Knife and Prep Techniques · Başlangıç
Vegetable and Fruit Prep Techniques
Learn how to wash produce properly, use the right knife cuts, stop browning, and plan ahead with mise en place.
What Will You Learn in This Lesson?
- Wash and sort vegetables and fruit using the right method
- Apply julienne, brunoise and chiffonade cutting techniques
- Prevent browning (oxidation) in cut vegetables and fruit
- Handle fruit with a different level of care than vegetables
- Complete prep ahead of cooking using the mise en place principle
Required Equipment
Required
- A paring knife
- A cutting board
- A vegetable peeler
- A large bowl for washing and soaking
Optional
- A corer or pitter for fruits like apple or cherry
- A grater
Alternative
- No peeler: use a paring knife with a thin-peel technique instead
Safety
- When peeling, always move the knife or peeler away from your body, never toward your palm.
- When cutting a stone fruit, remember the blade can glance off the pit; work slowly and carefully around it.
- Rinse vegetables and fruit meant to be eaten raw thoroughly under running water before cutting; dirt and residue on the skin can be carried inside by the blade.
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
Şu an buradasın
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