Food Design: Chopping and Slicing Techniques

Throughout the past few classes, we have been learning to cut different vegetables in preparation for the creation of our dish/es. We created an easy udon and vegetables dish that can be made quickly and easily when not a lot of ingredients are available, but is still healthy and tasty.

  1. Prepare all ingredients; carrot, onion, garlic, udon.
  2. Smash garlic from above.
  3. Peel the skin.
  4. Cut garlic in half, diagonally.
  5. Dice the garlic, and rock chop.
  6. Peel the skin of the carrot using a peeler and cut in half.
  7. Set the flat surface on the cutting board and cut the carrot into batonnet strips, preferable equally sized.
  8. Peel the skin of the onion.
  9. Chop in half vertically, setting the flat surface on the cutting board.
  10. Rotate the onion, cutting horizontally.
  11. Cut bell pepper in half, removing the seeds and the white section.

12. Slice the pepper into edible pieces.

13. Put the left overs in a big pot.

14. Add two cups of water, setting the water to boil.

15. While the broth is in the making, fry the vegetables with olive oil.

16. The onion and garlic are to be fried first, and then the carrots and bell peppers.

17. Add broth, cooking it until it is absorbed.

18. Add noodles, additionally adding broth, to make the noodles soft.

19. Add soy sauce or any seasoning.

Safety is crucial, and cooking food is definitely a very enjoyable process, sometimes leading to students not paying attention and goofing around, leading to accidents but learning the appropriate methods to cut vegetables etc. properly allowed us to have a better knowledge of how to use the potentially dangerous utensils in the food lab properly, and effectively. Learning the appropriate cutting methodĀ  for each ingredient used improved theĀ  appearance of the cut vegetables etc., because the cuts were clean and smooth. In general, our group was successfully able to make the dish and there were no struggles or points to improve on.

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