SEC-S19/W3|Types of Vegetable Cuts mostly Used in the Kitchen.

Culinary Vegetable Cuts

Nicely diced, cut, and chopped vegetables play an important role in food presentation, which has a way of enhancing our appetite as it elevates the visual appeal of a dish.
These beautiful cuts have a way of making food more appetising and inviting. It can make you salivate, as you imagine what such looks will taste like.
When it looks good, you can't just wait to take a bite.

Culinary Cuts

Culinary cuts are the various ways we can slice or dice our vegetables, fruits, and other ingredients when preparing them for cooking and presentation with the aim being to enhance visual appeal, control the cooking time and texture, release flavors/aromas and Improve safety and handling during preparation.

I started my cuts by thoroughly washing all the items to be used.

Segmenting
I felt segmenting was one of the most simple culinary curts, so i went for it in my example. This cut is also known as quartering. It involves cutting into four or more from top to bottom.

Steps

• _{Cut the fruits from top to bottom into two halves.}
• _{Cut each have into two smaller halves}

Brunoise
This cut needs a bit of precision during cutting,

Steps

• _{Cutting the end of the carrot.}
• _{Slice off the sides to make is square.}
• _{Divide the carrot into "planks" that is 1/8 of an inch}
• _{Slice the planks in to matchsticks sizes}
• _{Dice them in to small cubes}

Below is a video showing both Segmenting and Brunoise.

Some culinary cuts I found

Diagonal Cutting
The diagonal cutting is also known as "bias cutting". It is technique that involves the cutting of vegetables, fruits, plantain, meat and other ingredients at a 45-degree angle, just to make it visually appealing, increased the surface area for cooking, and make tender and easier-to-chew pieces.

Steps

• _{Place the and cut the vegetables at an angle.}

Paysanne
The Paysanne is an interesting culinary cutting technique that involves cutting vegetables into small and irregular shapes, typically with a rough, rustic texture.

Steps

• _{Cut at an angle.}
• _{Then rotate and cut.}

Below is a short vedios covering the steps for cutting diagonal and Paysanne.

Using the learnt in a recipe

I will be using the Brunoise culinary cuts to make my apple - papaya - carrot salad.

Recipe

One serving

• One average size Apple
• One average size fresh cucumber
• A quarter of a large papaya

Optional ingredients

• One large carrot

Preparation

Dice the cucumber into fine Brunoise cutting

Cut the papaya into Brunoise cuts

Cut the apple the same way

Gentlly mix all in a nice bowl, refrigerate and serve.
The video below covers the steps in detail.