A Variety Of Knife Manners Used In Western Etiquette.

< p > < a href= > http://www.91se91.com/news/index_c.asp > > /a > is a very widely used processing method.

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< p > the essentials of this knife method are: the knife and raw materials are perpendicular to the state, the right hand is shaking, the left hand is stabilized by the raw material, and the first bone of the index finger, middle finger and the nameless little finger is applied to the left side of the knife.

This method is mainly used for processing a boneless raw material.

Cutting can be divided into direct cutting, pushing cutting, pushing and cutting, sawing, rolling, turning, turning and cutting.

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< p > 1, straight cut: the main point of operation is to cut straight with a knife and cut off with a knife. When cutting, neither push nor pull back, and focus on the middle of the knife.

This knife method is mainly suitable for cutting a brittle hard material, such as various vegetables.

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< p > 2, < a href= "http://www.91se91.com/news/index_c.asp > > cut > /a >: the main point of operation is to push forward with the knife from top to bottom.

The middle and front part of the knife is knives, and the final focus is on the back of the knife.

This method of cutting is suitable for cutting thick hard brittle materials, such as potatoes and radishes.

It is also suitable for raw materials such as tender meat.

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< p > 3, lac: the main point of operation is to use a knife to press backward from top to bottom.

From the middle of the knife into the knife, the final focus is on the front part of the knife.

This method is suitable for cutting small or crisp raw materials, such as cucumber, onion, celery, tomato, etc.

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< p > 4, pushing and pulling: the main point of operation is to push the knife upward and downward while pushing forward and pulling backward.

Pushing forward is convenient for entering the knife, cutting off when pulling backward, so that one push and pull is not repeated, the middle part of the knife enters the knife, and the final focus is on the front part of the knife.

This method is suitable for raw materials such as various raw meat.

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< p > 5, sawing: the main point of operation is to push the knife down from top to bottom while pushing forward first and then pulling backward, so that it is repeated several times and finally cut off.

From the middle of the knife into the knife, the final point of effort is still in the middle of the knife.

This knife method is suitable for cutting thick and tough materials, such as cooked meat and intestines.

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< p > 6, hobbing: the main point of operation is to cut the knife straight from bottom to top, cut a knife and roll the raw material once, and focus on the front part of the knife.

This method is suitable for cutting round or oblong hard brittle raw materials, such as radish, potato, etc., which is mainly used for machining hob blocks.

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< p > 7, turning: the main point of operation is to use a straight knife to pport knives, cut a knife to turn the raw material once, and focus on the front part of the knife.

This method is suitable for cutting circular hard brittle materials such as potatoes, carrots, onion and so on with 3 knives, mainly used for processing watermelon pieces.

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< p > 8, dial cut: < a href= "http://www.91se91.com/news/index_c.asp" > operation point < /a >, use straight knife to carry knife, cut a knife to move to the side, focus on the front part of the knife.

This method is suitable for cutting raw materials such as flour balls, mashed potatoes and so on.

Film is also one of the most widely used methods.

The main points of operation are: the left hand is stabilized by raw materials, the fingers are slightly stilled, and the knife is parallel to the raw material or becomes an acute angle and an obtuse angle.

This method is suitable for processing boneless raw materials or large bone clinker.

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The main points of operation of < p > are: put the cutting raw material on the top of the cross section, press it flat and hold the beat knife down.

The size of the force depends on the hardness and toughness of the raw material. The harder the fiber is, the harder the force will be.

The left hand holds the bone handle of the raw material, such as the boneless handle, and every time it is clapped, the left hand finger is pressed lightly to press the material so as not to be carried by the knife.

The shooting method can be divided into two types: direct and shoot.

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< p > 1, straight beat: the operation is to hold the handle of the right hand straight and pull down the plane.

This method is suitable for processing raw materials or starting stage of raw materials.

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< p > 2, racket: the operation is to shoot from top to bottom, and then pull back or to the left and right side.

When you operate, you can put some water on the knife surface to prevent sticking.

This method is suitable for processing materials with high toughness or thin raw materials.

When processing raw materials, it is usually used alternately for both straight and racket.

In general, beat the raw material with a straight beat, and then beat the material with a pat.

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< p > chopping is also one of the most frequently used methods.

The way of operation is to hold the knife on the right hand, push down vertically, and do not push ahead or pull back.

The difference between cutting and cutting is to raise the knife height, carry the knife quickly and exert great force.

The left hand controls the raw material, but not the first bone of the fingers to resist the knife side.

According to the different processing requirements, it can be divided into three ways: chopping, chopping and chopping.

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< p > 1, chopped off: this method uses machetes or heavy knives.

The operation is to grasp the raw materials with the left hand, hold the knife in the right hand, and chop the force with the arm and wrist.

The knife must be accurate and forceful, cut and broken.

This knife is used to process raw materials with small bones, such as chickens, ducks, pork chops and so on.

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P > 2, chop: this processing method uses No. 2 knife.

The operation is to cut the raw materials into small pieces or small pieces, and then chop them in straight order.

You can also hold a knife in each hand while chopping it, while chopping and turning the ingredients together to make it uniform.

This knife is used for processing meat, fish, shrimp and so on.

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< p > 3, chop shape: this method of cutting must first pass through cutting, paging and other processes, then put the raw material on the vegetable pier and cut the raw fiber with the tip of the knife.

At the same time, the left-hand side should be used to close the edges and gradually cut into the shape required by the dishes, such as leaf shape and oval shape.

In this operation, we should grasp the principle of "broken but not rotten" in operation. The purpose of chopping down coarse fiber is to make the raw material not deformed by fiber shrinkage after being heated.

However, if raw materials are cut too badly, it will also cause the loss of many nutrients in raw materials and affect the quality of dishes.

This knife is used for processing meat steaks, chicken steaks and so on.

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