#ICCAIn90Days Cutting Skills: Chef Sam Momoh's Knife Tips Part 2 In Part 2 of Chef Sam's Knife Tips, students delve into the essential knife cutting types. These techniques are crucial for understanding how to prepare ingredients precisely according to a recipe, enabling students to know when and how to use each cut. Chef Sam showcases the angle, motion, and movement for four fundamental cuts: batonette, julienne, parmentier (cubed), and brunoise (diced). Batonette Technique: produces medium-thi
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#ICCAIn90Days Cutting Skills: Chef Sam Momoh's Knife Tips Part 2 In …
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