The Beginner Chef Series: Vegetable Cut Styles
Nonfiction, Food & Drink, Vegetables & Salads, Vegetarian, Healthy Cooking
| Author: | Alana Monet-Telfer | ISBN: | 1230000189578 |
| Publisher: | Alana Monet-Telfer | Publication: | October 10, 2013 |
| Imprint: | Language: | English |
| Author: | Alana Monet-Telfer |
| ISBN: | 1230000189578 |
| Publisher: | Alana Monet-Telfer |
| Publication: | October 10, 2013 |
| Imprint: | |
| Language: | English |
In this E book, it will teach the cuts of different vegetables and how they are done. As a chef there will be many, maybe even a thousand techniques that will need to be learned in order to become the professional chef. The first most important thing for a beginner chef to learn is the vegetable cuts, how their done, and what types of food are vegetable cuts used in. In total there are eight vegetable cuts. These cuts are
1. Julienne
2. Jardinière/Baton
3. Brunoise
4. Paysanne
5. Mirepoix
6. Macedoine
7. Chiffonade
8. Sliced and Diced ( Onions)
In this E book, it will teach the cuts of different vegetables and how they are done. As a chef there will be many, maybe even a thousand techniques that will need to be learned in order to become the professional chef. The first most important thing for a beginner chef to learn is the vegetable cuts, how their done, and what types of food are vegetable cuts used in. In total there are eight vegetable cuts. These cuts are
1. Julienne
2. Jardinière/Baton
3. Brunoise
4. Paysanne
5. Mirepoix
6. Macedoine
7. Chiffonade
8. Sliced and Diced ( Onions)
