Male: Let’s move on to talking about preparation techniques and it’s not just preparation techniques but more focused on cunning techniques. While we’re cutting our vegetables, meats or seafood, the specific sizes in making a Chinese food.
Male1: In meat in Chinese food, we are cutting the food into small pieces so that we can first quicken the time to cook Chinese food. Second, save the cost of the fuel using in cooking. Third, we want to maintain the vibrant of the vegetable. Fourth, we want to lock in the vitamin in the food and finally we can retain its crunchy texture of the food as well.
Male: Are there benefits that first eating the food we enjoy from cutting our ingredients into spectacular sizes and could you give us some examples in using these particular cuts?
Male1: There are three important reasons why we cut each ingredient to a right size. One, we must cut the ingredients such that the dish will have a uniform or balance with other ingredients in the recipe. Two, we want the entire appearance of dish to look pleasant to the consumer’s eye. Three, just by making it look great is first step closer to making the food more desirable to eat.
Male: How can we get our food to look fantastic and taste great too?
Male1: We will cut each ingredient as written and required in the recipe. We will cut each of a vegetable, meat or see food into different sizes and shapes. There are a lot of sizes and shape but we will cut them in slices, diced, domino shape and like triangular shapes.
Male: Also, talking about, it’s getting me hungry. And let’s start talking about what are the exact sizes and shapes and how to cut our ingredients. Let’s begin talking about the various common vegetables, like bok choy, carrots. And then we’ll move on to cutting meat.
Male1: I would describe various cut for several vegetable, meat and seafood that may require and you are also going to be able to start making your own Chinese food. Here are some of the common cutting method lists in our Chinese recipes.
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