Cutting techniques
Cutting is an essential skill in food processing that should not be underestimated. The choice of material, the quality of the knife, and the proper cutting technique are all critical factors to consider.
HOW THE CUTTING PROCESS IS AFFECTED…:
- ...from the precise pressure, focused on a small area of the bevel. The sharper the knife, the smoother it cuts through food.
- ...from the cutting motion, also known as pulling. Without executing the cutting motion, you solely push the knife into the food, resulting in an inadequate cut.
CONCLUSION
As the cutting movement increases, the necessary cutting pressure decreases.
THE DIFFERENT CUTTING TECHNIQUES
Weighing cut
As you use a chef's knife to make precise cuts, remember to combine the pressure and movement with a smooth rocking motion. This technique, also known as the weighing cut, ensures precision and control. Keep in mind that the holding hand serves as a guide for the knife, with the blade gliding along the curved fingers' knuckles. By slightly moving back your finger, you create space for the next cut.
Filleting
Filleting is a technique used to extract fillet pieces from various sources. In order to achieve the desired fillet, it is necessary to eliminate any unwanted parts, including skin, bones, and the head. This method can be applied to a variety of foods, such as meat, fish, and even fruits.
Parry
Paring is the process of removing unwanted, clinging parts from pieces of meat. This includes eliminating skin, tendons, and fat. These removed parts can be utilized to create flavoUrful sauces and stocks.
Chop
Chopping is a culinary technique that involves using a wedge-shaped tool to cut up food. The blades of chopping knives typically have a wider grinding angle, allowing them to act like an axe and efficiently split through the material. This method is best executed with a straight blade.
The type of grinding angle also determines the cleaver's versatility. A sharper angle is perfect for cutting through bones and larger cuts of meat, while a wider angle is better for chopping fruits, vegetables, fish, and smaller pieces of meat.
