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    (Bertie Foreman) Knife Skills, Vol. 1

    Uploaded by

    Antonio Perez Martin
    This document provides instructions for properly cutting and preparing various fruits, vegetables, fish and other ingredients. It begins with an overview of the proper "pinch grip" technique for holding most knives. The bulk of the document then details steps for cutting apples, artichokes, avocados, broccoli, cabbage, carrots, cauliflower, celery, chard, fennel, fish, garlic and ginger. Photographs accompany each set of cutting instructions.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    (Bertie Foreman) Knife Skills, Vol. 1

    Uploaded by

    Antonio Perez Martin
    102 views62 pages
    This document provides instructions for properly cutting and preparing various fruits, vegetables, fish and other ingredients. It begins with an overview of the proper "pinch grip" technique for holding most knives. The bulk of the document then details steps for cutting apples, artichokes, avocados, broccoli, cabbage, carrots, cauliflower, celery, chard, fennel, fish, garlic and ginger. Photographs accompany each set of cutting instructions.

    Original Title

    [Bertie Foreman] Knife Skills, Vol. 1(Bookos.org)

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    © © All Rights Reserved

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    This document provides instructions for properly cutting and preparing various fruits, vegetables, fish and other ingredients. It begins with an overview of the proper "pinch grip" technique for holding most knives. The bulk of the document then details steps for cutting apples, artichokes, avocados, broccoli, cabbage, carrots, cauliflower, celery, chard, fennel, fish, garlic and ginger. Photographs accompany each set of cutting instructions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    102 views62 pages

    (Bertie Foreman) Knife Skills, Vol. 1

    Uploaded by

    Antonio Perez Martin
    This document provides instructions for properly cutting and preparing various fruits, vegetables, fish and other ingredients. It begins with an overview of the proper "pinch grip" technique for holding most knives. The bulk of the document then details steps for cutting apples, artichokes, avocados, broccoli, cabbage, carrots, cauliflower, celery, chard, fennel, fish, garlic and ginger. Photographs accompany each set of cutting instructions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 62
    At a glance
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    The document describes various techniques for cutting and preparing different fruits, vegetables and other ingredients. The proper grip for holding knives is also explained.

    The techniques described for cutting apples include peeling, halving, coring, slicing, julienning and dicing.

    The techniques described for cutting carrots include peeling, slicing, julienning and dicing.

    First Edition, 2009

    ISBN 978 93 80075 37 2















    All rights reserved.





















    Published by:

    Global Media
    1819, Bhagirath Palace,
    Chandni Chowk, Delhi-110 006
    Email: [email protected]
    Table of Contents


    1. How to Hold a Knife

    2. Cutting Apples

    3. Cutting Artichokes

    4. Cutting Avocados

    5. Cutting Broccoli

    6. Cutting Cabbage

    7. Cutting Carrots

    8. Cutting Cauliflower

    9. Cutting Celery

    10. Cutting Chard

    11. Cutting Fennel

    12. Cutting Fish

    13. Cutting Garlic

    14. Cutting Ginger

    HOW TO HOLD A KNIFE

    The proper way to hold most knives is with a pinch grip. Pinch the blade just in front of the handle
    with your thumb and forefinger. Wrap your other three fingers around the handle. Use this grip
    whether you are cutting perpendicular to, at an angle, or parallel to the cutting board. The pinch grip
    works both with large and small knives.





















    CUTTING APPLES













    Peeling an Apple



    Green apple being peeled with a paring knife.









    Halving an Apple



    Two halves of green apple, cross-section sides facing up


    Coring an Apple


    Cutting out the cores of apple quarters





    Slicing an Apple



    Green apple being thinly sliced on chopping board


    Julienning an Apple



    Cut the halves into wedges













    Dicing an Apple



    Cutting across the apple strips to make dice.

    CUTTING ARTICHOKES




    Trimming and Peeling an Artichoke







    Trimming the base to an even round shape, using a sharp knife.















    Preparing an Artichoke Heart




    Cutting off the soft cone, leaving only the choke behind.


    Cutting an Artichoke Heart


    One and a half globe artichokes, close up.
    CUTTING AVOCADOS




    Pitting an Avocado




    Peeling an Avocado




    Slicing an Avocado




    Cutting an Avocado into Wedges




    Dicing an Avocado



    CUTTING BROCCOLI




    Trimming Broccoli



    Trimming broccoli with knife


    Separating Broccoli into Florets


    Cutting broccoli heads into florets
    CUTTING CABBAGE





























    Coring Cabbage









    Cutting Exterior Leaves away from Cabbage using Small Knife. Cutting up a cabbage

















    Shredding Cabbage






    To shred the cabbage, set it cut-side down on a board and cut crosswise
    CUTTING CARROTS


























    Peeling a Carrot



    Cutting Exterior Leaves away from Cabbage using Small Knife. Cutting up a cabbage































    Slicing a Carrot



    To shred the cabbage, set it cut-side down on a board and cut crosswise






















    Julienning a Carrot

























    Dicing a Carrot




    Roll Cutting a Carrot





    CUTTING CAULIFLOWER





























    Trimming Cauliflower





    Trimming & make the cuts circular around the stalk








    Separating Cauliflower into Florets


    Cutting Cauliflower Florets away from Stalks
    CUTTING CELERY






























    Peeling Celery



    The tough outer strings of the celery being removed from a stalk of celery using a serrated knife


    Slicing Celery



    To slice the celery, set it cut-side down on a board and cut crosswise


    Julienning Celery



    J ulienne process will be easier if the stalk is first cut in half or into thirds




















    Dicing Celery





    Hand model cutting stalks of celery with chef's knife
    CUTTING CHARD

























    Trimming Chard



    For leafy stalks, cut off green tops


    Slicing Chard Leaves



    Slicing Swiss chard leaves


    Slicing Chard Stems



    Slicing Swiss Chard Stalks with chard Leaves in background



















    Julienning Chard Stems



    Hand model cutting stalks of celery with chef's knife











    Dicing Chard Stems



    CUTTING FENNEL





































    Trimming Fennel




    Coring Fennel













    Shaving Fennel



    CUTTING FISH




    Filleting a Whole Round Fish





















    Boning a Whole Trout




    Slicing a Fish Fillet







    Julienning a Fish Fillet

























    Dicing a Fish Fillet


























    Boning a Salmon Steak and Forming It into a Large Disk


    CUTTING GARLIC










































    Trimming & Peeling a Garlic Clove






    Slicing a Garlic Clove















    Dicing a Garlic Clove




    Pureeing a Garlic Clove


    CUTTING GINGER



















    Trimming Ginger









    Peeling Ginger





    Slicing Ginger















    Julienning Ginger
























    Dicing Ginger

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