This reference material aims to offer students information, while being a tool, that they can use in the course of their improvement and expand their culinary profile, with the aim of applying them in the performance of their activity.
The cuts that are applied to different raw materials used in the kitchen area demonstrate their importance in the presentation, decoration and display of the product, to satisfy customer expectations.
The culinary art is sustained by a series of techniques that it is necessary to know and master to efficiently prepare a recipe. Talent and precision as well as utensils are essential.
basic-cuts-kitchen-hotel-tourismTo achieve this result, different methods were used, such as: study of specialized bibliographies, document queries, information searches on the internet and observations in establishments of the hotel and non-hotel network, which allowed us to verify the importance of the subject.
TYPES OF CUTS
The vegetables, fruits, vegetables, meats and other food products are cut differently depending on the use that will be given:
- Differentiate the dishes, with the same ingredients. Give aesthetics to the plate. Give a touch of originality and decoration to our dishes. Standardize cooking times. Standardize the weights which translates into more exact costs.
In addition let us consider some basic principles:
- It is cut once and does not chime Even cuts, even cooking Small cuts, short cooking Thick cuts, long cooking Large rude cuts (mirepoix), long cooking bottoms. - Small rude cuts (matignon), short broths and fumet.
Cane cut: rectangular cut from 6 to 7 cm. long by 1 cm. Wide. It is mainly used in potato chips and other vegetables for garnish (carrots). Slices are cut first and then the canes trying to make the size uniform. Example: French fries.
In cutting the vegetables into strips of about 5 or 6 mm. wide by about 6 cm. long, as would be done with the typical cut of fried potatoes. It is mainly used for frying or stir-frying.
Brunoise cut: it is mainly used in vegetables or fruits, forming squares approximately 2 to 3 millimeters thick. Slices are cut first and then even horizontal first and then vertical cuts. It is commonly known as "the gardener." When it is for dressings, "Brunoise fine" will be indicated. Example: Onion dressing.
Juliana cut: these strips are thinner, about 3 mm. wide, although the length can reach 6 cm. If the vegetable is large it is first cut into slices and then into thin strips. In the case of flat vegetables, cut skewed and very finite. It is mainly applied to onion, but also leek, green beans, celery, pepper, etc. for salads and soups, and in cases such as onion, caramelizations and stir-fries.
Chiffonade cut: it would be similar to julienne, but applicable to leafy vegetables. To make the cut, the sheet is folded and cut into thin strips.
Country Cut: it is about cutting the vegetables into 1 cm cubes. side by 1 mm. thick, applicable to potatoes, carrots, zucchini, aubergines, etc. Widely used for pistos and sautéed vegetables for garnish, this cut is made by first chopping the vegetable into sticks, then gathering them and dicing.
Half moon cut: It is used for cylindrical sorts (usually leek and carrot) by splitting them in two lengthwise and giving them a half moon shape by cutting it finely.
Cut hulls, quarters or segments: generally used in potatoes, hard-boiled eggs and tomatoes. As its name says it is to cut into four (4) pieces throughout. Depending on the size of the ingredient, the number of segments can increase. Example: Onion for pickle, tomato for lomo saltado, hard-boiled eggs for garnish, etc.
Ball Cut: Consists of obtaining small rounded pieces that can be of different diameters depending on the utensil used. It is done with the help of a small spoon-shaped tool applied to firm pulp ingredients such as zucchini, apple, papaya, melon, etc.
Château cut or Classic Turning: it is a way of grating vegetables to make it presentable for a plate, it is about making a shape similar to a Rugby ball, ending in 5 or 7 equal faces, usually used for garnishes of potatoes, carrots, zucchini, etc. that once turned they are cooked al dente.
- Cocotte turning: it is a smooth turning 5 to 6 mm thick. Hold a small knife in your right hand; Place the potato in your left hand, between the tip of your thumb and index finger. This hand should rotate in the opposite direction to the knife. Down, creating a slight smooth motion to cut a thin layer, from above rotate the knife with a curve. Rotate the potato gently and repeat cutting around until movement is complete. Continue cutting 7 facets. To turn other vegetables, cut into equal pieces and then turn in the same way. Continue to gently cut each facet and level the figure (“cocotte” size). Repeat the steps for each potato seed. Fondant turning: it is a turning with a flat face and 4 rounded faces, 8 cm. long and 90 grs. of weight.
Given Cut: potato cut in cube shape, can have different dimensions, it is used for frying.
Chips Cut: very thin round slices. Generally used in potatoes, sweet potatoes, bananas. The cut is more even and precise if mandolin is used. Example: Chifles.
Phosphorus Cut: as the name implies, they are thin and thin strips similar to a phosphorus, they are applied in potato chips.
Thread or Straw Cut: first cut slices and then thin strips. Example: Potatoes in a row.
Planter Cut: ½ to 1 cm cubes on each side.
Country Cut: square slices of approximately 1 cm. long by 0.5 cm. thick, it can also be cut diagonally.
Noisette cut: they are small balls the size of a hazelnut that are removed using a special spoon called a "punch" or "boleador". It is used for fruits and vegetables.
Example: Noisette of melon, watermelon, papaya, etc.
Parisien or Hazelnut cut: they are larger balls than the noisette and a larger bowler is used. It is applied in fruits and vegetables. When the noisettes or parisiene are made with potatoes, they take the name of "pommes rissolete".
Gaufrettes cut: potatoes or other vegetables, cut with a grid-shaped mandolin.
Mirepoix cut: it is a type of vegetable cut in small cubes of 1 cm section, used to flavor sauces, roasts, broths and soups. Vegetables traditionally used are carrots, onions, and celery (usually in a 1: 2: 1 ratio), but leeks, turnips, peppers, and mushrooms are equally common. It is usually accompanied by a bouquet garni or spices to reinforce the flavor. Since the main function of the Mirepoix is to provide aroma, it is usually discarded at the end of the recipe. Sometimes it can be kept as an accompaniment to meat or poultry, but it is not a substitute for the garnish itself since small quantities of vegetables are always used.
Parmentier cut: cubes of approximately 2 cm. It is generally applied to potatoes, although this cut is sometimes referred to in vegetables and meats.
Feather Cut: it is the Juliana cut applied to the onion only.
Troncons cut: cross sections of the vegetable (thicker than rondelles)
Cut Rondelle: c orth applied to elongate or cylindrical plant 3 to 5 mm.
Van Dicke cut: decorative cut. It is generally used in rounded fruits and vegetables. It makes zig-zag-shaped cuts. There are special knives on the market that help us make this cut with more precision and equality. Example: Baskets of watermelon, melon, etc.
Vichy cut: exclusive cut of elongated vegetables, rings of 2 to 3 cm.
thick. It is very important that the size is even.
- Vichy Maigre cut: thin slices. Vichy Gros cut: thick slices.
Sifflets or Biaus cut: vegetable cut into very thin oblique slices, carrots, leeks, etc.
Macedonia Cut: This is to cut the vegetables into cubes of about 5 mm. sideways, generally used to make a ragout. Thus we also call the mixture of different vegetables or fruits cut in this way.
Matignon cut: Matignon cut is a type of cut derived from Mirepoix (specifically from Mirepoix au gras or Mirepoix fatty), which usually incorporates lean bacon or bacon in addition to typical vegetables, but in which these fatty elements have been replaced by ham. It refers to the cutting of the Mirepoix vegetables (generally carrots, onions and celery, in a 1: 2: 1 ratio), along with ham, diced 1 or 1.5 cm on a side, in a more or less rough way.
Applications
This cutting technique is mainly used to flavor sauces, roasts, broths and soups, and since the main function of Matignon is to provide aroma, it is usually sifted or discarded at the end of the recipe.
Process
The procedure consists of cutting the vegetables into 1-cm-thick slices, then 1-cm-thick strips and finally 1-cm-side dice; and the ham in blocks of 1 cm on each side.
Olivette cut: it is the same as turning, but in the form of a barrel and of a much smaller size (2 cm approx.).
Cut into slices: it is made of different thicknesses, as needed, generally it is customary to make them of 2 mm. thick, which we will call THE SPANISH.
Cut Fetas: Food cut into sheets, we usually hear from matured cheeses such as Parmesan, when we cut the pieces with the peeler, or with a laminator such as mandolin
ONION CUTS
Ciselado Cut: It comes from chisel, it means to cut. In onion it is against fiber.
Double Ciselado Cut: It is used in onions, and it is when we chop an onion in half and then each half in thin slices, horizontally and vertically. They are also called feathers. It is the equivalent of brunoise in onion.
Bracelets cut: hoops.
TOMATO CUTS
Concassé cut: it is an exclusive cut in cubes of different sizes, generally peeled and seedless tomatoes are cut in this way. Example: Tomato for salad, stews.
Cubeteado Cut: tomato cut into irregular cubes with skin.
POTATO CUTS
BREAD cut: round potato about 3mm thick that is used for frying at low temperature.
Patata brava cut: due to its artisan cut - the potato is cut into 2, 4 or 6 pieces of different shape and size - Patatas Bravas have a rustic appearance and have the authentic potato flavor.
Soufflé Potato Cut: it is a cut in slices of about 3 mm. thick and is prepared by frying these potatoes in hot oil (170º– 180ºC), for 6 minutes. Then they are removed and placed on absorbent paper and allowed to cool. Finally they return to the oil to finish cooking, where they inflate.
Paris Potato Cut: obtained with a No. 25 teaspoon.
CUTS APPLIED TO BIRD MEAT
The body of the birds is covered in feathers and is divided into:
- Trunk: formed by the front central part or sternum where the keel (breast) is located and then the rest of the skeleton or carcass. The neck or neck: from the head to the trunk The two forelimbs or wings The two hindlimbs : formed by the counter thighs that are attached to the carcass, followed by the thighs or legsFinally the legs that generally have four fingers.
Halved, divided into 2 equal parts, generally for grilling.
In quarters (thighs with counter thighs and wings with part of breast), juicy parts ideal for frying, grilling or grilling, for stews, stews, or others.
Eighths (thigh, against thigh, breast fraction), stews are made with them, fried, etc.
Did you know…..
- The supreme is the best meat to fill, sauteing or filleting, you get the.Cortes breast in Juliana (of the breast or thigh against) to saute, fried to orly, cold salad, etc.Corte in dice, is used for skewers, salads, others. Minced or reduced to lean meat puree, for terrines, stuffed with pâtés or meat pies, others.
CUTS APPLIED TO BEEF
Dice or blocks: cuts consisting of cubes obtained by dividing a piece into multiple pieces.
Applications: top, counter, black pudding, round, pork leg, needle.
Discs: horizontal cut of different calibers, applied to the generally cylindrical piece.
Applications: black pudding (ossobuco)
Whole: treatment that is practiced on the pieces obtained from the reces and that will not receive any other type of cut before their preparation Applications: lamb leg, round, shoulder and carré.
Fillets or schnitzels: thin sheets obtained from pieces of meat and fish. In the case of meats, they usually turn their backs.
Escalope: also known as breaded fillet.
Applications: top, hip, leg, loin and stifle. Pieces (steak and chops).
Sheets: cut into very thin sheets, intended for the preparation of marinades or carpaccios.
Applications: sirloin, ostrich, ham, loin, stuffed.
CUTS APPLIED TO MEAT OF FISH
Darné: trancha obtained from the center of a fish, generally cylindrical, which constitutes approximately two servings. Applications: hake, conger eel, sea bass.
Fillet: cut obtained from flat fish after dehorning; four fillets of each piece. Cut applied to fish with large loins, as in the case of tuna. Applications: sole, ray, turbot, rooster, tuna, bonito, emperor.
Loins: cut obtained after dividing a fish into two equal longitudinal parts, from which two loins are obtained for de-spined fish. Applications: hake, salmon, sea bass, monkfish.
Slices: longitudinal cut of different thicknesses with skin and bones, applied to cylindrical fish. Applications: hake, salmon, sea bass, monkfish, bream.
Supreme: piece of fish extracted from a clean loin of skin and bones. In some cases it is far from what the theory indicates, the supreme appears with the skin, but clean of thorns.
Trancha: cut similar to that of the slice, with the difference that it is applied to flat fish, giving a piece of fish with skin and bones without a cylindrical shape. Applications: stingray, turbot.
OFFICIAL MEASURES FOR VEGETABLE CUTS AND POTATOES
VEGETABLES TURNING 7 sides
MINI JULIANA (Japanese cut) 5 to 6cm x 0.5 mm
PRECISION CUTTING OF VEGETABLES (long cut)
| JULIANA | 5 to 6 cm. x 1 to 2 mm |
| GARDENING | 3 to 4 cm. x 3 to 4mm |
| WALKING STICK | 6 to 8 cm. x 5 mm |
| BOULANGERE DAUPHNOISE | at 5 mm thick |
| SAUTEED RAW | mm thickness |
| CHIPS | SS thickness |
PRECISION CUTTING OF VEGETABLES (square cut)
| MINI BROUNOISE (Japanese cut) | 0.5. mm x 0.5 mm x 0.5 mm |
| BRUNOISE | 1 to 2 mm x 1 to 2 mm |
| MACEDONIA | 3 to 4 mm x 3 to 4 mm |
| Paisana | 1 to 2 mm x 1 cm. x 1 cm. |
| MIREPOIX (cut without precision) | 1 cm. x 1 cm. |
PRECISION CUTTING OF POTATOES (square cut)
| BATAILLE (battle) | 2 cm x 2 cm x 2 cm |
| MAXIME | 1.5 cm x 1.5 cm x 1.5 cm |
| PARMENTIER | 1 cm x 1 cm x 1 cm |
| VERT –PRE (green meadow) | 3 to 4 mm x 3 to 4 mm x 3 to 4 mm |
PRECISION CUTTING OF POTATOES (long cut)
| CHEVEC (hair) | 5 to 6 cm x 1 mm |
| PAILLE (Thread) | 5 to 6 cm x 2 mm |
| ALLUMETTE (phosphor) | 5 to 6 cm. x 3 to 4 mm |
| MIGNOTTE (new bridge) | 6 to 8 cm. x 1 cm |
| BUCHER (firewood) | 6 to 8 cm. x 1.5 cm |
PRECISION CUTTING OF POTATOES (SLICES)
PRECISION CUTTING OF POTATOES
| (turned) | MEASURES (5 TO 7 SIDES) |
| FUNDANTE (FUNDENTE) | 8 cm. high 80 to 90 g weight |
| CHATEAU (CASTLE) | 6 cm. high 60 to 70 g weight |
| NATURAL OR ENGLISH STEAM | 5 cm. high 50 g weight |
| COCOTTE (for ragus) | 4 cm. high 40 g weight |
| OLIVETTE (olives) bouquetiere | 5 to 6 cm. high 50 to 60 weight |
| GARLIC (AIL) | 2 to 3 cm. high 20-30g weight |
Bibliographic references:
- http://gastronomiaycia.republica.com http://rvfconsultores.blogspot.com/2013/10/uso-de-tablas-de-corte-de-colores-para.html http://www.cocineando.com/ 03% 20TECNICAS / 03-portada-TECNICAS.html http://miscositasconamor.blogspot.com/2015/10/tipos-de-corte-en-frutas-y-verduras.html http://www.directoalpaladar.com. mx / tag / cortes-basicos http://gastroproductos.blogspot.com/2012/10/tipo-de-cortes-despiece-el-cordero.html#more http://gastroproductos.blogspot.com/2012/10/ types-of-cuts-cutting-of-pork.html http://cocinabasicaroy.blogspot.com/2009/10/cortes-de-verduras-y-vegetales.html http://gastroproductos.blogspot.com/2012/ 10 / types-of-cuts-cut-of-chicken.html http://cocina.facilisimo.com/despiece-de-la-ternera_1858193.htmlhttp://www.cordonbleu.edu/news/torneadoverduras/mx http://tuyyococinando.blogspot.com/2013/08/los-corte-mas-utilizados-en-cocina.html http: //www.marialunarillos. com / blog / 2014/09 / basic-cuts-of-vegetables-in-the-kitchen-and-recipe-for-stir-fry-of-vegetables.html http://sabiduriavegetal.blogspot.com/2011/01/corte-en -gajos.html
