Cara Membuat MACAM-MACAM POTONGAN SAYURAN (VEGETABLE CUTTING), Boga Dasar

Summary

In 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.