The School of Hospitality and Tourism, Quantum University, Roorkee organized a food production class in the Food Production Lab for the BHM students. The practical inputs were given to students by Chef Parmesh Dutt on different ways of vegetable cutting.
During the class, vegetables were sliced into strips that are usually about 3 inches long and 1/16- to 1/8 inch thick. It’s important to know that this type of cut is usually used on gingers, capsicums, and carrots which is called Batonette cut. This cut forms the basis of the dice, brunoise, and julienne technique.
Students were further guided by Chef Parmesh Dutt on the art of cutting vegetables professionally. He taught him how to perform basic, intermediate, and advanced vegetable cuts. The food production class was productive and successful as the students got well versed with knife skills and different types of vegetable cuts.
