Cara Membuat MACAM-MACAM POTONGAN SAYURAN (VEGETABLE CUTTING), Boga Dasar
Summary
TLDRIn this Indonesian cooking tutorial, the instructor, Rahmat, teaches various vegetable cutting techniques essential for different culinary applications. He introduces tools like the cutting board, peeler, and garnishing knife, and demonstrates how to prepare vegetables like carrots, potatoes, and onions. The lesson covers cutting styles such as jardiniere, julienne, brunoa, and wedges, each with specific dimensions and uses. The video is both educational and practical, aiming to enhance viewers' cooking skills.
Takeaways
- 📚 The lesson is focused on teaching various vegetable cutting techniques for use in different dishes.
- 🔪 Essential tools for vegetable cutting include a cutting board, peeler, vegetable knife, and garnishing knife.
- 🥕 Ingredients used in the practice include carrots, potatoes, and onions.
- 👨🍳 The first cutting technique demonstrated is 'jardiniere', which involves cutting vegetables into 3x1x1 cm cubes.
- 🔲 The 'macedo' or 'q' cut is a variation of the jardiniere, where vegetables are cut into 1x1 cm cubes.
- 🔥 The 'juliet' cut is characterized by cutting vegetables into matchstick shapes, approximately 3-4 cm in length and 2x2 mm in thickness.
- 🍴 The 'brunoise' cut is a smaller, more refined version of the juliet cut, with the juliet pieces being further diced into small cubes.
- 🐕 The 'copet' cut involves creating irregular, small pieces, demonstrated by carving an 'anjing cowok' (dog boy) shape.
- 🥗 The 'chiffonade' cut is used to create thin ribbons of leafy vegetables, typically 1-2 mm thick.
- 🍋 The 'wedges' cut is a triangular cut often used for fruits or vegetables like potatoes and lemons, without peeling them.
- 🎲 The 'seto' cut divides round vegetables like potatoes or carrots into six equal parts.
Q & A
What is the purpose of the lesson in the script?
-The purpose of the lesson is to teach students how to make various types of vegetable cuttings that can be applied in different dishes.
What are the tools mentioned for making vegetable cuttings?
-The tools mentioned are a cutting board, a peeler, a vegetable knife, and a garnishing knife.
What are the materials prepared for the vegetable cutting practice?
-The materials prepared include a cabbage, a carrot, a potato, and an onion.
What is the first type of vegetable cutting demonstrated in the script?
-The first type of vegetable cutting demonstrated is 'jardiniere,' which is a cube-shaped cut with dimensions of 3 cm by 1 cm.
What is the difference between 'jardiniere' and 'masa doang' cuts?
-The 'masa doang' is a derivative of the 'jardiniere' cut, but it is a smaller cube-shaped cut with dimensions of 1 cm by 1 cm.
How is the 'Juliet' cut described in the script?
-The 'Juliet' cut is described as a stick-shaped cut, similar to a matchstick, with a size of 3-4 cm or 30 to 40 by 2 by 2 mm.
What is the 'brunoa' cut and how is it different from the 'Juliet' cut?
-The 'brunoa' cut is a derivative of the 'Juliet' cut, where the initial 'Juliet' cut is made and then further cut into small cubes.
What is the 'copet' cut and how is it made?
-The 'copet' cut is an irregularly shaped, small or large, non-uniform cut. It is made by first making an iris cut and then breaking it into irregular pieces.
What is the 'Fiqih' cut and what is its typical thickness?
-The 'Fiqih' cut is a thin, round vegetable cut with a thickness of 2 to 3 mm, often used in dishes like Soto Bandung or soups.
How is the 'wedges' cut made and what are some examples of vegetables used for this cut?
-The 'wedges' cut is made by cutting fruits or vegetables into triangular shapes. Examples include potatoes and lemons, which are cut without peeling.
What is the 'Seto' cut and how is it typically divided?
-The 'Seto' cut is a round vegetable cut, such as potatoes or carrots, which are divided into six parts. It is made using a small knife to create six equal sections.
Outlines
🍅 Vegetable Cutting Techniques
This paragraph introduces a learning session with a teacher named Rahmat, focusing on teaching various vegetable cutting techniques. The goal is to enable students to master different ways of cutting vegetables for use in various dishes. The tools mentioned include a cutting board, peeler, vegetable knife, and garnishing knife. The ingredients for practice are listed as carrots, potatoes, and onions. The teacher emphasizes the importance of preparing the workspace and ingredients, ensuring they are clean and ready for use. The video then demonstrates the first cut, a 'jardiniere', which is a three-dimensional block shape, followed by a 'macedo', a smaller cube cut from a jardiniere, and a 'julienne', a matchstick-like cut. The teacher also shows how to create a 'brunoise', which is a smaller dice cut derived from julienne.
🔪 Advanced Vegetable Cutting Methods
In this paragraph, the teacher continues with more advanced cutting techniques. 'Copas' is introduced as an irregularly shaped cut, demonstrated by creating a dog figure. 'Amandine' is a thin slice, typically 1-2 mm thick, and is used for dishes like soto Bandung or capcay. The 'fiqih' cut is a thin, round slice with a thickness of 2 to 3 mm, suitable for soups or capcay. 'Wedges' are triangular cuts, often used for potatoes or lemons without peeling. Lastly, 'seto' is a round cut, dividing vegetables like potatoes or turnips into six equal parts. The session concludes with a reminder to practice these techniques for future learning sessions, and the teacher ends with a prayer for blessings and success in the students' culinary journey.
Mindmap
Keywords
💡Vegetable Cutting
💡Jardiniere
💡Q-Cut
💡Juliet
💡Brunoa
💡Coupe
💡Connect Cut
💡Fiqih
💡Wedges
💡Seto
Highlights
Introduction to vegetable cutting techniques for various culinary applications.
The necessity of using a talenan or shopping board for stable cutting.
Utilization of a Miller for peeling the skin off vegetables.
Explanation of the vegetable Naif and its use in cutting.
Introduction of the garnish knife and its role in vegetable carving.
Preparation of ingredients such as call, Kabid, wortel, and onyon for the practice.
The importance of preparing the cutting board to prevent slipping during practice.
Demonstration of peeling the vegetables before cutting.
Tutorial on making Jardiniere cuts, which are three-dimensional cubes.
Explanation of the Q-p cut, a derivative of the Jardiniere cut.
Demonstration of the Juliet cut, a matchstick-shaped vegetable cut.
Introduction to the Brunoa cut, a small cube derivative of the Juliet cut.
Tutorial on the Copot cut, an irregular small or large piece cut.
Explanation of the Connect cut, a 1-2 mm thin slice of vegetable.
Demonstration of the Fiqih cut, a thin round slice with a thickness of 2-3 mm.
Tutorial on the Vicky cut, a technique for making thin, slanted cuts.
Introduction to the Wedges cut, a triangular shape cut for fruits or vegetables.
Demonstration of the Seto cut, a round vegetable cut divided into six parts.
Conclusion of the vegetable cutting practice session and a reminder for future learning sessions.
Transcripts
Halo assalamualaikum warahmatullahi
wabarakatuh Apa kabar anak Indonesia
Bertemu kembali bersama saya pak guru
Rahmat 57 dalam program pembelajaran
jarak jauh mata pelajaran Boga dasar
kali ini kita akan praktik membuat
potongan sayuran atau vegetable cutting
tujuan pembelajaran kali ini adalah agar
semua peserta didik Mampu membuat aneka
potongan sayur atau vegetable cutting
untuk diterapkan dalam aneka masakan
sesuai fungsinya alat-alat yang
digunakan untuk membuat aneka potongan
sayuran atau vegetable carving adalah
yang pertama talenan atau shopping board
kemudian Miller atau alat pengupas kulit
sayuran kemudian vegetable Naif
Hai dan ini ada juga pisau garnish
bahan-bahan untuk praktik membuat
vegetable carving adalah ini saya
siapkan call atau Kabid kemudian ini ada
wortel ada kentang ada onyon kemudian
Ini satu lagi adalah lobang persiapan
sebelum praktek pertama kita alat yg
dulu meja dengan lelap dan Letakkan
Vallen di atas lebih ini supaya dia
tidak bergerak atau tidak licin ya
kemudian kita siapkan bahan-bahan ini ya
kita kupas dulu babaknya ini ini sudah
dicuci sebelumnya
[Tepuk tangan]
[Musik]
Hai potongan pertama kita akan praktek
membuat jardiniere yaitu potongan
sayuran berbentuk balok ukuran tiga kali
satu kali satu cm perhatikan karena
memegang pisau nya sudah seperti ini
potongan jardiniere
Hai potongan sayuran berikutnya adalah
masa doang atau q-p yaitu turunan dari
gardinier jadi ini adalah bentuk
potongan jardiniere kubus yang dipotong
berbentuk kubus ukuran satu kali satu
sensi nah seperti ini nah ini adalah
turunan dari jardiniere berikutnya
adalah potongan Juliet yaitu potongan
sayuran berbentuk batang korek api
ukuran 3-4 cm atau 30 sampai 40 kali dua
kali 2 mm seperti ini kita potong
tipis-tipis
Oh ya kita gabungkan ini adalah potongan
Juliet Potongan baru bentuk korek api
[Musik]
berikutnya adalah potongan sayuran
dengan nama brunoa brunoa sini adalah
turunan dari potongan sayuran Juliet
jadi dia dipotong seperti ini dulu
awalnya Ya seperti Juliet nah ini
potongan
Julian dulu Setelah itu kita potong
kecil-kecil atau kubus kecil ini lihat
dan coba lebih dekat lagi nah ini
namanya brunoa turunan dari potongan
sayuran Juliet berikutnya adalah
potongan sayuran copot yaitu potongan
sayuran yang berbentuk cacahan kecil
atau besar yang tidak beraturan di
caranya begini kita akan membuat anjing
cowok Ya seperti ini dulu Nah kita Iris
Hai tapi dicopot ini tidak beraturan
bentuknya Nah setelah itu baru kita
lakukan Sob penting ini kiranya copet
[Musik]
Hara akan membuat lowongan sayuran
dengan aman connect yaitu potongan
sayuran yang dipotong atau diiris
setebal 1-2 mm Kita buang dulu
bonggolnya ini tadi sudah dibuang hal
kita iris seperti ini
[Musik]
Hai berikutnya adalah nama potongan
sayuran Fiqih yaitu potongan sayuran
berbentuk bulat tipis dengan ketebalan 2
sampai 3 mm seperti ini bulat TV ini
biasa untuk membuat soto bandung udah
atau kalau kita membuat sup atau capcay
potongannya dia boleh mengirim juga jadi
miring seperti ini boleh Wow kita pergi
membuat capcay ini namanya Vicky
[Musik]
berikutnya adalah potongan wedges yaitu
memotong buah atau sayuran dalam bentuk
segitiga contohnya adalah kentang atau
Lemon itu tidak usah dikupas tidak papa
seperti ini
[Musik]
akhir-akhir ini WeChat berikutnya adalah
potongan sayuran berbentuk Seto yaitu
potongan sayuran yang berbentuk bulat
seperti kentang wortel atau lobak dan
lain-lain yang dibagi menjadi 6 bagian
kakinya bagi Nuh seperti ini ya kita
ambil pisau yang kecil kita bagi menjadi
6 bagian seperti ini 123 makna jadi ada
enam bagian
[Musik]
Hai namaku semua demikianlah praktek
kita hari ini tentang aneka potongan
sayuran atau fade table cutting kita
berjumpa lagi dalam program pembelajaran
jarak jauh selanjutnya jenengan praktik
sesuai dengan materi selanjutnya Terima
kasih dilengkapai hidayah
wassalamualaikum warohmatullohi
wabarokatuh
[Musik]
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