What is the shape of the chopping vegetables? What is the name of the kitchen chopping vegetables

1. Slice and slice matching, silk and silk matching, block and block matching, Ding and Ding matching;

2. No matter what kind of cut it is, it must be cut with a consistent thickness and neatness, so that the taste is uniform when cooking, and it will not be half-cooked;

3. The main dish and the main dish usually have to be burned, stewed, and stewed, and tend to be cut into large pieces, such as potato roast beef, such as braised pork, stewed chicken pieces, and you can cut some bamboo shoots, mushroom pieces, and carrot pieces as ingredients. Because it takes time for large pieces of meat to be simmered on low heat, the vegetables are also cut into large pieces to match the long firing.

4. The same is true for making soup, cut it into large pieces, or even throw it in whole;

5. The flaky vegetables retain the taste of the dish itself well, and they have a strong fragrance without burning for too long, which is suitable for stir-frying. For example, potato slices with green pepper slices, green pepper slices, meat slices, carrot slices, rape mushroom slices, snow pea carrot slices, chili dried tofu slices, bean curd meat slices, carrot slices, cabbage potato slices with fungus, onion slices and meat slices. There are also slices like the tip of the liver and the stir-fried snail slices;

6. Dishes cooked in dry pots and frying pans are also suitable for cutting into slightly thicker slices, which are easy to absorb the flavor and will not be undercooked;

7. The silk gives people a delicate and delicate feeling, and it is cooked after water or oil, and it is easy to taste. It is especially suitable for making boiled vegetables or cold dishes, such as shredded lettuce, shredded parsley, shredded potatoes, shredded cucumbers, shredded carrots, shredded green peppers, shredded cabbage hearts, which give people a refreshing and delicious feeling. Usually, when the dishes are plated, they are piled up layer by layer into a hill, and they are pointed, garnished with a little coriander, and drizzled with red oil.

In addition to slices, shreds, blocks, and dices, there are also some tricks of cutting: such as cutting diamond-shaped slices, lily clothes, and waves, so that the cut dishes are beautiful and delicious.

Sometimes regular knife work is drawn on large pieces, so that it is easy to absorb the flavor. When cutting squid and kidney flowers, a cross knife is cut on the back, and the meat is fluffy and easy to eat, and the flavor is sufficient.

How to cut the dish is not absolute, grasp the big principle, appropriately change the small rules, you can make some innovative appearance.

The most important thing when we usually cook is to cut the vegetables into the shape they want before they can be put in the pot to cook, but if you want to cut out a beautiful shape, it takes skill to cut the vegetables more easily.

1.Straight knife cut.

When different vegetables are cut, we choose to cut the method is different, if we can master these methods, it is very easy to cut, for example, when we usually cut cucumbers or potatoes, if we want to cut into shreds, then use this straight knife cutting technique, generally use the left hand to press the vegetables we want to cut, the right hand while holding the knife, we must pay attention to the angle with the food is perpendicular, so that it will be easier to cut, And use the middle part of the knife to cut the vegetables.

2.Push knife to cut.

This kind of small skill of cutting vegetables is more suitable for cutting meat food, because meat food is generally softer when it is not cooked, so it is more difficult to cut, press with the left hand, and change the angle between the knife and the food to a vertical state after holding the meat, that is, a 90-degree angle, and then we use the front half of the knife to cut the meat, while cutting and using, the left hand pushes and pulls the food forward, so that the cutting speed is fast and the meat slices are thin.

3.Saw cut.

This method is more suitable for us to cut some food that is easy to break, such as bread or steamed bread, flower rolls and the like, if we use the usual method of cutting vegetables, it is very easy to flatten these foods, so after using this method, the cut steamed bread or bread is very flat, and there is no broken part.

In fact, the techniques and methods of cutting vegetables are different for different foods, but these experiences still require everyone to continue to explore and practice in the process of cooking. After a long time, you will naturally know how to cut some vegetables, and your hand speed will become faster and faster. Just be careful when you go out and don't cut your hands.

The kitchen is particular about cutting vegetables, and fresh meat is best cut by pushing, pulling.

Straight cut: a variety of fruits, melons and vegetables.

The knife is at a right angle to the ingredients, straight up and straight down, and is suitable for brittle ingredients.

Push and pull cut: fresh meat, etc.

It can be collectively referred to as push-pull cutting, and the focus of the two is different. Push cutting, the knife is cut from back to front, and the focus is on the back end of the knife, and there is no need to pull it back. Pulling, the knife is cut from front to back, the focus is on the front end of the knife, and everything is pulled to the end.

Both cutting methods are suitable for boneless and tough raw materials.

Guillotine: Chicken and pork with crispy bones, etc.

There are two methods, one is to lift the handle with the right hand, hold the front end of the back of the knife with the left hand, make the handle high, the tip of the knife droops, and swing the blade from front to back on the part to be cut by the raw material, so that the blade cuts into the raw material and breaks the raw material. Another cutting method is to press the knife on the part of the raw material to be cut, hold the handle with the right hand, press the front end of the back of the knife with the left hand, and press the left and right hands at the same time to cut. Guillotine cutting is usually suitable for cutting raw materials with shells or cartilage and fine hard bones.

Sawing: bread, ham, cooked meat, etc.

The knife is perpendicular to the raw material, and when cutting, push the knife forward and then pull it back, cutting it like a saw. Ideal for cutting thicker, boneless, tougher ingredients or cutting fluffy ingredients into thinner slices.

Roll cutting: yams, potatoes, taro, etc.

While cutting directly with a knife, the raw material is turned with a knife, and this knife method can cut out shapes such as water chestnut blocks.

Sliced cut: cabbage, etc.

Cut along the texture from the surface of the food, similar to the traditional method of slicing roast duck, this cutting method is suitable for vegetables with more obvious lines.

Generally potatoes are shredded and cut into strips, carrots and slices, many onions, round and mostly cut in half, and then write this cut.

Do it according to your preference.

If it is an easy-to-cook dish, you can cut it a little bigger, so that it is more resistant to stir-frying. If it is a dish that needs to be stewed for a long time, you can also cut it into large pieces and make it a little more durable. If it is a short time, you can cut it a little finer. So the size and shape of the chop can be decided according to one's own language.

We can cut the shape of the dish according to the shape of the dish, for example, when you cut the green onion, you have to cut it a little thinly, and when you cut the onion, you have to cut it a little thicker.

Question 1: What is the name of the person who helps the chef chop the vegetables or the side dish master.

Question 2: What do you call a pier cutter when you specialize in chopping vegetables in the kitchen?

Question 3: What is the name of the board for cutting vegetables Cutting board.

Chopping board or cutting board.

Question 4: What is the name of the wooden board used to cut vegetables when cooking in the kitchen Cutting board

Question 5: What should be called a kitchen chopping board? Chopping board, cutting board, cutting board? A cutting board is a utensil that is placed on the bottom when pounding, cutting, chopping, and smashing things, and is generally used in cooking.

A cutting board is a thick wooden board made from the stems of a tree, similar to the current wooden cutting board.

A cutting board, or cutting board, is a wooden board that is placed on the table to prevent damage to the table when chopping vegetables. The spoken language is called the cutting board, and the written language is called the cutting board. In the past, cutting boards were mainly made of wooden blocks, but because they are easy to wear out, most of them are now cast from plastic.

Cutting boards for hotel kitchens and cutting boards for home use.

Question 6: What is the name of the Northeast seller, who is called cutting vegetables, if it is a professional chopping in the restaurant kitchen, it can be called cutting piers or changing knives, knife workers, etc.!

If you chop vegetables at home, you can say chop vegetables or chop vegetables.

Question 7: In the kitchen, what do we call this kind of knife? What is the name of this kind of knife? The common name does not refer to a fruit knife, which is used to cut vegetables. Western kitchens often use knives.

Question 8: What is the kitchen knife that can cut flowers out of vegetables in the kitchen? The key is people.

Those who can't cut will take any knife the same.

The same goes for those who can cut.

Problem 9: Helping the cook. Kitchen worker.

Playing lotus. What is the difference between a cutter? I've been a chef for many years.

The so-called kitchen worker, kitchen helper, lotus worker, the same type of work is just called differently. Their immediate supervisor is the Dutch King or Stereographer. Cutting and matching workers can literally know that it is related to knives.

Cutting is chopping vegetables. Match. It is the meaning of coordinates.

A qualified cutter should have sufficient raw materials, fine knife work, and good dish matching.

Question 10: Why won't the boss tell me to go to the kitchen to chop vegetables? It's hard work, and you can afford to stick to it.

Not all dishes are cut into one shape to be suitable. Different vegetables and meats have their own "personalities" and "characteristics", and they need to be cut out of different shapes in order to release their original energy. Here's an example:

Meat is easier to say, and it is processed according to the texture of the meat. The cutting method of beef should be perpendicular to the texture, and to put it bluntly, the texture and tendon of the meat are cut off, so that when cooking, it is easier to stew the meat tenderly. When it comes to beef, you can get through other meats, and there is a saying among the folk that "cut cattle and sheep horizontally, cut pigs vertically, and cut chickens obliquely", which is also based on the characteristics of different poultry and livestock meat, and summarized experience.

There are many kinds of green leafy vegetables. For example, the texture characteristics of meat, talking about green leafy vegetables, it is easy to understand, according to their own characteristics, they can be treated in different categories.

I think it's better to divide the leafy greens into the leaves or rhizomes of the vegetables that eat it. For example, green vegetables, Hangzhou cabbage, and vegetable leaf vegetables are cooked together, and from the plating, a green vegetable and a green vegetable will look better, but this method of cutting and washing needs to thicken the soup when cooking. The home-cooked cooking method is not so particular, just wash it and cut it into sections.

Sometimes when the soup is served, the vegetables are even the leaves, and everything is erected, and the appearance is also there, so that it will not need to be cooked for too long to ruin the color.

The leaves of the green leafy vegetables in the rhizome, such as celery, water spinach, and kale, are sometimes picked and not eaten, so it is enough to cut the rhizome into segments.

There are also some green leafy vegetables, only eat leaves, such as lettuce, oil and wheat cabbage, with a particularly coarse state treatment, when it is in the water, it will naturally make a head, starting oil and wheat vegetables are particularly long, and it can be broken artificially two or three.

There are also some vegetables, such as cabbage and beef cabbage, which actually have no roots and very large leaves, but the problem is that the stems are very abrupt and always there, and we mainly eat the leaves, so we can't be as rough as we do with lettuce, but the stems are very thick, and we can't cut the cabbage into sections. So, what to do? We can only cut the cabbage into strips, filaments, and we have to cut the knife and the stem of the cabbage vertically.

Is the skin of the auspicious stool white?

Cutting vegetables is divided into four methods: cutting, chopping, chopping, and sawing, and cutting is divided into pre-cutting, post-cutting, front and back cutting, cutting knife skills to master the knife method: the correct use of the knife method is of great significance to the beautiful shape of the mixed vegetables and the preservation of nutrients. The cold salad generally uses the knife method, and according to its knife application method, it is divided into a variety of knife methods such as straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting and hob cutting.

Cutting vegetables is a technical job, and there are many kinds of tricks. According to the different properties of raw materials, cutting is divided into straight cutting, push cutting, drawing cutting, sawing, guillotine cutting and rolling cutting.

Straight cut, also known as jump cut, is a straight up and straight down cut. This cutting method is used for brittle raw materials such as various fruits, fruits, and vegetables.

Push and cut is to push the blade from back to front, focus on the back end of the knife, and cut the raw material with one knife. Push cutting is suitable for cutting tough raw materials, such as raw meat, cooked meat, dried tofu, and dried tofu; Not suitable for loose and fragile ingredients, such as fish and shrimp.

Pulling and cutting is the cutting of the raw material by pulling the blade from front to back, and the focus is on the front end of the knife. This cutting method is suitable for cutting pork liver, meat slices, shredded meat, etc.

Sawing is the cutting of the raw material in alignment, first pushing and cutting, and then pulling and cutting, cutting the raw material like a saw. This cutting method is suitable for cutting large pieces of boneless raw materials or loose and crumbly raw materials such as ham, sausages, white meats, cooked meats, bread, etc.

There are 3 ways to cut. One is to hold the handle with the right hand when cutting, hold the front end of the back of the knife with the left hand, raise the handle and press down to cut, such as the guillotine movement, suitable for cutting preserved eggs, boiled eggs, crab roe, etc.; The other is to hold the handle of the knife with the right hand, hold the back of the knife with the left hand, and swing the two ends of the blade up and down to press and cut down, this knife method is suitable for cutting dried chili peppers, ham, etc.; There is also a method of holding the back of the knife with the right hand, pressing the blade against the part of the raw material to be cut, and slamming the back of the knife with the left hand to cut it, which is suitable for cutting the raw material with shells.

Rolling cutting is to hold the knife with the right hand, press the raw materials with the left hand, and roll the raw materials while cutting. Roll cutting is suitable for cutting round and oval brittle ingredients such as potatoes, eggplants, turnips, etc.

For so many years, the method of cutting vegetables has never been summarized, what dishes are better and how to cut, see here.

1.Choose the right knife and keep it sharp.

2.The left hand should be in the shape of a "crab claw", that is, the fingers are bent to press the ingredients, and the middle knuckle is gently attached to the blade of the kitchen knife.

3.Slice or shred the round and irregular ingredients, such as carrots, potatoes, ginger, etc., first cut 1 2 slices, and then stick the incision plane against the cutting board so that it cannot be rolled.

4.The middle, ring, and tail fingers of the right hand holding the knife hold the handle; The thumb and index finger hold the blade of the knife (do not hold the knife with five fingers) to make the kitchen knife stable and accurate.

When the right hand is applied, the height of the knife edge should not be higher than the knuckle of the left hand that is attached to the blade (if you accidentally cut the finger joint, it is too high; If you cut the tip of your finger, you don't bend your finger enough). That is to say, every time you cut, it is the knuckle of the left hand that sticks to the blade of the knife, so that you can control the kitchen knife in terms of feeling, mainly by feeling, supplemented by vision, so the chef who has come to home keeps cutting with his hands, but his eyes can look elsewhere or make eye contact with the interlocutor.