Basic knife skills | Learning different cuts | Julienne | Batonnet | dice...

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This video showcases different cuts that are used when working with vegetables. Today I’ll be showing you how to make:
Julienne
Batonnet
Stick
Dice
This is part one of a 3 video series
  1. Chef David Gregory
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Комментарии
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Best demonstration I’ve seen thank you👏❤️

yvonnieholness
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Thank you chef, for teaching us basic knifes, tecquenics

ynlesimpress
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Why use the culinary term for sticks - batonnets, julienne - but not for the dice, such as brunoise (small dice), jardiniere (medium dice), macedoine (large dice)?

einundsiebenziger
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rondelle, batonnet, julienne, medium dice, small dice, and brunoise)

kikenaround
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Carrots are tapered. So, why do you begin with only pieces that are cut from the thick end? Do you throw everything else away?

buckets
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Hello sir, i am studying culinary arts . I am quite bad at bakery but i like doing food production and hot kicthen. Do u think I could survive in the hotel industry as a chef ?

suvhmondal
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😂the amount of wasted food is diabolical

AwedhaLkerrek