There are different chopping techniques for food products in professional kitchens. These techniques are referred to by professional cooks by names, not by description. Different joinery techniques are used in all kitchen sections and are important in terms of visuality in the type of food to be used.
What are the Chopping Techniques?
Coord. Chef Ahmet ÖZDEMİR
In the kitchen varieties, after the preparation stage, the chopping process is started.
Note:
I would like to point out that I have previously registered the same definition on the "wikipedia" website as "Chopping Methods" on September 04, 2021 . My work continues on "wikipedia".
What are the Chopping Methods?
There are different chopping techniques for food products in professional kitchens. These techniques are referred to by professional cooks by names, not by description. Different joinery techniques are used in all kitchen sections and are important in terms of visuality in the type of food to be used. Although some chopping methods used in international and Turkish cuisines change, the standard techniques do not change among cooks.
In the kitchen varieties, after the preparation stage, the chopping process is started. To do a good chopping, it is necessary to have a suitable and sharp knife. One of the things to consider in the chopping process is to use the appropriate chopping board. Before proceeding to the preparation stage with appropriate cooking techniques of the chopped products to be used, there are processes that need to be done in .
=Chopping Methods=
== Matchstick (Jullienne-Julian) ==
== Squirrel Tooth (Brunoise-Brunuaz) ==
== Rice Sized Chopping (Jardinière-Jardinie) ==
== Cube Format (Macédoine-Maseduan) ==
== Cubed (Mire Poix-Mirpua) ==
== Dice Shape Chopping - (Paysanne-Peyzan) ==
== Random Chopping (Matignon-Matignon) ==
== Finger Shape Chopping (Batonet-Batonnet) ==
== Backgammon Dice Dorama- (Vichy-Vichy) ==
== Seasoning Chopping (Bouquet Garni) ==
== Small Chop Chopping (Jardiniere) ==
== Food Chopping ==
== Piyaz Chopping ==
== Armor Pull ==
== Chopping Between Blades ==
You may want to read other articles that I see as the following resource in professional kitchens...
Historical Development of Kitchen in the World , What is Kitchen Planning ? What are Kitchen Units ? How is the Kitchen Organization done? What are the Characteristics of Kitchen Staff ? What are the Kitchen Types ? What is Efficiency in Kitchen Management ? What are Kitchen Sections ? What is the Food and Beverage Department Organization Chart ? What is Culinary Science ?
You can read other articles on international food and beverage consultancy on professional cuisines and new restaurant openings and gastronomy consultancy .
How to Open a New Restaurant?
What are the most common mistakes when opening a new restaurant?
What is the New Restaurant Concept ? How is it created?
What Should I Consider When Opening a New Restaurant?
What is International Gastronomy Consulting ?
Can I Get International Food and Beverage Consultancy?
How Can I Have the Best Restaurants in the City?
Attention To Be A Permanent Restaurant Owner In My City!!!
Should I Get Restaurant Consulting for Certain Success?
What Are the New Restaurant Projects That Can Be An Example to the World?
The Most Asked Questions by Those Who Want to Open a New Restaurant?
What Should I Consider When Opening a New Restaurant?
How to Set Up a Restaurant Kitchen?
In this regard, my dear colleague, my friend, Mr. I wanted to add a work written by Osman Güldemir . Mr. Osman Güldemir's work on the subject is as follows, with his own narration and his own pictures. I thank him for his work and wish him success in his professional endeavours .
International Joinery Shapes, Methods and Features ( Osman Güldemir - November 09, 2016 )
Dear friends, today I will give you information about the woodwork shapes, methods and features that I occasionally share individually and which I often give to my students in the form of notes in my classes.
Because in food preparation, international chopping shapes are used for recipe and presentation standardization. Thus, a written business plan can be prepared accurately anytime, anywhere and by professionals with professional competence. The difference between the prepared menus is minimized; taste, appearance and presentation standard is ensured.
What I have written below are the achievements of the Turkish cookery profession from sources of French origin. Today, however, we are also interacting with American and other country gastronomy. Therefore, it is possible to see the same shape with different names. Or using different shapes and features in the industry…
But in terms of basic knowledge, it will be very useful to have these:
1. Julienne Chopping
It is a form of chopping in half or a knife-edge thickness and 3-4 cm in length, all of equal thickness and the same length. It can be chopped from all kinds of vegetables. It can be used raw or cooked (Gürman, 2003: 69).
In addition, almonds, pistachios, chocolate, etc. foods can also be chopped into julienne. These include julienne almonds, peanuts, etc. names are given (Gürman, 2003: 69).
2. Brunoise (Brunaaz) Chopping Shape
The vegetables are first cut into julienne, then turned into brunoise. It is very small chopping shape. It is also the most used in kitchens. Nuts, peanuts, etc. It can also be chopped with the same method (Gürman, 2003: 70).
3. Jardinière (Jardinie) Chopping
Brunoise is slightly larger in chopping shape. Smaller fragments appear in jardinière as somewhat more uniform cubes. It is mostly used in decorations and salads (Gürman, 2003: 71).
4. Macéedoine (Masedon) Chopping Shape
Jardiniére is slightly larger than the chopping shape. 7-8 of the cubes are cut neatly to fit in a tablespoon (6-9 mm2) (Gürman, 2003: 71).
5. Mire Poix[i] (Mirpua) Chopping Shape
3-4 of them are cubes or cubes large enough to fit in a tablespoon, or are close to cubes and are neat and equal (Gürman, 2003: 72).
6. Dice (Days) or Paysanne (Peysan) Chopping Style
It is a form of chopping with a square centimeter surface and a knife edge thickness (Gürman, 2003: 72).
7. Matignon (Matignon) Chopping Shape
If Paysanne chopping is applied randomly, it gets the name of matignon chopping (Gürman, 2003: 73).
8. Batonnets-Stiks (Batonet-Stik) Chopping Shape
It is the joinery in the form of 4-6 cm long square prisms in half or one square centimeter section (Gürman, 2003: 73).
9. Vichy Chopping
It is a round chopping shape that is 1-2 cm in diameter, wider than the Paysanne chopping shape, and has a knife-edge thickness (Gürman, 2003: 73).
10. Bouquet Garnie-Herb Bouqet (Boquet Garni-Hörb Bouquet)
It is not a form of chopping. It is made by combining and binding various vegetables and herbs with a special smell and taste in certain sizes. Sizes and contents may vary depending on the place to be used. The most used form; carrots, celery stalks, bay leaves, leeks, onions, etc. It is to bring together and connect the rope with twine (Gürman, 2003: 73).
11. Garnished Onion (Garnisht Anyın )
It is not a form of chopping. The outer skins of large or small onions, depending on the place of use, are peeled so that they do not fall apart. A bay leaf and two cloves are attached to it by dipping the pointed parts (Gürman, 2003: 75).
12. Sochet D'espies (Soket Despays)- Spice Sochet (Spays Socket)-Spice Bag
It has also been used a lot in Turkish cuisine. A mixture of various herbs and spices is put into the kitchen cheesecloth without crushing it. Generally, slightly crushed black pepper, spring, cumin, clove, thyme, rosemary, marjoram herb are tightly tied in cheesecloth and bagged. The sauce to be used is thrown into the food and taken out when cooked. Sometimes it is also used in the preparation of special pickles (Gürman, 2003: 75).
Coord. Chef Ahmet ÖZDEMİR
International And Intercontinental
Restaurant Consultant And Kitchen Consultant
Ottoman and Turkish Cuisine World Envoy
Source:
Guldemir, Osman. (2009). Photo Archive.
Guldemir, Osman. (2014). Lecture Note 2: Food and Beverage Management, International Chopping-Cooking Styles, Procedures and Properties, International Food and Beverage Terms and Glossary. Eskisehir: Anadolu University
Gurman, Ulker. (2000). Cooking Techniques and Practice 1 (2nd Edition). Ankara: ABC Printing.
Gurman, Ulker. (2003). Cooking Techniques and Practice 2 (2nd Edition). Ankara: National Education Printing House.
Gurmen, Ulker. (2000). Cooking Techniques and Practice 3 (1st Edition). Istanbul: Ilıcak Printing House.
[i] Mire poix is also the general name given to the group consisting of equal amounts of chopped leek, onion, celery, carrot, bay leaf. According to the product made to this group; garlic, marjoram, thyme, cloves can also be added (Gürman, 2003: 72)