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  • Class Report Salad

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    saiful
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    The document reports on a class assignment where students were split into groups to prepare 10 types of vegetable cuts. The cuts included chiffonade, round, batonnet, julienne, jardiniere, brunoise, paysanne, florette, wedges, and chopped. Each group's work is assessed and the lecturer provides comments on how to improve cuts of batonnet, jardiniere, and florette. The lecturer emphasizes that batonnet should be neatly cut into sticks and jardiniere needs to be cleanly cut.

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    The document reports on a class assignment where students were split into groups to prepare 10 types of vegetable cuts. The cuts included chiffonade, round, batonnet, julienne, jardiniere, brunoise, paysanne, florette, wedges, and chopped. Each group's work is assessed and the lecturer provides comments on how to improve cuts of batonnet, jardiniere, and florette. The lecturer emphasizes that batonnet should be neatly cut into sticks and jardiniere needs to be cleanly cut.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views5 pages

    Class Report Salad

    Uploaded by

    saiful
    The document reports on a class assignment where students were split into groups to prepare 10 types of vegetable cuts. The cuts included chiffonade, round, batonnet, julienne, jardiniere, brunoise, paysanne, florette, wedges, and chopped. Each group's work is assessed and the lecturer provides comments on how to improve cuts of batonnet, jardiniere, and florette. The lecturer emphasizes that batonnet should be neatly cut into sticks and jardiniere needs to be cleanly cut.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    CLASS REPORT

    TOPIC : VEGETABLE CUTTING

    Students need to prepare 10 type of vegetable cutting

    1. CHIFFONADE
    2. ROUND
    3. BATONNET
    4. JULIENNE
    5. JARDINIERE
    6. BRUNOISE
    7. PAYSANNE
    8. FLORETTE
    9. WEDGES
    10. CHOPPED
    GROUP NO : 2

    GROUP MEMBERS : 28DHM23F1021


    28DHM23F1015
    28DHM23F1029

    OUTCOME PRODUCT

    Lecturer’s Comment

    Good job; the batonnet, jardinière, and florette should be neatly cut.
    GROUP NO : 3

    GROUP MEMBERS : 28DHM23F1016


    28DHM23F1018
    28DHM23F1024

    OUTCOME PRODUCT

    Lecturer’s Comment:

    1. Good job; the batonnet should be neatly cut.

    2. Bâtonnet is a French vegetable cut with a precise meaning. It means a vegetable cut into
    BATONS OR STICKS
    GROUP NO : 4

    GROUP MEMBERS : 28DHM23F1020


    28DHM23F1007
    28DHM23F1017

    OUTCOME PRODUCT

    Lecturer’s Comment:

    1. Excellent work; cleanly cut.

    2. However, florets must be approximately the size of a bulb and not excessively thin.

    3. Broccoli florets are the small, edible flower buds of the broccoli plant, a cruciferous vegetable
    related to cauliflower.
    GROUP NO : 5

    GROUP MEMBERS : 28DHM23F1028


    28DHM23F1030
    28DHM23F1026

    OUTCOME PRODUCT

    Lecturer’s Comment:

    1. Good job; the batonnet should be neatly cut.


    2. Bâtonnet is a French vegetable cut with a precise meaning. It means a vegetable cut into
    BATONS OR STICKS
    3. Jardiniere need to be clean cur

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