1. CUTTING TECHNIQUES KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Leonardo da Vinci project 2010 – 2012 OZDERE TAHIR ÇAMUR OTELCILIK ve TURIZM MESLEK LISESI-TURKEY www.fb4youldv.com

2. HOW TO HOLD CHEF”S KNIFE

3. PROPER CHEF”S KNIFE GRIP The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife.

4. 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. You should grip the knife mainly with the thumb and forefinger.

5. While you are holding the food with your non- knife hand, you should keep your fingertips tucked safely away. The grip is here is called the ‘claw grip’. By keeping the fingers curled inward and gripping thefood with the fingernails, the fingers stay out of harm’s way. The side of the blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board.

6. 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.

7. CUTTING TECHNIQUES Vegetables are cut according to their physical features and where they are used. The usage of these techniques are all the same in international kitchens.

8. JULIENNE Julienne is a culinary knife cut in which the food item is cut into long (3-4 cm ) thin strips. All the food item must be cut equally. You can cut all the vegetables in this technique. We can use julienned vegetables as a garnish or in salads.

9. BRUNOISE We cut the food item into the smallest piece with this technique. The food item is first julienned and then turned a quarter turn and diced, producing cubes of a side length of about 3mm or less on each side. We use this technique as a garnish in many dishes and in consommé.

10. PAYSANNE The food item is cut into 1 cm cubes. All the vegetables can be cut with this technique. This technique is used in consommé and for garnishing and for salads.

11. BATONNET This type of cut is typically ¼ inch (6.35mm) by ¼ inch (6. 35mm) and 2 inches (about 5cm) long. It is similar to julienne but it is larger and it is used to set up a vegetable for dicing. It is used in garnishes which are made with potatoes, celery and carrots.

12. VICHY The food item is cut into 1-2 mm thick discs. It is applied to carrots, cucumbers, courgettes. They are used in salads and for garnishing

13. CUTTING TECHNIQUES THANK YOU FOR YOUR ATTENTION By Meltem YILDIRIM, Fatma İLERİ, Hakan OTAR and Students OZDERE TAHIR ÇAMUR OTELCILIK ve TURIZM MESLEK LISESI-TURKEY www.fb4youldv.com