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Each of these claw grips is acceptable, so use whichever one you feel comfortable with.
http:culinaryarts.about.comodknifeskillsssknifegrips_4.htm
2. Cutting Styles
There are a number of basic cut styles that commonly used in the cooking as the figure below show.
Figure Basic cuts
www.pixgood.com
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Each cut has its own measurement as indicated below.
Figure Basic knife cuts measurement
http:chasingdelicious.comkitchen-101-knives-basic-cuts
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Figure Rondelle Cut
http:media.mahalo.comuploaddd25f8e297b6c3f027e41bd26c00b24b53f_20 110309.PNG
Figure Tourne Cut
http:www.egullet.comimgsegciknifeskillsknifeskillsimage48.jpg
Figure Chopped cut left side and minced cut right side
The American Culinary Federation, 2006
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Figure Obliged or Roll Cut The American Culinary Federation, 2006
Figure Parisienne Cut The American Culinary Federation, 2006
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Figure Julienne Cut
http:www.finecooking.comarticleshow-tocutting-ginger-fine-julienne.aspx
3. Beef Cuts
As one of our important meals, beef is widely used in a number of foods in Indonesia. Certain cuts of beef are even more delicious than other parts of
meat. This is because the cow has different parts that can be fattier or leaner than the other
http:gizmodo.com5993411here-is-a-chart-showing-all-the- different-cuts-of-beef.
Figure Beef cuts
Rosacci, 2013
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Loin and Rib are the most used part in making steak. It cuts along the backbone to the hind leg. The Loin starts at the hip and is made up of the Sirloin, Short
Loin, and Tenderloin. The Rib continues up to the shoulder. These muscles are not directly involved in walking and supporting the animal weight therefore they
do not have to work hard that makes them among the most tender part. The Sirloin made up Top Sirloin, Bottom Sirloin or Tri Tip, and Tenderloin.
Top Sirloin is more tender and juicy than the round however it is not a tender as Tenderloin because it is on the hip and involved in walking. Tenderloin however
is only available about 6 pounds of the entire animal. This muscle has a function of leaning the pelvis, which is not very often except in bulls therefore it is the
most tender part of all. However, as it is surrounded in fat and gristle, Tenderloin cut
is difficult
to trim
http:supper-is- ready.blogspot.com201301understanding-beef-loin_22.html
.
4. Food measurement
