The chef has several kinds of cutting vegetables knife method, cutting method is what?

Cutting knife skills

Mastering the knife method: the correct use of the knife method on the mixed vegetables beautiful shape, preservation of nutrients is of great significance. Cold vegetables generally use the knife method, according to its application of knife method is divided into straight cut, push cut, pull cut, saw cut, guillotine cut and hob cut and so on a variety of knife method.

Straight cut, the requirements of the knife vertically down, the left hand presses the raw materials, the right hand knife, a knife cut down. This knife method is suitable for radish, cabbage, potatoes, apples and other brittle root vegetables or fresh fruits, and is one of the most commonly used knife methods for cold dishes.?

Push cut, suitable for loose texture raw materials. It requires the knife to be vertically downward, and the knife is pushed from back to front when cutting, with the point of impact at the back end of the knife.

Pull cutting, suitable for tough raw materials. Cutting knife and raw materials perpendicular, from the front to the back, the point of gravity in the front of the knife.

Sawing, for thick and tough raw materials. If the pull and push knife method is not cut, like a saw, a push and pull back and forth to cut down.

Guillotine cutting, suitable for cutting with cartilage and slippery raw materials. The focus point in the front and back end of the knife, one hand to hold the knife handle, one hand pressure knife back, both hands alternately force, in order to guillotine the raw material.?

Rolling knife cutting, is to make the raw material in a certain shape of the knife. Every cut a knife or two knives, the raw material will roll once, with this knife method can be cut out of the comb back block, diamond block, scissors polygonal polygonal polygonal polygonal polygonal polygonal and other shapes.

Cutting vegetables before, depending on the texture of the raw material hard and soft degree, the correct use of the knife, in order to receive the desired results.

Cutting knife

Cutting

Cutting is the most fundamental knife method in the cutting of dishes. Cutting is the body of the knife is perpendicular to the raw materials, rhythmically into the knife, so that the raw materials are equally disconnected in a number of ways.

In the preparation of dishes cut, according to the nature of the raw materials and cooking requirements, can be divided into straight cut, push cut, pull cut, saw cut, guillotine cut, roll cut and other six kinds of methods.

(l) straight cut, the general left hand presses the raw material, the right hand knife. Cutting, the knife hanging down, neither outward push, nor pull inward, a knife cut straight down. Straight cut requirements: first, the left and right hands should be rhythmically coordinated; second, the left hand middle finger joints against the knife body to move backward, moving to maintain the same distance, do not fluctuate fast and slow, wide and narrow, so that the shape of the raw materials cut out evenly and neatly; third, the right hand manipulation of the knife use of the wrist, the knife should be vertical, not biased outward; fourth, the right hand manipulation of the knife, the left hand should be pressed to stabilize the raw materials.

The straight knife cutting method is generally used for dry and brittle raw materials, such as bamboo shoots, fresh lotus root, radish, cucumber, cabbage, potatoes and so on.

(2) push cut push cut knife method is perpendicular to the knife and raw materials, cut the knife from the back to push forward, the point of gravity in the back of the knife, everything pushed to the end, and no longer pull back. Push cut is mainly used for the texture of the looser, with a straight knife to cut easily broken or scattered raw materials, such as: barbecued pork, cooked eggs, etc.?

(3) pull cut pull knife cut knife method is also in the application of the knife, the knife and raw materials perpendicular, cut the knife from the front to the back. In fact, it is a virtual push and pull, mainly to pull