Sicherer Umgang mit dem Kochmesser - Schneidetechniken: Schneiden von Gemüse Brunoise (feine Ge

Instruction / Instruction draft from 2010 in the field of AdA Gastronomy / Hospitality / Tourism, grade: 2, Chamber of Industry and Commerce Ostwestfalen zu Bielefeld, event: ADA course, language: German.

Abstract: My instruction / training unit focuses on one of the most important practical skills in the profession of "Cook/Chef," namely the safe handling of the chef's knife and the application of different cutting techniques, in this case, "cutting vegetables Brunoise" (fine vegetable cubes). At the beginning of the training unit, topics such as the proper choice of knife, basic cutting techniques, accident prevention, and occupational safety were on the agenda, while the instruction shown aims to deepen and expand theoretical and practical knowledge. A possible subsequent topic could be the cutting of garnishes.