Cutting Method

Vegtable Cutting Method

1. Julienne

Description :
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 or meat or fruit, it is very similar to
matchsticks about 2 to 3 inches long and 1/16- to 1/8-inches thick.
2. Jardiniere

Description :
Jardiniere is a vegetable cut in the form of a large block or stick measuring 3 cm x 1 cm x 1 cm. This type of
cut is commonly used on root vegetables, such as sweet potatoes, turnips, carrots and potatoes.
3. Baton

Description :
 Larger, thicker version of julienne and jardiniere cut, a baton usually measures about 1.5 x 5 cm. Sticks of
vegetables are approximately 5 cm long, 5 mm wide, and 5 mm thick. Used as an accompaniment.
4. Large dice

Description :
Carre is a large-size cube cut, “Carré” means “square” in FrenchThis cut features cubes with 6 even sides
measuring approximately 3/4 inches (2 cm).Size: 3/4 inches x 3/4 inches x 3/4 inches square (20 mm).
5. Macedoine

Description :
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 or hot, raw or cooked. The vegetables should be
chopped into cubes 5 mm x 5 mm x 5 mm (1/4 inches on each side) for a fine vegetable mixture.
6. Brunoise

Description :
is a French cooking term Meaning cutting vegetables into small cubes of precise and uniform measurement.
This technique is used to cut vegetables into fine dice. The food should be first julienned and turned a
 quarter and dice again to create 1.5 mm cubes. A regular brunoise is 3 mm (1/8th inch) and a fine brunoise
1.5 mm (1/6th inch).
7. Chiffonade

Description :
is a French term that means little ribbons. It is a slicing technique used on leafy green vegetables and herbs
such as spinach, sorrel, and flat-leaved herb like basil, mint. Size: About 1 mm wide.
8. Mincing

Description :
Basically, this type of minced cut is similar to chopped, but with a smoother texture. In fact, the minced
look can resemble a delicate seasoning. If you want to make kitchen spices, this type of cut is usually the
most often used.
9. Choped

Description :
 Chopped aka chopped is a type of cut that does not have a definite shape. The texture can be finely
chopped or coarse depending on the dish to be cooked. This type of chopped cut is commonly used in stir-
fried spices, such as garlic or bombay and aromatic leaves, such as parsley and basil.
10. Wedges

Description :
Round vegetables cut equally lengthwise, this technique is used on tomato, potato, lemon, cut into
four or six pieces.

Poultry Cutting Method

Description :
Chicken legs (aka leg quarters) are an entirely dark-meat portion of the chicken that includes the
chicken thigh and the chicken drumstick.
2. Drumstick

Description :
 The drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists
from the knee joint down to almost the foot.
3. 8-piece

Description :
The term 8-cut chicken is used to describe a chicken segmented into two drumsticks, two thighs, and
both breasts split in half across the rib bone (one half may contain the wing).
4. Chicken breast

Description :
The chicken breast is a lean cut of meat taken from the pectoral muscle on the underside of the
chicken. Each whole chicken contains one chicken breast with two halves.
5. Chicken breast fillet

Description :
A breast is an uncut piece of chicken, sometimes the breast is skinned and/or boned, but still uncut. A
filet is sliced, usually from the breast, to create a piece of chicken that has a uniform thickness.
6. Chicken escalope
 Description :
Escalope is a French culinary term that is used to describe meat that has been thinned out, using a tool
like a mallet. It then cooks faster, while losing less moisture. These are very similar to Italian chicken
cutlets.
7. Chicken wing

Description :
Chicken wings are made from the wing section of a chicken. The wing is actually part of the chicken's
shoulder, and it's the section that contains the drumette and the wingette.
8. Giblets

Description :
Giblets refers to the little bundle of parts sometimes found inside the cavity of a bird, such as chicken
or turkey. Usually the giblets includes the neck, the gizzard (a muscle that grinds up food before it enters
the digestive system – think of it as a second stomach), the heart, and the liver.
 Fish Cutting Method
1. Butterfly Fillet Cuts

Description :
Commonly used for small freshwater fish, a butterfly fillet is essentially two fillets attached by skin that
when spread out, take on the shape of a butterfly. This cut is ideal for pan frying or baking.
2. Fillet Cuts

Description :
A fillet is the meat cut from the sides of the fish. There are three types of fillets: whole, v-cut and j-cut with
the latter two being the most popular.
3. Loin Cuts

Description :
There are two types of loins – “natural” fillet loins from small and medium-sized fish and “cut” loins taken
lengthwise across the backs of large fish like tuna, swordfish and shark.
4. Steak Cuts
 Description :
A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and
can either include the bones or be boneless.
5. Tail Cuts

Description :
Tail cuts refer to the meat portion found at the opposite end from the head.
6. Whole Fish Cuts

Description :
While whole fish may not be a cut, it is still a very popular way to prepare fish. Whole fish can be purchased
either “in the round” with the head, tail and viscera still intact, or “gutted,” which means the viscera has been
removed but the head is intact.

Meat Method
1. Chuck
Description :
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a
rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known
as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
2. Rib

Description :
Beef ribs come in two varieties: short ribs and back ribs. Short ribs are taken from the chuck or plate primal
cuts, whereas back ribs are obtained from the loin primal cut. These are the most frequent beef rib types
that come from, including what we find at grocery stores and order in a restaurant.
3. Brisket

Description :
 Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef
primal cuts and one of the four main barbecue meats. It is a relatively tough piece of meat because the
animal works it while moving.
4. Short Plate

Description :
Beef plate (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib
cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket.
5. Short Loin

Description :
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of
the spine and includes the top loin and the tenderloin.
6. Sirloin

Description :
 Sirloin is cut from the rear back portion of the animal, continuing off the short loin from which T-bone,
porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak.
7. Round

Description :
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts
including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and
may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
8. Flank

Description :
Flank meat comes from the animal's abdomen, below the loin and sirloin. This primal cut is long and flat.
The area contains a lot of muscle, used when the steer walks, so flank meat can prove tough if not marinated
or cooked properly.
9. Shank
Description :
Located beneath the brisket, shank meat is cut from the leg above the knee to the shoulder or hip. The
former is the cut for the forelegs and the latter for the hind legs.

Cooking Method
1. Boiling

Description :
Boiling is the moist heat method that cooks food in boiling water or other water-based liquids. The
temperature for boiling water is 212°F or when the liquid that you are using for cooking has rapid and
aggressive bubbles.
2. Steaming

Description :
Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which
vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate
from the water and only comes into direct contact with the steam.
3. Simmering
 Description :
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the
boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80
°C or 160–176 °F).
4. Braising

Description :
The cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed
vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting,
in which no liquid is added.
5. Blanching

Description :
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water,
removed after a brief, timed interval, and finally plunged into iced water or placed under cold running
water to halt the cooking process.
6. Baking
 Descripion :
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in
hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can
be baked.
7. Roasting

Description :
Roasting is a slow-cooking process, using indirect, diffused heat to cook its ingredients. It is a dry-heat
cooking method where hot air surrounds the food and cooks it evenly on all sides at a temperature of at
least 300 °F (or 150 °C).
8. Grilling

Description :
Food is cooked on metal grates that are placed over a heat source in order to produce a smoky, charred
flavor. Grills can use gas, electricity, charcoal or wood. Meats, poultry, fish and vegetables can all be
grilled.
9. Deep Fry
 Description :
Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most
commonly oil
10. Sauteing

Description :
Sauteing is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over
relatively high heat.