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    Home Economics 1

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    familyjosf
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    © All Rights Reserved
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    Home Economics 1

    Uploaded by

    familyjosf
    3 views18 pages
    Hehe

    Original Title

    HOME-ECONOMICS-1

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views18 pages

    Home Economics 1

    Uploaded by

    familyjosf
    Hehe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 18

    ALJO SB.

    SAN FELIPE
    BTVTED ELX 3B

    MS. DIANA L. HUGO, MAIE


    INSTRUCTOR
    PLANKS

    Refer to slicing the vegestable into thin,


    flat pieces or slices that resemble planks.
    This type of cut is commonly used for
    dishes that require even cooking such as
    roasting grilling or frying.
    LOGS

    refer of cutting sweet potato, it


    typically means slicing the sweet
    potato into thicker, cylindrical pieces
    that resemble small logs. This cut is
    often used for dishes like roasted
    vegetables, baked fries, or stews.
    LARGE DICE/CUBE

    To cut into large dice or cubes, you’re


    aiming for uniform, square-shaped pieces
    that are typically around 3/4 to 1 inch on
    each side.
    MEDIUM DICE/CUBE

    To cut into medium dice or cubes,


    you are aiming for pieces that
    are typically around 1/2 inch on each side.
    PAYSANNE
    The paysanne cut is a classic French
    culinary term that refers to slicing
    vegetables very thinly, typically into
    flat, square, triangular, or rectangular
    shapes. It’s less about uniformity in
    shape and more about creating thin,
    small pieces that cook quickly and
    evenly.
    BATONNET
    The batonnet cut is a precise, classic
    French culinary technique used to
    create long, rectangular strips. The
    typical dimensions for a batonnet are
    1/4 inch by 1/4 inch in thickness and 2 to
    3 inches in length.
    SMALL DICE/CUBE
    The small dice or small cubes cut is a precise
    knife technique in which vegetables are cut
    into uniform cubes measuring about 1/4 inch
    on each side. This cut is commonly used
    when ingredients need to cook quickly or for
    decorative purposes in dishes like salads,
    soups, and garnishes.
    JULIENNE

    The julienne cut is a classic French knife


    technique that produces thin, matchstick-
    like strips, usually used for vegetables. The
    typical size of a julienne cut is about 1/8
    inch thick and 2 to 3 inches long.
    BRUNOISE
    The brunoise cut is a very fine dice, where
    vegetables are cut into tiny cubes measuring
    about 1/8 inch on each side. This cut is often
    used for garnishing or in dishes where the
    vegetable needs to blend seamlessly, such as
    in soups, sauces, or salsas.
    FINE JULIENNE

    fine julienne is to cut vegetables or


    other ingredients into very thin,
    matchstick-like strips. Typically, this
    involves slicing the item into thin
    planks and then cutting those planks
    into thin strips.
    FINE BRUNOISE
    Fine brunoise is a knife tecrhnique where
    ingredients are diced into very small,
    uniform cubes, usually about 1/8 inch (3
    mm) on each side. To achieve this, you
    first cut the ingredient into thin strips
    (julienne), then turn those strips and dice
    them into small cubes.
    Mince

    Mincing involves cutting ingredients


    into very small, fine pieces. This is
    often done with garlic, onions, or herbs
    to enhance their flavor and distribute
    them evenly throughout a dish.
    CHOP

    Chopping is a basic knife


    technique where
    ingredients are cut into
    smaller, roughly uniform
    pieces.
    DICED ONION
    Diced onions are onions that have been cut into
    small, uniform cubes. To dice onions, you first peel
    and slice them into thin layers, then stack and
    slice the layers crosswise to create small, even
    cubes.
    CHIFFONADE

    Chiffonade is a technique used


    primarily for leafy herbs or greens.
    To chiffonade, stack the leaves, roll
    them tightly into a log shape, and
    then slice the roll crosswise into
    thin strips.
    FILLET PEPPER

    Refers to removing the core and


    seeds from a bell pepper and then
    slicing it into smooth pieces
    resembling fillets.
    RONDELLE

    Rondelle is a cutting technique


    where ingredients, usually
    cylindrical, are sliced into round,
    coin-shaped pieces. This is
    commonly used for vegetables
    like carrots or cucumbers.

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