Learn essential cutting techniques for fish, chicken, and vegetables. From julienne to filleting, discover the right methods for preparing ingredients to enhance flavor, texture, and presentation in your dishes.
Chicken, a staple protein in cuisines worldwide, offers a plethora of cuts, each with its unique flavour, texture, and culinary applications. From succulent thighs to versatile breasts, understanding these cuts …
Fish come in many different sorts of shapes and sizes. It is very important to understand what part of a fish you should use in different recipes or even which …
Paysanne is a French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable. The word …
Parmentier is a medium dice cut, it can be made in the same way as the Large Dice (Carré), except with smaller measurements, and as macedoine(Small dice) except with larger …
Macedoine is a French cooking term used to describe the process of dicing food items into 1/4 inch cubes, used for vegetables or fruits or for both, served as cold …
Julienne or allumette is a French culinary knife cut in which food items are cut into long thin strips. “Julienne” is a French cooking term for thin strips of vegetables …
Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement. Brunoise is a culinary knife cut in which food items are first julienned and …
Every cook should master these basic cuts of vegetables because different types shapes and sizes of vegetables, not only make the food appearance good but also help the food cook …