Home > IVE/HKDI and other units > Research Repository > Hotel, Service & Tourism Studies > AMBROSIA > March 2018
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Keywords
Knife, Cuts
Document Type
Article
Abstract
Skilled use of the knife is essential in cooking whatever the cuisine. Perfecting the art of slicing and dicing ensures dishes always have great texture -- and also look sharp. Here we highlight five basic cuts that every chef should have in their armoury.
不管是哪個地方的廚藝，都非常著重刀工。事實上，食材切片還是切粒會影響菜餚的口感以至賣相，刀工是炮製任何菜式都必須具備的技巧。以下特別介紹五種每位廚師都需要熟習的基本切工。
First Page
12
Recommended Citation
Duffell, Rachel
(2018)
"Making the cut入廚基本功：刀工,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 12-.
Available at:
https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol5/iss1/11