26 February 2011 weekend work: knife skeels and meatcuts

Worked in the kitchen the weekend.  Starting everyday with mice en plas and getting ready for work.

What I have learned:

• Panè: dipping something in flour, egg then crumbs

Friday

Learned my knife skills by slicing veg for stir-fry and roast veg.

• Clean the veg
• Get the correct cutting board (green)
• Place your fingers correctly on the vegetable and hold firmly
• Make sure the tips of your fingers face slightly inward and your thumb is behind your fingers
• The palm of your hand will be lifted slightly
• When slicing, move the blade forward pushing down slightly. 
• Make sure your fingers stay in place

Saturday

Today I got to work with different types of meat cuts

Using the topside cut of beef I sliced it into cubes and strips used in Gulash and Stroganof

We had the opportunity to butcher a carcass and see all the different meat cuts as well as where to find it.

the beef topside