Cutting techniques
Cutting is one of the most important basic skills in food processing. The type of food to be cut, the quality of the knife and the correct cutting technique all play a role here.
THE CUTTING PROCESS IS INFLUENCED BY…:
- …from the cutting pressure, which is concentrated on the minimal surface of the blade. The sharper/pointed the blade, the easier it penetrates the material to be cut.
- …from the cutting movement, which is also called traction. Without the cutting movement, the knife is pressed into the food and does not cut properly.
CONCLUSION
The greater the cutting movement, the lower the required cutting pressure.
THE VARIOUS CUTTING TECHNIQUES
Weighing cut
When cutting with a chef's knife, the cutting pressure and movement are combined by a rocking motion. This is also referred to as a cradle cut. When cutting correctly, the holding hand serves as a guide for the knife. The blade glides along the knuckles of the curved fingers. The retreating finger releases the distance to the following cut.
Filleting
Filleting is the process of detaching pieces of fillet. To obtain the desired fillet, all unwanted sections, such as skin, bones, and head, are removed. This process can be used for fruit, meat, and fish.
Paring
Paring is the removal of unwanted, adhering parts of pieces of meat. Skins, tendons and fat are removed. The removed parts can be used to prepare sauces and stocks.
Chopping
Chopping refers to the cutting of food using a wedge. Chopping knives usually have a relatively wide grinding angle, which works through the food like an axe and splits it. Chopping is a striking movement for which a straight blade is ideally suited.
Depending on the grinding angle, the cleaver is suitable for chopping bones and larger pieces of meat or for chopping vegetables, fruit, fish and meat.
