basic cutting methods

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CUTTING METHODSDelhindra/ Culinary Training

KNIFE CAREDelhindra/ Culinary TrainingSelalu pegang pisau di gagangnyaJangan pernah tangkap pisau jika jatuhBerikan gagang pisau atau diletakan di mejaJangan letakan pisau di pinggir chopping boardJangan gunakan pisau sebagai pembuka kaleng atau hal2 yang tidak sesuai kegunaannyaJangan letakan pisau di sembarang tempat ,membawa pisau harus hati2Membawa pisau harus gagangnya di bawahJangan pernah menyimpan pisau di pinggangSelalu memotong jauh dari badan kamu

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Cleaning, Sanitizing and Storing KnifeDelhindra/ Culinary TrainingJangan letakan pisau di Potwasher Jangan membersihkan pisau di DishwasherBersihkan pisah dengan air hangat mengandung sabun, di bilas, keringkan dan sanitasiSimpan di sarung pisau yg bersih atau kotak pisau atau dinding atau meja yang diberi kotak atau rack

Untuk penyimpanan, gunakan sarung pisau, tempat pisau, di dinding atau rack1. Jangan letakan pisau di Potwasher ( tempat cuci peralatan)2. Jangan membersihkan pisau di Dishwasher3. Bersihkan pisah dengang air hangat mengandung sabun, di bilas, keringkan dan si sanitasi4. Simpan di sarung pisau yg bersih atau kotak pisau atau dinding atau meja yang diberi kotak atau rack3

Delhindra/ Culinary Training

GENERAL KNIFE SAFETY & ETIQUETTE Handle knives with respect Always hold a knife by its handle Never attempt to catch a falling knife Never put a knife in your pocket Never run your fingers on the blade to check for sharpness Never cut any product you are holding in your hand Never borrow a knife without asking permission, and always return it promptly when you are finished using it When passing a knife to someone else, lay it down on a work surface and allow the other person to pick it up, or pass it handle first (the handle extended to the person receiving the knife) Keep knives sharp and clean be sure to wash, rinse and sanitize your knife between uses Never use the same knife when switching from meat to vegetables, or from raw to cooked foods, unless its been thoroughly cleaned and sanitized Always use an appropriate cutting surface cutting directly on metal, glass, or marble surfaces will dull and eventually damage the blade of a knife Do not allow the blade of a knife to extend over the edge of a table or cutting board Use knives for intended purposes only Do not use knives to open bottles, loosen drawers, and so on Do not leave knives loose in areas where they cannot easily be seen or wouldnt be found normally (under tables, on shelves, and similar spots) Keep knives properly stored If you must carry an unsheathed knife in the kitchen, hold it straight down at your side with the sharp edge facing behind you 4

CHEFS KNIFE OR FRENCH KNIFEPisau serba guna. Pisau ini dirancang sedemikian rupa sehingga dapat mengupas dan trim, slice, memotong, cincang, memillet ikan, produk daging dan unggas. Chef Knife biasanya berkisar dari 20-25cm panjang dan lebar sekitar 3.75-5cm di Heel atau Bolster. Chef Knife yang baik berat mata pisau dan gagang harus seimbang.Delhindra/ Culinary Training

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Delhindra/ Culinary TrainingHow to sharpen your knife

Delhindra/ Culinary Training

Delhindra/ Culinary Training

1. Tempatkan batu asahan dalam air cukup , rendam 10-20 menit sampai tidak ada gelembung muncul dari batu.

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Cutting MethodsDelhindra/ Culinary Training

Vegetable Cutting MethodsDelhindra/ Culinary Training

2. JULIENNE, dengan ukuran 1 mm X 1mm X 3cm

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Meat Cutting MethodsDelhindra/ Culinary Training

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10% 6% 30% 17% 6% 4% 23% 4% Delhindra/ Culinary Training

7. TENDERLOIN CUTTING,MADALLION, TOURNADOS, CHATEUBRIAN, FILLET MIGNONDelhindra/ Culinary Training

Franois Auguste Ren Chateaubriand (duta besar prancis di jaman raja Luis 18 untuk england, sekitar abad 18-19 M),menulis bahwa dia mempunyai chef membuat expensive roast whole tenderloin dengan well cook tetapi rare ditengah (bagian tengah adalah yang termahal) ,Chateaubriand adalah bagian tengah tenderloinDisajikan dengan red wine gravy with chopped fresh taragon, butterd vegetable ,chateau potatoDisajikan dengan bernaise sauceCaranya; sear,roast with 230 c selama 10-12 menit until rare to medium, dengan internal temperatur 55-60 C2. Fiilet mignon (fee Lay) atau( Fillet)Fiilet artinya big cut ,mignon artinya halus (dainty)

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MEAT OFFAL (Jeroan)Delhindra/ Culinary Training

Fish Cutting MethodsDelhindra/ Culinary Training

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CHICKEN CUTTING METHODSDelhindra/ Culinary Training

GIBLETS (JEROAN UNGGAS)Delhindra/ Culinary Training

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