Contents:-
Preparation for Vegetable Cuts- Tools required for vegetable cuts
Peeling Procedures
Julienne Cut- Carrot, Cabbage
Slicing- Onion
Roundels- Tomato
Wedges- Tomato, Lemon
Dices Cut- Potato
By- Aditya Vartak - ( Asst. Professor- Food Production)
IIBM College of Hotel Management, Pune