O slideshow foi denunciado.
Utilizamos seu perfil e dados de atividades no LinkedIn para personalizar e exibir anúncios mais relevantes. Altere suas preferências de anúncios quando desejar.

Preparing Vegetables - Julienne, Dice, Shred and Slice

Basic preparation techniques aimed at Secondary students, particularly junior Food Technology students. The techniques included in this instruction slide show are Julienne, Dice, Shred and Slice.

  • Entre para ver os comentários

Preparing Vegetables - Julienne, Dice, Shred and Slice

  1. 1. Preparing Vegetables This slideshow includes different processes that can be used in order to prepare vegetables for dishes such as soup, stir fry’s and pies.
  2. 2. Have you ingredients and utensils ready. You will need a cook’s knife, vegetable peeler, plate and scrap bucket
  3. 3. Wash your vegetables!! Q: Why do we do this? A: To remove any dirt or insects that may be still present on the vegetable
  4. 4. Julienne <ul><li>To cut an ingredient, usually a vegetable into thin sticks. They resemble match sticks once cut. This process is usually used for vegetables. </li></ul>
  5. 5. Remove Top Remove Tail
  6. 6. Peel
  7. 7. You should end up with approx. 2 to 3 pieces of carrot!! Cut into 4cm length pieces.
  8. 8. Slice the carrot – watch your fingers!
  9. 9. You should be cutting carrot into even sized pieces. They should look like match sticks.
  10. 10. You should be julienning the carrot one slice at a time! Once you have practiced you can try a couple of slices at one time! Careful your fingers don’t slip! You’ll lose one!
  11. 11. Voil à! You have successfully julienned carrot!
  12. 12. Dice <ul><li>To cut ingredient into small cubes. This technique is used for a variety of ingredients including vegetables and meats. </li></ul>
  13. 13. Peel
  14. 14. Cut into half!
  15. 15. Take care as potato’s are slippery to cut once they have been peeled! Slice potato
  16. 17. You are now cutting the potato into sticks
  17. 19. Now cut across so you create little cubes – which is also known as……. DICE!!
  18. 20. Taadddaaaa!!! Diced potato!!
  19. 21. Shred <ul><li>To cut into long narrow strips. This process is used with leafy vegetables such as cabbage and lettuce. </li></ul>
  20. 22. Remove core
  21. 23. Cut in half!
  22. 24. Roll the leaves into a cigar shape!
  23. 26. Shred!
  24. 27. Shredded cabbage!! It looks like ribbons!
  25. 28. Slice <ul><li>To cut ingredients across the length of the ingredient. The ingredient will have flat sides and can be big or small depending on the size of the ingredient. </li></ul>
  26. 29. Remove top and root of onion!
  27. 30. Cut onion in half!
  28. 31. Peel
  29. 32. Slice onion by placing flat side down on to the chopping board! Slice the same way as you cut the root and top off the onion!
  30. 33. You have sliced onion!!!!
  31. 34. Prepared Vegetables Dice Shred Julienne Slice