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

PAK GURU MASAK

7 Oct 202009:43

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

00:00

🍅 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.

05:00

🔪 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

Vegetable cutting refers to the process of slicing, dicing, or shaping vegetables into various forms for culinary purposes. In the video, this term is central as the instructor demonstrates different cutting techniques to prepare vegetables for cooking. The video aims to teach viewers how to make various vegetable cuts to enhance the presentation and functionality in different dishes.

💡Jardiniere

Jardiniere is a specific cut where vegetables are shaped into three-dimensional cubes, typically 3x1x1 cm in size. The term is used in the script to describe one of the cutting techniques taught, which is useful for adding texture and visual appeal to salads and other dishes.

💡Q-Cut

Q-cut, also known as 'masa doang' in the script, is a derivative of the jardiniere cut where the vegetable is cut into smaller cubes. This technique is showcased in the video as a way to create uniform pieces suitable for garnishing or as a component in various recipes.

💡Juliet

Juliet cut involves cutting vegetables into matchstick shapes, approximately 3-4 cm in length and 2 mm in thickness. This cut is highlighted in the script as it is essential for creating a consistent texture and look in dishes like salads or stir-fries.

💡Brunoa

Brunoa is a variation of the juliet cut where the initial juliet cut is followed by additional cuts to create small, irregularly shaped pieces. This technique is mentioned in the script as a way to create a more rustic or informal presentation of vegetables in dishes.

💡Coupe

Coupe, or 'copot' in the script, is a cut that results in small, irregular pieces or chunks. The video demonstrates this technique by creating a whimsical 'dog' shape from the vegetable pieces, illustrating the versatility of coupe cuts for both form and function in cooking.

💡Connect Cut

Connect cut, or 'lowongan sayuran' in the script, involves cutting vegetables into thin slices, typically 1-2 mm thick. This cut is essential for creating delicate garnishes or for dishes where a translucent or light texture is desired.

💡Fiqih

Fiqih cut is a thin, round slice of vegetable with a thickness of 2 to 3 mm. The term is used in the script to describe a cut that is suitable for soups or dishes where a thin, round piece adds a specific texture or aesthetic.

💡Wedges

Wedges refer to the cut where fruits or vegetables are sectioned into triangular pieces, such as with potatoes or lemons. This cut is mentioned in the script as a simple yet effective way to serve vegetables or fruits, often used for salads or as a garnish.

💡Seto

Seto cut involves dividing round vegetables like potatoes or carrots into six equal parts. The script describes this technique as a way to create uniform pieces for cooking, such as in stews or roasts, where even cooking is important.

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.