Preparation and Pre-Processing · Başlangıç
Ingredient Sorting and Cleaning
Learn to properly sort legumes, greens, meat and fish, remove spoiled parts, and store what you've sorted correctly.
What Will You Learn in This Lesson?
- Sort grains and legumes for stones and foreign matter
- Clean leafy herbs and greens using a two-stage wash
- Sort meat and fish by colour, smell and texture
- Safely separate a bruised or spoiled part of a vegetable
- Move sorted ingredients into proper storage
Required Equipment
Required
- A chef's knife
- A vegetable peeler
- At least two separate cutting boards (one for raw meat, one for vegetables)
- A colander or strainer
- A compost or scrap bin
Optional
- A vegetable scrub brush
- Kitchen shears
Alternative
- No second board: wash the same one in hot soapy water after raw meat and let it dry before reuse
- No scrub brush: use a clean sponge set aside just for this job
Safety
- Any knife or board that touched raw meat or poultry must be washed in hot soapy water before it touches vegetables.
- Don't leave trimming scraps sitting out on the counter; they attract odour and pests.
- When peeling, always keep your hand out of the path the knife or peeler is moving in.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
Video ders
Free
20 min
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
20 min