Cut lettuce for salad - restaurant style

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An important part of restaurant prep-cooking is preparing salad in a safe and timely manner, this tutorial explains How to cut lettuce for salad

Tools Needed

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  • A chef's knife no smaller than 10 inches
  • A cutting board preferably Mapletex
  • a prep sink or tub to put lettuce in


Ingredients

The ingredients and the ratios of the ingredients you use in your salad is entirely up to you but a basic salad recipe is as follows:

  • 12 heads iceburg
  • 2 heads romaine
  • 4 shredded carrots
  • 1/2 head shredded red cabbage


How to Cut the Iceburg Lettuce

  1. Remove the outer yucky leaves (yucky is a technical term) ;)
  2. Remove the Core by wacking it in the cutting board to loosen it then pulling it out
  3. Place the head in the center of the cutting board core side down
  4. Place your hand on top of the head and fillet the head in half
  5. Turn your body to the right and cut one inch strips at a 45 degree angle to the front edge of the cutting board
  6. Turn your body to the left and cut one inch strips at a 45 degree angle to the front edge of the cutting board

If this seems confusing don't worry I will soon put some images or diagrams here to explain the process better

This method once mastered has proved to me to be the fastest method requiring the last amount of steps and it produces consistant uniform 1" square pieces of lettuce.



How to Cut the Romaine Lettuce

Bibliography


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See also