Each type of food has its own cutting rules; they may differ from dish to dish. Also, the rules are influenced by regional gastronomic characteristics. In particular, in western culinary practice, vegetables are cut much larger than in the east. This is due to the most common heat treatment techniques.
It is necessary
- - product;
- - knife;
- - cutting board.
Instructions
Step 1
Slice the meat across the grain, whether raw or cooked. For these purposes, it is recommended to take a large knife ("cleaver", "chef-knife"), which must be not only sharp, but also properly sharpened, ie. have no chips on the blade.
The further cutting of meat depends on the dish for which you are going to use it. For example, for stewing, you can fold several chopped and beaten slices, and then chop them into strips about 0.7-1 cm wide. As an option, increase the width to 2-3 cm, then turn the board over and repeat the operation so that you get cubes … Boiled beef for salad is cut in the same way. As a result, you should get pieces no more than 0.5 cm in size.
Step 2
Remove the fillets from the fish. This should be done with a knife with a long narrow blade, in forward movements from head to tail. Then cut the fillets into portions and fry.
If you want to chop salmon or light-salt trout for serving, proceed as follows. Divide the fish into two parts, insert the knife into the flesh near the head, reaching the backbone, move towards the tail. Then separate the two fillets and remove all bones with tweezers. Place the flesh on the skin with the tail away from you. Cutting should be done holding the knife almost horizontally, only this way the slices will turn out to be thin and of the same shape.
Step 3
Chop white cabbage into strips or cut into "checkers". To do this, remove the ground cover leaves from the head of cabbage, rinse and dry it, and then cut it, crossing the stump, into quarters. Place a slice of cabbage on a cutting board with a long cut away from you and start slicing. Carrots can be cut into strips, sticks, cubes, or slices. Onions - in cubes, rings and half rings. Beets are most often cut into strips or cubes. Champignons - in thin slices. Fresh greens are chopped.
