Lopez, Jeanelyn C.
It was the first laboratory activity in Western Cuisine. Cutting Techniques are ways on cutting vegetables into different styles and dimensions. In this activity, we are equipped with basic styles of cutting. Not just equipped but also tried to do with our bare hands. We had given a chance to broaden our knowledge on different styles and dimensions in cutting a certain item. Having a good quality of knife can make the process easier. Along with the techniques there are also guidelines in handling and using knives. These must be observed practically to avoid unnecessary accidents.
This was performed as a team. And as expected, all of us in the group had our own work. We’re required to have our own knife and vegetables in order for us to apply all the discussed styles of cutting. The final activity given was to identify the carved items we made. The number of correct items serves as the points for our team. Thus, my group got 17 out of 20.
Waing, Eloise Jessica L. This was our first laboratory in our subject Western Cuisine. Were task to do the different kinds of cuts in vegetables. We’re excited in the activity because this was the first time that we would use the new kitchen laboratory. As a preparation we bought different kinds of vegetables like carrots, radish, potatoes, garlic, and onion. We’d used also our own kitchen knife. Were able to cut, dice and chop. Our leader assigned us 2 kinds of cutting techniques; I was assigned in oblique and medium dice.
We are so happy because we got 17 correct out of 20 items and got the 2nd place from the whole class. This laboratory gave us hint on some basic styles of cutting and it was a great experience.
Parts of a Knife
Alejo, John Rey M.
This was our first laboratory activity. I’ve learned a lot from this exercise. With this activity were required to have our own knife and vegetables in order for us to perform all the discussed techniques. And I could say that it was fun to execute it one by one. We’ve got also 17 correct out of 20 items.
Morales, Fidel Albert P.
Cutting Techniques was our first laboratory activity together with my group. I’ve learned how to cut the vegetables and fruits in different shapes, figure and size. All the groups executed all the techniques and luckily our group got the second to the highest score. I am very proud to our group because we gave our best to be part of the ranking.
Jimenez, Mark Aviv R.
It was our first laboratory activity in Western Cuisine. We’re excited to start the activity because it was our first time to use our new kitchen. By the way, Cutting Techniques are ways of cutting, chopping and dicing a certain item.
Before the activity started, our leader assigned each of us to perform 2 kinds of cutting style. This is to make our work easier. I’m glad because we got 17 correct out of 20 items. And we managed to get it because of our teamwork.
How to use a Chef's Knife
Proper Chef's Knife Grip. This photo illustrates the proper chef's knife grip as seen from the inside or thumb-side of the cutting hand. The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife.
Grip Outer View. Here we see the same grip from the opposite side. Note how 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 are sort of loosely curled around the handle. Note that you should be gripping the knife mainly with the thumb and forefinger.
Secure the Food With the Guiding Hand. Your non-knife hand is called your "guiding hand," and its job is to hold the food to keep it from sliding around on the cutting board. The grip shown here is called the "claw grip". By keeping fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board.
Alternate Claw 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. And this time the knife rests against the second knuckle rather than the first.
MADRIAGA, Novelyn A.
We did exercise our techniques in cutting vegetables during our 1st laboratory activity in Western Cuisine. I’ve learned ways on how to cut, chop, diced the ingredients such as onions, garlic, carrots, and radish. At first it seems to be difficult for me to perform everything but because of my determination to learn I’ve tried hard just to make it perfect. And for me having this knowledge in cutting is very important.
Aben, Maycaela G.
Cutting Techniques was our first laboratory and this was performed in our preliminary period. Cutting Techniques are essential in cooking because you need to learn the types of cuts of an ingredient in a certain dish. It was an awesome experienced to do this kind of activity. And thanks to our instructor ‘coz he let us do all the techniques he imparted on us. It enhances my knowledge in carving vegetables.
Robinos, Jhinky R.
Cutting Techniques was our first laboratory activity in Western Cuisine. I am so excited because our instructor would teach us about the different ways on how to cut the ingredients. He taught us also how to use a knife properly and safely.
During the activity, we used potatoes, carrots and radish then our leader tasks me to execute the Rodelles and Pysanne style of cutting vegetable. We didn’t win but we managed to get 17 out of 20 items. I enjoyed that day because I’ve learned many things and I knew that I could use those things every time I decided to cook and definitely apply it soon in the industry of cooking.
Kinds of Cuts
1. Oblique - items are cut into small pieces with angle cut side.
2.Diagonals - elongated or oval shaped slices of cylindrical.
3. Rondelles - Disk slices of cylindrical vegetables or fruits.
4.Fine Brunoise - a cube shaped item with dimensions of 1/16 inch x 1/16 inch x 1.16 inch.
5. Brunoise - a cube shped item with the dimension of 1/8 inch x 1/8 inch x 1.8 inch.
6. Fine Julienne - a stick shaped item with the dimension of 1/16 inch x 1/16 x 2 inches.
7. Julienne - a stick shaped item with the dimension of 1/8 inch x 1/8 inch x 2 inches.
8. Allumette - stick shaped cut use for potatoes with the dimension of 1/8 inch x 1/8 inch x 2 inches.
9. batonnet - stick shaped item with the dimension of 6mm x 6mm x 5cm.
10. Chiffonade - finely sliced or shredded vegetables used as garnish.
11. Medim Cube - a cube shaped item with dimension of 1/2 inch x 1/2 inch x 1.2 inch.
12. Paysanne - a flat, square, round or triangualar item with dimension of 1/2 inch x 1/2 inch x 1/8 inch.
13. Chooping garlic
14. Mincing shallots - to cut shallots into very small pieces.
15. Small Dice - a cube shaped item with dimensions of 1/4 inch x 1/4 inch x 1/4 inch.
16. Large Dice - a cube shaped item with dimensions of 3/4 inch x 3/4 inch x 3/4 inch.
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