Cut:
Cutting is a widely used processing method, which is mainly suitable for processing fresh, tender and boneless raw materials.
The key points of operation are: hold the knife in the right hand, hold the raw material in the left hand, the knife is perpendicular to the raw material, the first joint of the middle finger of the left hand protrudes and abuts against the left side of the knife body at right angles, and then move the knife body backward evenly.
According to different cutting methods, it can be divided into straight cutting, push cutting, pull cutting, push-pull cutting, sawing, rolling cutting, cutting and turning cutting.
Movies:
Slicing is one of the widely used knife methods, which is suitable for processing boneless raw materials or clinker with bones. According to the different feeding methods, the blades are divided into three types: flat blade, counter blade and inclined blade.
Shooting:
Pat is a traditional processing method in western food, which is mainly used for processing meat raw materials. Its purpose is to pat the thick meat raw materials thin and loose.
The operation method is as follows: put the cut meat raw material with the cross section facing upwards on the pier and flatten it. Hold the racket knife in your right hand and pat it hard, then press the raw material with your left hand to prevent the racket knife from lifting the raw material. In order to avoid sticking to the blade surface, you can wipe a little water on the blade surface. There are two shooting methods: direct shooting and pull shooting.
Direct. Hold the racket knife in your right hand and shoot the Matsubara fiber straight down. This knife method is suitable for processing tender raw materials or the initial stage of raw material shooting.
Beat the time. Hold the racket knife in your right hand and pull it backward or left and right at the same time. This knife method is suitable for processing raw materials with high toughness, or it is necessary to shoot thinner raw materials.
When dealing with raw materials, direct shooting and pulling shooting are often used alternately. Firstly, the raw materials are opened by direct method, and then the raw materials are refined by drawing method.
Chop:
Chopping is also a common processing method in western cooking. According to the different processing requirements, it can be divided into three methods: chopping, chopping and chopping.
Cut it. Holding the raw material in the left hand, holding the knife in the right hand, and chopping with the strength of forearm and wrist. Require the knife to be accurate and powerful, cut it with one knife and not repeat it. This knife method is suitable for processing raw materials with fine bones, such as chicken, duck and pork chops.
Cut it. First, the raw materials are processed into small pieces, and then directly chopped with a knife, and the raw materials are chopped. It is required to chop up the raw materials and turn them over to make them uniform. This knife method is suitable for processing meat paste, fish paste, shrimp paste and other boneless raw materials.
Chop shape. Put the raw materials on the pier, hold a knife in your right hand, chop off the crude fibers of the raw materials with the tip of the knife, and at the same time, with the left hand to cooperate with the wrapping, gradually chop them into the required shapes, such as leaf, circle, ellipse, etc. When chopping, it is required to be "broken but not rotten". Chop off the crude fiber, not too badly. This knife method is suitable for shaping all kinds of steaks and chicken chops.
Cut:
Peeling is mainly used for peeling roots, melons, fruits and vegetables. The specific method is as follows: firstly, cut off both ends of the raw material, then hold the lower end of the raw material with the thumb of the left hand, hold the upper ends of the index finger, middle finger and ring finger close to the outside of the raw material, hold the raw material, take the knife from the upper end of the raw material with the right hand, rotate the wrist, and lift the knife for oblique cutting. Every time you cut a knife, the middle finger and the ring finger move the raw material in the opposite direction once, so that you can cut the raw material one by one, with close cooperation between your hands, easy operation and harmonious rhythm, and you can cut the raw material into the required shapes, such as drums, pears, balls, etc.
Rotation:
Spinning is mainly suitable for peeling fruit and eggplant raw materials. The specific method is: hold the raw material in the left hand and the knife in the right hand, feed the knife from the inner side of the upper end of the raw material, move the knife to the left, hold the raw material in the left hand and rotate it to the right, and unscrew the raw hide.