Behind the kitchen scence part 2

This last friday on 13th August,2010 I studied farer. I learned about cut, chop, slice, and the others name of cutting. It was very hard, but i had to struggle. The first step, Chef Souji asked us to take some vegetables such as 2 shallots, 2 garlics, an onion, a leaf of cauliflower, a leaf of cabbage, some parsleys, a carrot, a tomato, a leek, a celery. We should took all of the ingredients then we put them on oval plate. After that, we looked at Chef Souji did.

First time, we should washed all ingredients. Especially, for celery we should washed it well, because there were still radices, so we should removed it. After that, we have to cut the top (leaves) and the bottom, then cut celery become 3 pieces (it should be same size). Besides celery, we have to cut leek become 3 section too. Then, remember to removed the thick one inside leek. We do not need this thick thing. Furthermore, for garlic, we just pressed the knife down, so we can removed garlic's skin easily. For garlic, there is a thickness also, for France people, they do not want to eat this part (Because we learn fine dining, so we have to follow this rule), so we had to throw it away, it just a little part and you can removed it with pairing knife. For shallot, we just need pairing knife and removed the skin. For cauliflower, we just need to cut the stem. For cabbage, we also removed the stem (thick one). For parsley, after we wash it, ensure that our parsley is dry and very dry, if it can not be like that, you can use tissue or paper, then wrap it. After that, you can chop it with Chef knife, you must chop it from 0 degree till 90 degress and did it till it become tiny. In addition, if you wanted to chop Onion, remember to use the tip knife then cut it smoothly, only 1/4 of onion (back), it cut till bottom of onion then cut it horizontally so it can produce dice. If we wanted to make it slicing, just cut it vertical. For carrot, you just need to peel the skin then for tomato, you had to use your tip knife then just make a soft line with your tip knife, dont too deep. After that, you can boil water then put it in, then after the skin removed, you have to put the tomato into a bowl of ice cubes, then the colour of tomato will be good-looking and red!! This process called blanching. After, blanching process finished, we have to removed the skin with our hand, then cut it horizontal then take the core out with tea spoon. After that, cut it into small pieces with Chef knife. Next step, you need to spoil oil on skillet and then waiting for a while and put fine garlic chop into the skillet and after it smelled good, and garlic's colour become brown, you can add chop tomatoes and the fire will come out and will be very attractive.
Besides all vegetable, remember to cut carrots, it could be many kinds of the way to cut, such as Julienne which is thin and long strip, Jardinier, Paysanne, Mirepoix, Micedoine. All these ways should be memorize and did it well!!