Stocks :) Nothing Goes to TRASH!!!!!!
The stem and root of the onion and the base of the carrots goes to COMPOSE not TRASH!!
Mirepoix:
50% Onions, 25% Carrots and 25% Celery (Used in stocks)
Celery
Food Safety First !!
, Roughly Chopped
I am showing you the proportions of the Mirepoix. I diced all of the onions,.. but remember when making Mirepoix, the onions MUST be Chopped not DICED! Same rules apply for carrots and celery!
Food Safety and Sanitation:
Sanitize the Cutting board and kitchenware Used!
The ruler has plenty of information regarding knife cuts measurement :)
Whoo hoo.. Second time to cut myself!! Ohh myy!! I was done doing the knife cuts! All i did was clean and put my knives away and next thing you know!!!! Yup! you got it right! I once again cut myself... it was a poke.. Not to severe :p
Surprise !!!!!!!!!!!!!! :) Ready for a CHALLENGE???!!!
TEST YOURSELF!!!
Now, I would lke you to cover all the content above! ( Make Sure you can only see this text! Nothing else)
A. Can you name all the knife cuts on the chopping board shown below? Answer this by leaving a comment ! We'll see how much you learned :)
B. Does this go to Trash? What do we use this for?
C. Does this BELONG to Trash? Where do we include this?
Done? you can scroll up and see how u did! :)
NOW, Go ahead!!! Give it a try! :) Practice leads to Success !!! :) How did you on the activity above? Hope you enjoyed this blog!
XoXo LittleMissChef Ileina
No comments:
Post a Comment