Knife and Prep Techniques · Başlangıç
Cube and Strip Cutting Methods
Learn julienne, batonnet and dice sizes, the steps to cut clean, even cubes, and what to watch for when cutting a fine brunoise.
What Will You Learn in This Lesson?
- Cut a vegetable into slabs of even thickness
- Apply the difference between a julienne and a batonnet strip
- Use large, medium and small dice in the right context
- Turn strips into even cubes by rotating and cutting crosswise
- Pay attention to blade sharpness when cutting a fine brunoise
Required Equipment
Required
- A chef's knife
- A stable cutting board
- A thin slicing knife for creating a flat edge on the vegetable
Optional
- A julienne slicer or mandoline
- A honing steel
Alternative
- No mandoline: cutting thin strips by hand takes a bit longer but gives the same result
Safety
- Always flatten one side of the vegetable before cutting; cutting on a rounded surface makes it roll on the board and raises the risk of a cut.
- When cutting thin strips your fingers sit closer to the blade than usual; never let your claw grip slip.
- If you're using a mandoline, always fit the finger guard; its blade is far sharper than a knife and can cut deep before you even feel it.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
Video ders
Free
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Vegetable and Fruit Prep Techniques
Yazılı ders
Free
15 min
Safe Knife Use
Yazılı ders
Free
18 min
Chopping Techniques
Yazılı ders
Free
20 min
Slicing Techniques
Yazılı ders
Free
20 min
Cube and Strip Cutting Methods
Yazılı ders
Free
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20 min