Strip Cut

A good sharp knife is used to shape a food product and reduce its size. Having the same size and shape ensures even cooking. The elements are formed by cutting, chopping,
dicing, mincing and other special cutting techniques. Slicing is used to create three specialty cuts: dresser, Rundle, and diagonally. Cutting skills are also used to produce oblique or roll cuts and lozenges. A CHIFFONIER finely slice or shred leafy vegetables or herbs. First, wash and distend the leaves like spinach. Stack several leaves on top of each and roll tightly like a cigar. Further details can go ahead, make cuts through thin sheets while maintaining the wrapped tightly. Rendell are disk-shaped slices about vegetables or fruits such as carrots. Diagonals are so oval slices of cylindrical vegetables or fruits. The cut is similar to Rundle court unless the knife is at an angle to the item being cut.
Oblique cuts are small pieces with two cutting angle of the parties.
You hold the knife at an angle of 45 degrees, and make the first cut. Roll the item a half turn, keeping the knife at the same angle, and make another cut. The result should be a wedge-shaped piece with two angled sides. Pills, cough drops are not shaped diamond prepared vegetable cuts the company, such as carrots, turnips and potatoes. Slice into thick slices item long run, however you wish. Then cut the slices into strips. Cut the strips in a
angle to produce diamond shapes. Sounds easy, does not. Horizontal section is used to cut a pocket in the meat, poultry or fish. This generally refers to the butter fly. Cut is a cut into small pieces and the size and shape are not important. This is much easier than the other cutting shapes. Picado is the same except the pieces are
smaller. Cut Cut is an element in a bucket. The chefs of the restaurants that want each side to be equal. Before an item is cut, cut into sticks, such as julienne and baton networks. The sticks are 2 inches long, with sides or 1 / 8 "julienne 1 / 4" For networks of baton. Bathrobe's cubes 1 / 16 ", small dice 1 / 4", said medium is 1 / 2 ", and large dice 3 / 4". Pays Anne is a flat, round square, triangle or element of 1 / 2 "x 1 / 2" x 1 / 16 ".
Turner is a cutting technique that results in football-shaped finished product with 7 equal sides and flat ends. This is a difficult cutting technique that requires much patience.
Paris are the areas of fruit or vegetables cut with a small melon ball cutter.
Now that you know all the different types of cuts, my advice
would be to find machines that cut and dice, as a
mandolin. They are much faster and generally safer.

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Article Source: ArticlesBase.com - Chopping is Cutting an Item Into Small Pieces and Size and Shape are not Important

Strip Cut

Strip Cut