Food preparation
Download as pptx, pdf0 likes200 views
The document discusses four basic cuts for carrots - slice, batonnet, julienne, and brunoise. Knowing these cuts is important for cooking preparation as different cuts allow for different cooking methods and textures in dishes. It then provides instructions for how to perform each cut. The document also notes additional fun facts about carrots, such as their growth process and varieties.
1 of 10
Download to read offline
Ad
Recommended
Food Funda
Food FundaArpitaChheda
油
This recipe provides instructions for making a bread upma dish using common Indian spices. To make it, bread is cut into cubes and saut辿ed with onions, ginger, green chili, turmeric, red chili powder and tomatoes. The bread cubes absorb the spices as they are gently stirred for 4 minutes. The upma is then garnished with coriander before serving.The Helper
The HelperColleenFinley3
油
This document provides recipes and cooking tips for hands-off meals made in a cooking blender. It includes a recipe for hidden veggie marinara pasta that can be made by blending carrots, zucchini, garlic, Italian seasoning, salt and water into a sauce in the blender. The sauce is then combined with cooked pasta and diced tomatoes for a nutritious family-friendly meal with hidden vegetables. Tips are provided for making the sauce thicker by draining the tomatoes or serving it topped with mozzarella cheese. The document promotes using a cooking blender to make easy blended recipes for busy cooks.How to cook a basic stir fry
How to cook a basic stir fryrddunn0720
油
This document provides instructions for making a basic stir fry in 11 steps. It instructs the reader to purchase common vegetables like peppers, carrots, onions, mushrooms and broccoli and to cut them into uniform sizes. It then guides the cooking process of first browning beef in sesame oil before adding vegetables to saut辿 until slightly underdone. Finally, stir fry sauce and previously cooked beef are added to finish cooking and combine all ingredients before serving over rice.Sw3 curry rice
Sw3 curry rices1190186
油
The document provides instructions for making curry rice for 5 people. It includes a list of ingredients needed: meat, potatoes, carrots, onions, olive oil, water, and curry roux. The instructions describe how to prepare the ingredients by cutting the vegetables and meat into pieces. It then explains how to fry the meat and onions in olive oil before adding the other ingredients and water to boil for 15 minutes. Finally, it describes how to add the curry roux and simmer for 10 more minutes before serving over cooked rice.Vegetable cuts gcse y10
Vegetable cuts gcse y10srastall
油
This document discusses classical vegetable cuts and knife safety. It defines several vegetable cuts - julienne, brunoise, batons or jardinieres, turned vegetables a l'anglaise, rubans, chiffonade, paysanne, and mirepoix. It emphasizes the importance of proper knife skills and safety techniques when preparing these cuts. Examples are provided for how to make each cut. Students are then asked to name cuts and identify uses in cooking.Brokuy - Polish Xmas dish recipe
Brokuy - Polish Xmas dish recipe patisek
油
This recipe has 9 steps to make broccoli with feta cheese and fried almonds. It involves boiling broccoli, cutting feta cheese into pieces, frying almonds until lightly browned, and making a garlic sauce with mayonnaise. The cooked broccoli is placed on a dish and topped with feta cheese, garlic sauce, and fried almonds. Salt and pepper are added before serving.覃仰磯碁願骸
覃仰磯碁願骸lovelymin
油
This document provides instructions for making Vietnamese rice wraps in 8 steps. It lists ingredients like bacon, cucumber, carrot, sesame leaf and paprika. The steps include roasting bacon, washing and slicing vegetables, soaking rice paper, laying ingredients on rice paper in order, and wrapping it up before serving cut rolls and enjoying the tasty finished product.How to cook sinigang na baboy ni marce
How to cook sinigang na baboy ni marceanabelmarcellana
油
The document provides a recipe for cooking sinigang na baboy, a Filipino pork soup. It lists the ingredients needed, including pork, vegetables, and a tamarind soup mix, and outlines a step-by-step procedure for preparation. The dish is served hot, highlighting the importance of cooking the ingredients until tender and flavorful.Adrian-s recipe
Adrian-s recipeC.P. EL CASTELL (ALBALAT DELS SORELLS)
油
This recipe provides instructions for baked sea bass. It calls for 2 sea bass fillets, peeled and thinly sliced potatoes, oil, salt, and parsley. The potatoes are layered in a dish and topped with salt and parsley. The sea bass are placed on top and seasoned with oil and salt inside and out. The dish is then baked in the oven at 180 degrees for 30 minutes before serving.Camila E Karolyne
Camila E Karolynefrancibondan
油
Paella a la Valenciana is a traditional Spanish rice dish made with various meats, seafood and vegetables. The recipe calls for mussels, olive oil, onion, garlic, tomatoes, chicken broth, shrimp, peas, chicken breast, red pepper, rice and saffron. All the ingredients are cooked together in a large pot with the rice absorbing the flavors of the broth as it simmers for 15 minutes, then peas, tomatoes and mussels are added to finish cooking. The finished paella is garnished with coriander.Doner Kebab Recipe by - Spinninggrillers
Doner Kebab Recipe by - SpinninggrillersJohn Fyn
油
This document provides a detailed recipe for making doner kebab using 2 lbs of ground lamb and various seasonings. The preparation includes processing onions, mixing ingredients into a fine paste, molding the meat onto a skewer, and cooking instructions for optimal doneness. The final dish is served in pita bread with chopped onions and tomatoes.Cooking homework
Cooking homeworkbrentnz
油
The document provides instructions for making a healthy Korean-style dinner of bean paste soup and beef and cooked vegetable salad. The bean paste soup is made with tofu, bean paste, onions, mushrooms, clams, cucumbers and scallions. The beef and vegetable salad contains broccoli, carrots, beef and scallions. Detailed step-by-step instructions are given for cutting vegetables and meat, boiling vegetables for the soup, adding ingredients to the soup and frying pan, and mixing the salad with soy sauce before enjoying the completed meals.Tamarind onions recipe
Tamarind onions recipeEZPZCOOKING
油
This document provides a recipe for tamarind onions. It lists the ingredients as small onions, tamarind pulp, green chillies, red chilli powder, turmeric powder, onion seeds, sesame seeds, sugar, salt, and asafoetida powder. The instructions are to peel the onions, heat oil with asafoetida, sesame, and onion seeds, add green chillies, then other spices and tamarind pulp, add onions and water, and cook for 5 minutes until ready to serve. It also provides links to the full recipe and their Facebook page.Demo Speech-際際滷s
Demo Speech-際際滷sjbh96
油
This document provides instructions for making homemade potato skins. It includes a list of ingredients like potatoes, bacon bits, shredded cheese and vegetables. The directions explain how to cut and hollow out the potatoes, fill them with the ingredients, and bake them until crispy. The finished potato skins are served with dipping sides like sour cream or ranch dressing.Recipe Card Design- Pro Forma
Recipe Card Design- Pro Formacloestead
油
This document contains recipes and design materials for a recipe card. It includes 17 pages with various style sheets, flat plans, and recipes. The recipes include vegetable lasagne, vegetarian bangers and mash, vegetarian shepherdess pie, and a kidney bean burger. The design materials suggest the recipe card will feature style sheets, flat plans, and test designs for the front and back of the card.1 - Risoto de Lim達o.pdf
1 - Risoto de Lim達o.pdfJairDeMartinJunior
油
The document provides a recipe for making Sicilian lemon risotto with shrimp, highlighting its creamy texture and aromatic flavor from Sicilian lemon. It outlines the ingredients and step-by-step instructions to prepare the dish, including the cooking methods for both the shrimp and the risotto. This dish is presented as an ideal choice for a special dinner.Recipe - nuggets of vegetables
Recipe - nuggets of vegetablesNome Sobrenome
油
This document provides recipes for homemade ketchup and vegetable nuggets. The ketchup recipe lists ingredients like tomatoes, garlic, sugar, vinegar and water and instructions to saut辿 onions and garlic, add tomatoes and seasonings, then cook for 40 minutes until thickened. The nugget recipe calls for mixing cooked peas, carrots, potatoes and pepper, shaping into balls, coating in egg and flour, then baking for 30 minutes until brown. The nuggets are cut out with a star cutter and filled with the homemade ketchup for children to enjoy eating vegetables.Lentils
LentilsC.P. EL CASTELL (ALBALAT DELS SORELLS)
油
This document provides a recipe for lentil soup that includes lentils, carrots, peppers, onions, garlic, spinach, oil, bay leaves, and potatoes as ingredients. The directions explain how to peel and chop the carrots, cut the peppers, spinach, and onion, and then put all the vegetables in a pan with the lentils and garlic. Water is added and boiled for nearly an hour to cook the lentils until the soup is ready.Rice and black beans
Rice and black beansplus100years | elkoochi healthcare technology pvt ltd
油
The document presents a recipe for rice and black beans, which is an easy and healthy dish that can be prepared in 30 minutes, suitable for diabetic patients. It includes a list of ingredients and detailed cooking instructions, emphasizing the nutritional benefits of black beans, including high fiber and essential minerals that support bone health and regulate glucose levels. Overall, it's a delicious meal that enhances both appearance and taste.Food and snacks recipe
Food and snacks recipe Nikki Dapanas
油
The document provides recipes for various fish dishes including fish burgers, tuna ham, fish lumpia, fish kropeck, fish nuggets, crusty fishwiches, gluten preparation, lumpia wrappers, fish balls, rellanong bangus, fish salad, squid rings, and instructions for deboning bangus (milkfish). The recipes include lists of ingredients and step-by-step procedures for preparing each dish.Gazpacho
GazpachoRosana Fern叩ndez Chaparro
油
This document provides a recipe for gazpacho, a cold Spanish soup made from raw vegetables. It lists the main ingredients as 5 tomatoes, 1 cucumber, 1 green pepper, and 1 clove of garlic. The instructions note to wash and chop the vegetables, peel and cut the tomatoes, and then blend all the ingredients with olive oil, water, salt, and vinegar until a puree soup is formed. The document was written by Daniel Gonzalez Masalla, a student at CEIP Inmaculada school, as a recipe for their Comenius program in April 2014.Potato salad ppt
Potato salad pptisamadero79
油
Primary 1 children made potato salad by following the steps of cutting up potatoes and spring onions, mixing them in a bowl with mayonnaise, salt, and pepper, stirring the mixture, sprinkling herbs, and enjoying their finished dish. The recipe included potatoes, spring onions, mayonnaise, salt, pepper and herbs as ingredients and provided instructions to cut, mix, season, and serve the potato salad.EVERYDAY STIR FRY RECIPES
EVERYDAY STIR FRY RECIPESMiles Cory
油
The document provides two recipes for stir fries: 1) A warm salad of prawns and baby courgettes with lime, ginger, and chili. 2) A stir fry of assorted vegetables including garlic, onion, cabbage, and mushrooms cooked with soy sauce and sesame oil. Both recipes emphasize the importance of not overcrowding the wok to ensure vegetables are fried rather than sweated. The document encourages creative experimentation with stir fry techniques and ingredients.Schezwan Potato Recipes
Schezwan Potato RecipesMejwani Recipes
油
This document provides a recipe for Schezwan potato, a popular Indo-Chinese starter dish. It lists the ingredients needed which include potatoes, sesame seeds, peanuts, cumin seeds, vinegar, soy sauce and schezwan sauce. The instructions explain how to boil and cut the potatoes, then fry them until golden brown. Various spices and sauces are added and mixed before garnishing with spring onions.Spaghetti
SpaghettiNurIndahS3
油
Spaghetti originated in China as noodles, which were brought to Italy by travelers in 1292. The Italians adapted the noodles and named them spaghetti. Spaghetti is made from durum wheat flour and is long, thin, and cylindrical. It is a traditional Italian pasta that is often served with herbs, olive oil, meat, vegetables, and cheese sauce. To make spaghetti, the noodles are boiled until al dente and then drained before being topped with a sauce and served.PASTA
PASTAC.P. EL CASTELL (ALBALAT DELS SORELLS)
油
Pasta is made by boiling half a kilogram of pasta in salted water for 5 to 7 minutes. While the pasta boils, garlic, onion, and tomatoes are saut辿ed together to make a sauce. The drained pasta is then combined with the tomato sauce and oregano in a bowl.Adobong sitaw
Adobong sitawrlacerna214
油
This recipe document provides instructions for making Adobong Sitaw, a Filipino dish of pork and string beans stewed in a sauce of soy sauce, vinegar, and water. The ingredients include pork, string beans, garlic, onion, soy sauce, vinegar, and water. The pork is browned first before adding the liquids to simmer for 10 minutes. Then the string beans are added and cooked for another 5 minutes until tender. The finished dish is served with rice.Basic cutting techniques
Basic cutting techniquesvanessaCABAERO
油
This document discusses various cutting techniques for vegetables. It begins by explaining the importance of uniform cuts, noting that consistent sizing ensures even cooking. It then describes the julienne cut which produces thin matchstick pieces. Next, it covers the brunoise dice, the smallest dice cut used for soups. It also explains the small dice and batonnet cuts which produce slightly larger sticks or cubes. Finally, it discusses the chiffonade technique for thinly slicing leafy herbs or greens. The document provides illustrations and definitions for common knife cuts.3. Types of Cuts and defination.....pptx
3. Types of Cuts and defination.....pptxariane973992
油
This document discusses proper cutting techniques and types of cuts. It emphasizes the importance of uniform cuts to ensure even cooking times and using the proper knife for the job to minimize risk. Several specific cut types are defined such as small dice, large dice, medium dice, julienne, batonnet, paysanne, mince, and fine julienne. Each cut yields vegetables or fruits of a defined size and shape that are suited to different culinary purposes.BASIC CUTS.pptx
BASIC CUTS.pptxMaLeedelosReyes2
油
This document outlines several basic French knife cuts used in cooking, including:
1) Batonnet - sticks measuring 1/4 inch by 1/4 inch by 2-2.5 inches, made by cutting vegetables into rectangular shapes and then lengthwise strips.
2) Julienne - sticks measuring 1/8 inch by 1/8 inch by 2 inches, made by further cutting Batonnet sticks lengthwise.
3) Carr辿 - large dice measuring 3/4 inch, made by cutting objects into rectangular slabs and then cubic sticks and pieces. Smaller variations include Parmentier (1/2 inch dice) and Mac辿doine (1/4 inch dice).
4More Related Content
What's hot (19)
Adrian-s recipe
Adrian-s recipeC.P. EL CASTELL (ALBALAT DELS SORELLS)
油
This recipe provides instructions for baked sea bass. It calls for 2 sea bass fillets, peeled and thinly sliced potatoes, oil, salt, and parsley. The potatoes are layered in a dish and topped with salt and parsley. The sea bass are placed on top and seasoned with oil and salt inside and out. The dish is then baked in the oven at 180 degrees for 30 minutes before serving.Camila E Karolyne
Camila E Karolynefrancibondan
油
Paella a la Valenciana is a traditional Spanish rice dish made with various meats, seafood and vegetables. The recipe calls for mussels, olive oil, onion, garlic, tomatoes, chicken broth, shrimp, peas, chicken breast, red pepper, rice and saffron. All the ingredients are cooked together in a large pot with the rice absorbing the flavors of the broth as it simmers for 15 minutes, then peas, tomatoes and mussels are added to finish cooking. The finished paella is garnished with coriander.Doner Kebab Recipe by - Spinninggrillers
Doner Kebab Recipe by - SpinninggrillersJohn Fyn
油
This document provides a detailed recipe for making doner kebab using 2 lbs of ground lamb and various seasonings. The preparation includes processing onions, mixing ingredients into a fine paste, molding the meat onto a skewer, and cooking instructions for optimal doneness. The final dish is served in pita bread with chopped onions and tomatoes.Cooking homework
Cooking homeworkbrentnz
油
The document provides instructions for making a healthy Korean-style dinner of bean paste soup and beef and cooked vegetable salad. The bean paste soup is made with tofu, bean paste, onions, mushrooms, clams, cucumbers and scallions. The beef and vegetable salad contains broccoli, carrots, beef and scallions. Detailed step-by-step instructions are given for cutting vegetables and meat, boiling vegetables for the soup, adding ingredients to the soup and frying pan, and mixing the salad with soy sauce before enjoying the completed meals.Tamarind onions recipe
Tamarind onions recipeEZPZCOOKING
油
This document provides a recipe for tamarind onions. It lists the ingredients as small onions, tamarind pulp, green chillies, red chilli powder, turmeric powder, onion seeds, sesame seeds, sugar, salt, and asafoetida powder. The instructions are to peel the onions, heat oil with asafoetida, sesame, and onion seeds, add green chillies, then other spices and tamarind pulp, add onions and water, and cook for 5 minutes until ready to serve. It also provides links to the full recipe and their Facebook page.Demo Speech-際際滷s
Demo Speech-際際滷sjbh96
油
This document provides instructions for making homemade potato skins. It includes a list of ingredients like potatoes, bacon bits, shredded cheese and vegetables. The directions explain how to cut and hollow out the potatoes, fill them with the ingredients, and bake them until crispy. The finished potato skins are served with dipping sides like sour cream or ranch dressing.Recipe Card Design- Pro Forma
Recipe Card Design- Pro Formacloestead
油
This document contains recipes and design materials for a recipe card. It includes 17 pages with various style sheets, flat plans, and recipes. The recipes include vegetable lasagne, vegetarian bangers and mash, vegetarian shepherdess pie, and a kidney bean burger. The design materials suggest the recipe card will feature style sheets, flat plans, and test designs for the front and back of the card.1 - Risoto de Lim達o.pdf
1 - Risoto de Lim達o.pdfJairDeMartinJunior
油
The document provides a recipe for making Sicilian lemon risotto with shrimp, highlighting its creamy texture and aromatic flavor from Sicilian lemon. It outlines the ingredients and step-by-step instructions to prepare the dish, including the cooking methods for both the shrimp and the risotto. This dish is presented as an ideal choice for a special dinner.Recipe - nuggets of vegetables
Recipe - nuggets of vegetablesNome Sobrenome
油
This document provides recipes for homemade ketchup and vegetable nuggets. The ketchup recipe lists ingredients like tomatoes, garlic, sugar, vinegar and water and instructions to saut辿 onions and garlic, add tomatoes and seasonings, then cook for 40 minutes until thickened. The nugget recipe calls for mixing cooked peas, carrots, potatoes and pepper, shaping into balls, coating in egg and flour, then baking for 30 minutes until brown. The nuggets are cut out with a star cutter and filled with the homemade ketchup for children to enjoy eating vegetables.Lentils
LentilsC.P. EL CASTELL (ALBALAT DELS SORELLS)
油
This document provides a recipe for lentil soup that includes lentils, carrots, peppers, onions, garlic, spinach, oil, bay leaves, and potatoes as ingredients. The directions explain how to peel and chop the carrots, cut the peppers, spinach, and onion, and then put all the vegetables in a pan with the lentils and garlic. Water is added and boiled for nearly an hour to cook the lentils until the soup is ready.Rice and black beans
Rice and black beansplus100years | elkoochi healthcare technology pvt ltd
油
The document presents a recipe for rice and black beans, which is an easy and healthy dish that can be prepared in 30 minutes, suitable for diabetic patients. It includes a list of ingredients and detailed cooking instructions, emphasizing the nutritional benefits of black beans, including high fiber and essential minerals that support bone health and regulate glucose levels. Overall, it's a delicious meal that enhances both appearance and taste.Food and snacks recipe
Food and snacks recipe Nikki Dapanas
油
The document provides recipes for various fish dishes including fish burgers, tuna ham, fish lumpia, fish kropeck, fish nuggets, crusty fishwiches, gluten preparation, lumpia wrappers, fish balls, rellanong bangus, fish salad, squid rings, and instructions for deboning bangus (milkfish). The recipes include lists of ingredients and step-by-step procedures for preparing each dish.Gazpacho
GazpachoRosana Fern叩ndez Chaparro
油
This document provides a recipe for gazpacho, a cold Spanish soup made from raw vegetables. It lists the main ingredients as 5 tomatoes, 1 cucumber, 1 green pepper, and 1 clove of garlic. The instructions note to wash and chop the vegetables, peel and cut the tomatoes, and then blend all the ingredients with olive oil, water, salt, and vinegar until a puree soup is formed. The document was written by Daniel Gonzalez Masalla, a student at CEIP Inmaculada school, as a recipe for their Comenius program in April 2014.Potato salad ppt
Potato salad pptisamadero79
油
Primary 1 children made potato salad by following the steps of cutting up potatoes and spring onions, mixing them in a bowl with mayonnaise, salt, and pepper, stirring the mixture, sprinkling herbs, and enjoying their finished dish. The recipe included potatoes, spring onions, mayonnaise, salt, pepper and herbs as ingredients and provided instructions to cut, mix, season, and serve the potato salad.EVERYDAY STIR FRY RECIPES
EVERYDAY STIR FRY RECIPESMiles Cory
油
The document provides two recipes for stir fries: 1) A warm salad of prawns and baby courgettes with lime, ginger, and chili. 2) A stir fry of assorted vegetables including garlic, onion, cabbage, and mushrooms cooked with soy sauce and sesame oil. Both recipes emphasize the importance of not overcrowding the wok to ensure vegetables are fried rather than sweated. The document encourages creative experimentation with stir fry techniques and ingredients.Schezwan Potato Recipes
Schezwan Potato RecipesMejwani Recipes
油
This document provides a recipe for Schezwan potato, a popular Indo-Chinese starter dish. It lists the ingredients needed which include potatoes, sesame seeds, peanuts, cumin seeds, vinegar, soy sauce and schezwan sauce. The instructions explain how to boil and cut the potatoes, then fry them until golden brown. Various spices and sauces are added and mixed before garnishing with spring onions.Spaghetti
SpaghettiNurIndahS3
油
Spaghetti originated in China as noodles, which were brought to Italy by travelers in 1292. The Italians adapted the noodles and named them spaghetti. Spaghetti is made from durum wheat flour and is long, thin, and cylindrical. It is a traditional Italian pasta that is often served with herbs, olive oil, meat, vegetables, and cheese sauce. To make spaghetti, the noodles are boiled until al dente and then drained before being topped with a sauce and served.PASTA
PASTAC.P. EL CASTELL (ALBALAT DELS SORELLS)
油
Pasta is made by boiling half a kilogram of pasta in salted water for 5 to 7 minutes. While the pasta boils, garlic, onion, and tomatoes are saut辿ed together to make a sauce. The drained pasta is then combined with the tomato sauce and oregano in a bowl.Adobong sitaw
Adobong sitawrlacerna214
油
This recipe document provides instructions for making Adobong Sitaw, a Filipino dish of pork and string beans stewed in a sauce of soy sauce, vinegar, and water. The ingredients include pork, string beans, garlic, onion, soy sauce, vinegar, and water. The pork is browned first before adding the liquids to simmer for 10 minutes. Then the string beans are added and cooked for another 5 minutes until tender. The finished dish is served with rice.Similar to Food preparation (20)
Basic cutting techniques
Basic cutting techniquesvanessaCABAERO
油
This document discusses various cutting techniques for vegetables. It begins by explaining the importance of uniform cuts, noting that consistent sizing ensures even cooking. It then describes the julienne cut which produces thin matchstick pieces. Next, it covers the brunoise dice, the smallest dice cut used for soups. It also explains the small dice and batonnet cuts which produce slightly larger sticks or cubes. Finally, it discusses the chiffonade technique for thinly slicing leafy herbs or greens. The document provides illustrations and definitions for common knife cuts.3. Types of Cuts and defination.....pptx
3. Types of Cuts and defination.....pptxariane973992
油
This document discusses proper cutting techniques and types of cuts. It emphasizes the importance of uniform cuts to ensure even cooking times and using the proper knife for the job to minimize risk. Several specific cut types are defined such as small dice, large dice, medium dice, julienne, batonnet, paysanne, mince, and fine julienne. Each cut yields vegetables or fruits of a defined size and shape that are suited to different culinary purposes.BASIC CUTS.pptx
BASIC CUTS.pptxMaLeedelosReyes2
油
This document outlines several basic French knife cuts used in cooking, including:
1) Batonnet - sticks measuring 1/4 inch by 1/4 inch by 2-2.5 inches, made by cutting vegetables into rectangular shapes and then lengthwise strips.
2) Julienne - sticks measuring 1/8 inch by 1/8 inch by 2 inches, made by further cutting Batonnet sticks lengthwise.
3) Carr辿 - large dice measuring 3/4 inch, made by cutting objects into rectangular slabs and then cubic sticks and pieces. Smaller variations include Parmentier (1/2 inch dice) and Mac辿doine (1/4 inch dice).
4cutting techniques for culinary management.pptx
cutting techniques for culinary management.pptxVhinBaldon
油
The document outlines various cutting techniques essential for food preparation, emphasizing their importance for uniformity and aesthetic appeal in dishes. Common techniques include chopping, mincing, julienne, brunoise, chiffonade, macedoine, slicing, batonnet, cubing, and dicing, each with specific applications in culinary practices. Proper execution of these techniques enhances the flavor and presentation of food.Basic Cutting Techniques of Fruits and Vegetables
Basic Cutting Techniques of Fruits and VegetablesMATHANGI SUDARSAN
油
The document outlines various cutting techniques essential for efficient and safe food preparation, emphasizing their impact on presentation, flavor, and nutrient preservation. It describes specific cuts such as large dice, batonnet, julienne, brunoise, mince, and chiffonade, detailing their sizes and culinary applications. Mastering these techniques enhances overall culinary skills and visual appeal of dishes.CUTTING PROCESS.pptx
CUTTING PROCESS.pptxReleneJoySoto
油
The document provides information on basic knife skills and cutting techniques. It discusses the proper grip for holding knives, different types of knives and why they are used. It also covers common vegetable cuts like dice, julienne, batonnet, and chiffonade. Knife safety tips are also included such as keeping knives sharp, using a cutting board, and storing knives safely.BASIC Cuts of Vegetables.pptx by Chef Rinku Singh
BASIC Cuts of Vegetables.pptx by Chef Rinku SinghChefRinkuSingh
油
The document outlines various traditional vegetable cuts used in cooking, based on classical French techniques, such as julienne, brunoise, jardiniere, baton, macedoine, paysanne, chiffonade, mirepoix, and matignon. It also provides guidelines for the proper storage of different types of vegetables to maintain freshness and flavor. Each cut has specific dimensions and applications in culinary practices, contributing to texture and presentation in dishes.HRM 212 (LAB) Mise en Place
HRM 212 (LAB) Mise en PlaceBean Malicse
油
Mise en place refers to the preparation of ingredients for cooking. It involves assembling all necessary tools, ingredients, and equipment before cooking. Proper knife handling and various basic cuts - such as brunoise, julienne, dice, and batonnet - are important techniques for preparing ingredients safely and uniformly. Common vegetables are cut into different shapes depending on the desired texture and appearance in dishes.cutting techniques.pptx
cutting techniques.pptxVhinBaldon
油
This document discusses various cutting techniques that are commonly used in cooking. It describes techniques such as chopping, mincing, julienne, brunoise, chiffonade, slicing, batonnet, cubing, and dicing. Each technique involves cutting food into different sizes and shapes, such as irregular pieces less than 1/4 inch for minced or thin matchstick strips for julienne. Proper cutting techniques are important for ensuring uniformity of cuts and providing aesthetic appeal to foods.Basic knife skills and different types of vegetable cutting
Basic knife skills and different types of vegetable cuttingRamesh Babu Katuri
油
This document provides information on basic knife skills and cutting techniques. It discusses the parts of a knife, different types of knives, proper grip and hand positioning. It explains why different knives are needed for different foods. It also covers knife safety tips. The document then describes various cuts for vegetables and fruits, including dice, julienne, batonnet, brunoise, slicing, fluting, segmenting, and more. Specific techniques for each cut are outlined.Preparing Vegetables - Julienne, Dice, Shred and Slice
Preparing Vegetables - Julienne, Dice, Shred and SliceMardi84
油
This document provides various techniques for preparing vegetables, including washing, julienning, dicing, shredding, and slicing. It instructs on the essential tools needed and emphasizes safety while cutting. Each cooking method is briefly explained with specific examples, showcasing a step-by-step process for achieving properly prepared vegetables.Nada & team cutting method presentation 6.pptx
Nada & team cutting method presentation 6.pptxNadaAlfina
油
This document provides definitions and examples of 10 different cutting techniques used for vegetables and meat:
1. Julienne involves cutting into thin, elongated pieces measuring 3 cm x 1 mm x 1 mm and is used for salad ingredients.
2. Battonet or Jardiniere cuts vegetables into 3 cm x 1 cm x 1 cm sticks or cubes, used for root vegetables.
3. Diced cuts into 1 cm cubes and is used in processed foods like soups and salads.
4. Chopped cuts without a definite shape and is used in stir-fries and for herbs.How to do cutting-techniques of vegetable and fruits.pptx
How to do cutting-techniques of vegetable and fruits.pptxChristopherCDada
油
The document explains various cutting techniques in culinary arts, including julienne, brunoise, small dice, batonnet, mince, chiffonade, wedges, slicing, chopping, and cubing. Each technique is described in terms of size, method, and typical uses in different dishes. Mastery of these cuts can enhance the presentation and cooking of food, with specific mentions of their applications in soups, salads, and garnishes.cuts-of-vegetables tle 10 cookery sg.ppt
cuts-of-vegetables tle 10 cookery sg.pptjchristopherlara
油
The document outlines various knife skills and cutting techniques for vegetables, including brunoise, chiffonade, julienne, mirepoix, tourne, batonnet, and others. It details the dimensions and typical uses of each cut, emphasizing their applications in garnishes, soups, and flavor bases for dishes. Typical vegetables mentioned include carrot, onion, celery, and leafy greens.Cuts of vegetable
Cuts of vegetableDr. Sunil Kumar
油
This document discusses various cuts and preparations of vegetables used for cooking. It provides descriptions of over 20 common vegetable cuts like julienne, brunoise, paysanne, and chiffonade. It also describes traditional preparations for specific South Asian vegetables like okra, brinjal, bitter gourd, jackfruit, and lotus root that involve particular cuts to allow for stuffing or other cooking methods. The goal is to understand how different cuts impact texture, taste, and cooking applications of vegetables.Cuts of veg
Cuts of vegmadan lal
油
The document describes various cuts used for vegetables in cooking, including julienne for thin strips used in garnishes and stir fries, jardiniere for 3mm batons, macedoine for 5mm dices, and brunoise for 2mm dices. Other cuts mentioned are lozenge or diamond, slices, paring, chiffonade, paysanne for 1mm geometrical shapes, and wedges for vertically cut rounds. Mirepoix refers to roughly cut root vegetables for flavoring, and tourne/chateaux are thin spiral strips.Basic Knife Cut wrgaserghserthsethserths.ppt
Basic Knife Cut wrgaserghserthsethserths.pptjchristopherlara
油
The document outlines essential knife skills for cutting vegetables and herbs during a family consumer science annual meeting. It details various cutting techniques such as chopping, dicing, chiffonade, and julienne, including guidelines for preparing vegetables prior to cutting. Additionally, it describes specific cuts like batonnet, paysanne, and oblique for different types of vegetables.Cuts of vegetables
Cuts of vegetablesChef Jeetendra Kale
油
The document outlines various techniques for cutting vegetables, highlighting their impact on texture, taste, and cooking methods. It describes classical cuts such as julienne, brunoise, and chiffonade, and emphasizes the importance of knowledge about vegetables, equipment, purpose, and heat effects. A section is also dedicated to practical activities for students to aid their understanding of these cuts.Basic knife cuts &
Basic knife cuts &Daisy Bangayan
油
This document provides information on basic knife cuts and their definitions. It explains that uniform cuts allow for even cooking and better visual presentation. Common cuts described include allumette, julienne, batonnet, cube, dice, brunoise, mince, chiffonade, and tourne. Precise knife skills are important for ensuring food is cooked properly and plated attractively.Ad
Recently uploaded (20)
THE PSYCHOANALYTIC OF THE BLACK CAT BY EDGAR ALLAN POE (1).pdf
THE PSYCHOANALYTIC OF THE BLACK CAT BY EDGAR ALLAN POE (1).pdfnabilahk908
油
Psychoanalytic Analysis of The Black Cat by Edgar Allan Poe explores the deep psychological dimensions of the narrators disturbed mind through the lens of Sigmund Freuds psychoanalytic theory. According to Freud (1923), the human psyche is structured into three components: the Id, which contains primitive and unconscious desires; the Ego, which operates on the reality principle and mediates between the Id and the external world; and the Superego, which reflects internalized moral standards.
In this story, Poe presents a narrator who experiences a psychological breakdown triggered by repressed guilt, aggression, and internal conflict. This analysis focuses not only on the gothic horror elements of the narrative but also on the narrators mental instability and emotional repression, demonstrating how the imbalance of these three psychic forces contributes to his downfall.Pests of Maize: An comprehensive overview.pptx
Pests of Maize: An comprehensive overview.pptxArshad Shaikh
油
Maize is susceptible to various pests that can significantly impact yields. Key pests include the fall armyworm, stem borers, cob earworms, shoot fly. These pests can cause extensive damage, from leaf feeding and stalk tunneling to grain destruction. Effective management strategies, such as integrated pest management (IPM), resistant varieties, biological control, and judicious use of chemicals, are essential to mitigate losses and ensure sustainable maize production.Great Governors' Send-Off Quiz 2025 Prelims IIT KGP
Great Governors' Send-Off Quiz 2025 Prelims IIT KGPIIT Kharagpur Quiz Club
油
Prelims of the Great Governors' Send-Off Quiz 2025 hosted by the outgoing governors.
QMs: Aarushi, Aatir, Aditya, ArnavIIT KGP Quiz Week 2024 Sports Quiz (Prelims + Finals)
IIT KGP Quiz Week 2024 Sports Quiz (Prelims + Finals)IIT Kharagpur Quiz Club
油
The document outlines the format for the Sports Quiz at Quiz Week 2024, covering various sports & games and requiring participants to Answer without external sources. It includes specific details about question types, scoring, and examples of quiz questions. The document emphasizes fair play and enjoyment of the quiz experience.VCE Literature Section A Exam Response Guide
VCE Literature Section A Exam Response Guidejpinnuck
油
This practical guide shows students of Unit 3&4 VCE Literature how to write responses to Section A of the exam. Including a range of examples writing about different types of texts, this guide:
*Breaks down and explains what Q1 and Q2 tasks involve and expect
*Breaks down example responses for each question
*Explains and scaffolds students to write responses for each question
*Includes a comprehensive range of sentence starters and vocabulary for responding to each question
*Includes critical theory vocabulary油 lists to support Q2 responsesLAZY SUNDAY QUIZ "A GENERAL QUIZ" JUNE 2025 SMC QUIZ CLUB, SILCHAR MEDICAL CO...
LAZY SUNDAY QUIZ "A GENERAL QUIZ" JUNE 2025 SMC QUIZ CLUB, SILCHAR MEDICAL CO...Ultimatewinner0342
油
Lazy Sunday Quiz | General Knowledge Trivia by SMC Quiz Club Silchar Medical College
Presenting the Lazy Sunday Quiz, a fun and thought-provoking general knowledge quiz created by the SMC Quiz Club of Silchar Medical College & Hospital (SMCH). This quiz is designed for casual learners, quiz enthusiasts, and competitive teams looking for a diverse, engaging set of questions with clean visuals and smart clues.
ｯ What is the Lazy Sunday Quiz?
The Lazy Sunday Quiz is a light-hearted yet intellectually rewarding quiz session held under the SMC Quiz Club banner. Its a general quiz covering a mix of current affairs, pop culture, history, India, sports, medicine, science, and more.
Whether youre hosting a quiz event, preparing a session for students, or just looking for quality trivia to enjoy with friends, this PowerPoint deck is perfect for you.
Quiz Format & Structure
Total Questions: ~50
Types: MCQs, one-liners, image-based, visual connects, lateral thinking
Rounds: Warm-up, Main Quiz, Visual Round, Connects (optional bonus)
Design: Simple, clear slides with answer explanations included
Tools Needed: Just a projector or screen ready to use!
Who Is It For?
College quiz clubs
School or medical students
Teachers or faculty for classroom engagement
Event organizers needing quiz content
Quizzers preparing for competitions
Freelancers building quiz portfolios
Why Use This Quiz?
Ready-made, high-quality content
Curated with lateral thinking and storytelling in mind
Covers both academic and pop culture topics
Designed by a quizzer with real event experience
Usable in inter-college fests, informal quizzes, or Sunday brain workouts
About the Creators
This quiz has been created by Rana Mayank Pratap, an MBBS student and quizmaster at SMC Quiz Club, Silchar Medical College. The club aims to promote a culture of curiosity and smart thinking through weekly and monthly quiz events.
SEO Tags:
quiz, general knowledge quiz, trivia quiz, 際際滷Share quiz, college quiz, fun quiz, medical college quiz, India quiz, pop culture quiz, visual quiz, MCQ quiz, connect quiz, science quiz, current affairs quiz, SMC Quiz Club, Silchar Medical College
Reuse & Credit
Youre free to use or adapt this quiz for your own events or sessions with credit to:
SMC Quiz Club Silchar Medical College & Hospital
Curated by: Rana Mayank PratapOBSESSIVE COMPULSIVE DISORDER.pptx IN 5TH SEMESTER B.SC NURSING, 2ND YEAR GNM...
OBSESSIVE COMPULSIVE DISORDER.pptx IN 5TH SEMESTER B.SC NURSING, 2ND YEAR GNM...parmarjuli1412
油
OBSESSIVE COMPULSIVE DISORDER INCLUDED TOPICS ARE INTRODUCTION, DEFINITION OF OBSESSION, DEFINITION OF COMPULSION, MEANING OF OBSESSION AND COMPULSION, DEFINITION OF OBSESSIVE COMPULSIVE DISORDER, EPIDERMIOLOGY OF OCD, ETIOLOGICAL FACTORS OF OCD, CLINICAL SIGN AND SYMPTOMS OF OBSESSION AND COMPULSION, MANAGEMENT INCLUDED PHARMACOTHERAPY(ANTIDEPRESSANT DRUG+ANXIOLYTIC DRUGS), PSYCHOTHERAPY, NURSING MANAGEMENT(ASSESSMENT+DIAGNOSIS+NURSING INTERVENTION+EVALUATION)) Vitamin and Nutritional Deficiencies.pptx
Vitamin and Nutritional Deficiencies.pptxVishal Chanalia
油
Vitamin and nutritional deficiency occurs when the body does not receive enough essential nutrients, such as vitamins and minerals, needed for proper functioning. This can lead to various health problems, including weakened immunity, stunted growth, fatigue, poor wound healing, cognitive issues, and increased susceptibility to infections and diseases. Long-term deficiencies can cause serious and sometimes irreversible health complications.A Visual Introduction to the Prophet Jeremiah
A Visual Introduction to the Prophet JeremiahSteve Thomason
油
These images will give you a visual guide to both the context and the flow of the story of the prophet Jeremiah. Feel free to use these in your study, preaching, and teaching.List View Components in Odoo 18 - Odoo 際際滷s
List View Components in Odoo 18 - Odoo 際際滷sCeline George
油
In Odoo, there are many types of views possible like List view, Kanban view, Calendar view, Pivot view, Search view, etc.
The major change that introduced in the Odoo 18 technical part in creating views is the tag <tree> got replaced with the <list> for creating list views. CRYPTO TRADING COURSE BY FINANCEWORLD.IO
CRYPTO TRADING COURSE BY FINANCEWORLD.IOAndrewBorisenko3
油
Unlock the Secrets of Crypto Trading with FinanceWorld.io!
Are you ready to dive into the exciting world of cryptocurrency trading? This comprehensive course by FinanceWorld.io is designed for beginners and intermediate traders who want to master the fundamentals of crypto markets, technical analysis, risk management, and trading strategies.
What youll learn:
Introduction to blockchain and cryptocurrencies
How crypto markets work
Setting up wallets and trading accounts securely
Understanding exchanges and order types
Reading charts and technical analysis basics
Essential indicators and market signals
Risk management and portfolio diversification
Real-life trading strategies and case studies
Common mistakes and how to avoid them
Who should view this course?
Aspiring crypto traders
Investors seeking additional income sources
Anyone curious about the future of decentralized finance
Why FinanceWorld.io?
Our experts make complex concepts simple, helping you gain the confidence to navigate volatile markets and capitalize on opportunities.
Ready to start your crypto journey?
View this slide deck now and take your first step towards becoming a successful crypto trader with FinanceWorld.io!ECONOMICS, DISASTER MANAGEMENT, ROAD SAFETY - STUDY MATERIAL [10TH]
ECONOMICS, DISASTER MANAGEMENT, ROAD SAFETY - STUDY MATERIAL [10TH]SHERAZ AHMAD LONE
油
This study material for Class 10th covers the core subjects of Economics, Disaster Management, and Road Safety Education, developed strictly in line with the JKBOSE textbook. It presents the content in a simplified, structured, and student-friendly format, ensuring clarity in concepts. The material includes reframed explanations, flowcharts, infographics, and key point summaries to support better understanding and retention. Designed for classroom teaching and exam preparation, it aims to enhance comprehension, critical thinking, and practical awareness among students.Public Health For The 21st Century 1st Edition Judy Orme Jane Powell
Public Health For The 21st Century 1st Edition Judy Orme Jane Powelltrjnesjnqg7801
油
Public Health For The 21st Century 1st Edition Judy Orme Jane Powell
Public Health For The 21st Century 1st Edition Judy Orme Jane Powell
Public Health For The 21st Century 1st Edition Judy Orme Jane PowellPaper 107 | From Watchdog to Lapdog: Ishiguros Fiction and the Rise of Godi...
Paper 107 | From Watchdog to Lapdog: Ishiguros Fiction and the Rise of Godi...Rajdeep Bavaliya
油
Dive into a captivating analysis where Kazuo Ishiguros nuanced fiction meets the stark realities of post2014 Indian journalism. Uncover how Godi Media turned from watchdog to lapdog, echoing the moral compromises of Ishiguros protagonists. Well draw parallels between restrained narrative silences and sensationalist headlinesare our media heroes or traitors? Dont forget to follow for more deep dives!
M.A. Sem - 2 | Presentation
Presentation Season - 2
Paper - 107: The Twentieth Century Literature: From World War II to the End of the Century
Submitted Date: April 4, 2025
Paper Name: The Twentieth Century Literature: From World War II to the End of the Century
Topic: From Watchdog to Lapdog: Ishiguros Fiction and the Rise of Godi Media in Post-2014 Indian Journalism
[Please copy the link and paste it into any web browser to access the content.]
Video Link: https://youtu.be/kIEqwzhHJ54
For a more in-depth discussion of this presentation, please visit the full blog post at the following link: https://rajdeepbavaliya2.blogspot.com/2025/04/from-watchdog-to-lapdog-ishiguro-s-fiction-and-the-rise-of-godi-media-in-post-2014-indian-journalism.html
Please visit this blog to explore additional presentations from this season:
Hashtags:
#GodiMedia #Ishiguro #MediaEthics #WatchdogVsLapdog #IndianJournalism #PressFreedom #LiteraryCritique #AnArtistOfTheFloatingWorld #MediaCapture #KazuoIshiguro
Keyword Tags:
Godi Media, Ishiguro fiction, post-2014 Indian journalism, media capture, Kazuo Ishiguro analysis, watchdog to lapdog, press freedom India, media ethics, literature and media, An Artist of the Floating WorldJune 2025 Progress Update With Board Call_In process.pptx
June 2025 Progress Update With Board Call_In process.pptxInternational Society of Service Innovation Professionals
油
---
June 25 ISSIP Event - slides in process
20250618 PPre-Event Presentation Summary - Progress Update with Board Series June 25
ISSIP Website Upcoming Events Description: https://issip.org/event/semi-annual-issip-progress-call/
Register here (even if you cannot attend live online, all who register will get link to recording and slides post-event): https://docs.google.com/forms/d/e/1FAIpQLSdThrop1rafOCo4PQkYiS2XApclJuMjYONEHRMGBsceRdcQqg/viewform
This pre-event presentation: /slideshow/june-2025-progress-update-with-board-call_in-process-pptx/280718770
This pre-event recording: https://youtu.be/Shjgd5o488o
---K12 Tableau User Group virtual event June 18, 2025
K12 Tableau User Group virtual event June 18, 2025dogden2
油
National K12 Tableau User Group: June 2025 meeting slidesGladiolous Cultivation practices by AKL.pdf
Gladiolous Cultivation practices by AKL.pdfkushallamichhame
油
This includes the overall cultivation practices of Rose prepared by:
Kushal Lamichhane (AKL)
Instructor
Shree Gandhi Adarsha Secondary School
Kageshowri Manohara-09, Kathmandu, Nepal
June 2025 Progress Update With Board Call_In process.pptx
June 2025 Progress Update With Board Call_In process.pptxInternational Society of Service Innovation Professionals
油
Ad
Food preparation
- 1. FOOD PREPARATION: 4 Basic Cuts for Carrots slice, batonnet, julienne, and brunoise
- 2. Why is it important to know these basic cuts in cooking preparation? How can we apply this to our life?
- 3. Five Senses Fun! Use your five senses to describe how carrots look, feel, taste, sound, and smell. FAST FACTS Carrots are a root vegetable, which means they grow underground Orange carrots are the most recognized, however, carrots can also be red, purple, white, or yellow in color Carrots are typically planted in the spring and may take anywhere from 2 to 4 months to mature Carrots are usually harvested when the roots are at least 1/2 inch in diameter
- 4. SLICE 1. Slice off both ends of a peeled carrot. 2. Slice through while holding the carrot firmly.
- 5. BATONNET 1. Slice off the rounded sides of a carrot to form a rectangle. 2. Slice into 村-inch thick slabs. 3. Flip the slabs on the flat side and slice into 村-inch sticks Batonnet is a French word for baton, so this cut is the most basic one before moving on to the rest.
- 6. JULIENNE 1.Slice off the rounded side of a carrot to form a rectangle. 2. Slice into 1/8-inch thick slabs. 3.Stack the slabs on top of each other 4.Slice into 1/8-inch thick sticks. The julienne, or the matchstick cut, uses the same technique as the batonnet cut.
- 7. SLICE 1.Slice off the rounded side of a carrot to form a rectangle. 2. Slice into 1/8-inch thick slabs. 3.Stack the slabs on top of each other 4.Slice into 1/8-inch thick sticks. The julienne, or the matchstick cut, uses the same technique as the batonnet cut.
- 8. SLICE 1. Start with finely julienned carrots. 2. Stack julienned carrots perpendicular to the knife. 3. Slice into 1/8-inch thick cubes. A brunoise is a fine dice, so use this cut when you use carrots as a base for soups and sauces.
- 9. Why is it important to know these basic cuts in cooking preparation? How can we apply this to our life?
- 10. Why is it important to know these basic cuts in cooking preparation? How can we apply this to our life?