Fauget Community of Learners

Basic Knife
Cuts
CHOPPING

with a straight ,
downward motion
 Dice-
producing
cube shapes
 DIAMOND
OR LOZENGE

producing diamond
shape
CHIFFONADE

making very
fine parallel
cuts.
 MINCING

producing very fine

cut usually for
onions and garlic
 JULIENNE
OR
BATONNET
RONDELLE

making cylindrical
cut
PAYSANNE

making
curved or
uneven cuts
of the same
thickness
 OBLIQUE, OR
ROLL CUTS

making diagonal cut

by rolling the long
cylindrical vegetables
LESSON 2

PREPARE VEGETABLE
DISH: Effects of Cooking
Vegetables
1. Changes in a. Cellulose and hemicellulose
Texture – heating generally softens
fibers
fibers are
b. Addition of acid toughen
either fibers
softened of
c. Addition of alkali like
toughened baking soda soften
hemicellulose
1. Changes in
Texture d. Addition of lime
causes firmness or
fibers are delay softening due
either to the reaction of
softened of calcium from lime
toughened (apog)
 a. Vegetables contain high
amount of water, leafy and
2. Water is succulent vegetables lose
water and become limp.
either lost
or b. Vegetables with
significant amount of starch
absorbed (dried beans, root crops,
tubers) absorb water
because of the hygroscopic
property of starch.
 Cooking for a short
time, helps maintain
3. Changes color. The effect of
in color heat, acid, alkali, and
metal on the pigment
are summarized below:
4. Changes A. Carbohydrates
in moist heat cooking
Nutrients gelatinization of starch
dry heat cooking
dextrinization of starch
carmelization of sugar
 B. Protein become more
soluble and digestible
4. Changes C. Vitamin may be
in destroyed in heat like
vitamin C
Nutrients D. Minerals are washed
into the cooking liquid or
oxidized
 Thank
you!
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for me?