SEC-S19 / W3 | Types Of Vegetable Cuts Most Used In The Kitchen.

Hi friends it's my delight to be part of this amazing contest, Despite not being professional chefs, the way we cut our vegetables and ingredients can greatly impact the outcome of a dish. You will accept with me that Uniform and appropriate cuts can enhance the taste and overall presentation of a meal.

During this week's course, I learned about different types of vegetable cuts and mastered the art of slicing and dicing. For this course, I'd like to present four of them and share the meals I prepared using these cuts.

Choose 2 Cuts Learned Today, Accompany Each Cut With A Photo Of Your Own.

*So this week I've learned Julienne or French cut, and segment cut.

Julienne:

So for this cut, an ingredient is cut into small, uniform long sticks just like matchsticks. We can use this cut sor salad ingredients like carrots, cucumbers, Bell peppers, etc.*

Steps In Cutting It:

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Segment cutting:

This particular cutting is mainly used in citruses like oranges, grapes, and lemons. It can also be used in cutting tomatoes, apart from enjoying eating this kind of cut we can use it for food decorations.

Steps In Cutting It:

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Research 2 Types Of Vegetable Cuts That Have Not Been Shared In This Course, Make Them And Accompany The Process With A Photo.

Another type of cuttings I've learned that was not shared in this course Are slicing and dicing.

Dice:

The first one is Dice, as the name implies one has to cut the vegetables into tiny uniform squares, it resembles mirepoix, and this can be used for cutting any type of vegetable, carrots, green beans and peppers, cucumber 🥒, etc.

Steps in cutting it:

It depends on the vegetables, for carrots, bell peppers, etc, you have to cut the vegetables into matchsticks and then cut them again into small squares.

For green beans after washing them just cut them into small squares and you're done!

*Slice:"

Slicing is a general term meaning to cut the vegetables into thin and uniform pieces. Both fruits and vegetables can be sliced, as well as other ingredients like bread and cheese.

It's as simple as ABCs to slice, just cut in uniform pieces as seen below:**

Use One Or More Of The Cuts Made For This Course And Use Them In Some Preparation, Share The Images And Details.

I used the above cuttings to prepare one of the sumptuous meals I've eaten this week; egg sauce and plantain.

Steps:

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Allow the egg to fry well then turn it, and allow it to fry for some time, and my sauce was ready! I ate it with cooked unripe plantain.

We Want To Know Your Opinion About This Course, You Can Share It With Us.

Well I have much to say about this course, but I believe brief; this course is interesting and practical! It unleashes our creativity potential, it taught us the art of cooking so I don't like it but I love it! So bring it on, I mean cooking lessons, and we are ready!!!

Hi @mesola, @Abijos and @blessedbee join this contest.