M
AC E
DO IN E
(L A
RG
E)
Cutting Styles
AT CH (M
NE JU LI EN
E)
SE
OI N U
E IN F (
C DI
BR
Brunoise is a cutting technique in which a fruit or vegetable is cut into a fine dice. Common items to be brunoised are carrots, onions and turnips. This technique is often used to finely dice vegetables for sauteeing or as a garnish in some dishes.
UT C -
IC
IN G
This technique is used for long vegetables, like carrots or zucchini. It makes attractive chunks and exposes more of the surface area of the vegetable. Hold the blade perpendicular to the board and cut straight down on the diagonal. Then roll the vegetable a quarter-turn, and cut straight down again at the same diagonal angle. Continue rolling and cutting in this way all along the length of the vegetable
SL AL
LE L
Slicing is the cutting of food into thin, relatively broad slices. It really is the first cutting technique that we all learn when we first use a knife. Sliced meats, vegetables and fruit are used in many dishes, from sandwiches through to roast meats. Sliced items may be used as they are or processed further to produce other cuts like chiffonade, macedoine & julienne.
Technique where food is cut into long thin 'matchstick' like strips. This style of cut is commonly used as a garnish or on vegetables for stir fries. Vegetables seen julienned are carrots, zuchinni (zucchini), capsicum and celery but this cutting technique can be used on any firm vegetable or fruit. Hollow vegetables, like capsicum, have the ends chopped off and are then opened flat for slicing into julienne sticks. Whereas solid and/or round vegetables like carrots are cut with a charp (chirp) knife, on four sides to create a thick rectangular block.
NG I T
LL O R
PA
Reference : http://vegetabelecuttingstyle.blogspot.in/2011/11/cutting-styles-these-are-cutting-styles.html
Macedoine is a cutting technique in which a fruit or vegetable is cut into cubes. Typically this cut would be used for vegetables that are used in soup or a stock base. Melons and other large fruits are also cut into macedoine cubes for fruit salad. An important rule when using this cut is to have a steady flat surface to cut on. If the food you’re cutting is round, cut one side to make it steady on the chopping board. This will make it easier to maintain control whilst cutting the fruit or vegetable.
R
E
FF HI
D NA
O
Used to cut broad, thin slices of meat or vegetables. Lay the food close to the edge of the board with the fingers of your free hand flat on top of it. Angle the Chinese chef's knife so that it's almost parallel to the board, slanting slightly downward. Move it slowly and carefully back and forth to slice the food, paying close attention to avoid cutting your fingers.
C Vgetables you can chiffonade are lettuce, spinach or cabbage and for herbs basil, mint or kaffir lime. They are cut into long, thin strips and can be vary in thickness from 1mm up to 1 inch. This is generally done by stacking the leaves on top of each other, rolling them tightly to form a tube, and then cutting across the rolled leaves with a sharp knife to produce fine ribbons.
These techniques are mostly used in north india for cutting vegitables, The observation is from one focus group with ristriction of a single community.
Different AI appliances LG SmartthinQ
My Recipe App, Whether you're cooking an old family favorite or trying something new, the My Recipe app can send vital information like oven temperature and cooking time straight to your oven with a few taps.
June
can recognize 25 different foods using the camera and its data. There more pictures it gets of food from its users, the better it will become at recognizing it. It also has about 60 presets, which can cook everything from a medium-rare steak to a pumpkin pie. “To get that data,” said Van Horn, “we have to run dozens and dozens of tests and make so many pies.” Using the presets, the June adjusts its heating elements, which are divided into three separately controlled banks. “As you’re going through different stages on a recipe, it can change as per need, whether you’re moving from roasting to browning to warming,” Brunner said.
Countertop Appliances
If you have the space on your counter, you can get high-tech cooking devices that do all the work for you. The June Intelligent Oven is literally a smart oven. It uses a camera to look at the food you're cooking and determine exactly how to cook it best. You don't need to set the temperature or time. You just confirm the type of food you want to cook and let it do the rest. You can even use the camera inside to watch your food bake or roast through an app.
While not quite as high-tech, Gourmia's connected air fryer is less than a third of the price of the June and adds another tool to your culinary toolbox: air frying. Air frying uses heated, circulating air to cook food quickly while producing a crisp exterior similar to frying. It isn't quite the same as deep frying, but it comes close while using a fraction of the oil, and can totally change your chicken game
Chef Watson
Part of the reason the June is so precise is how well-insulated it is, said Jonas Lagerstedt, Ammunition’s creative director. “We got a lot of features for free,” he said, because the insulation also helped improve cooking time, while the oven’s cooling ability, necessary for the camera, allowed them to put LED lights in the oven as well. The touchscreen stays cool, even when the oven is on, though it’s actually right on the door, instead of a side panel, like you get with a microwave.
References : https://www.digitaltrends.com/home/june-intelligent-oven/ http://in.pcmag.com/june-intelligent-oven http://www.businessinsider.com/smart-kitchen-tech-gadgets-2016-5?IR=T/#a-bluetooth-speaker-6 http://www.ibtimes.co.in/smart-kitchen-smart-home-here-are-five-cool-kitchen-appliances-sous-vide-cooker-709520 http://www.lg.com/us/discover/smartthinq/thinq
Brain stromming
Why Julia maid?
why
not
Can it calculate Kaleries ?
how Julia is more efficient than a made where its gives an aditional cost of electricity and chopped vegi shopping
Child friendly Julia
Is it party friendly?
Cleaning time
Can it help one if he/she organize a small party?
Indian
stocking time
Leftover
Time How effort reduced ?
What will happen to leftover of food can it make another dish outof this?
what is maximum usage limit? rs pe lt an oo on b fp eJ Ju e op uli lia le t au ? hat can se d use f o r Jul ia
s re u es
at e
a
m fty
xim um n
Ma
xim
um
tim
et ha tc
wh at i
fw
An
s re fi y
ma
South India North India North East Central India Region Religion Culture Tradition Education ETC
cuisines
seems difficult with julia , is changing spice cartage again and again and chopping vegitables or putting chopped vegitables in machine for every meal.
P-1
When guest visit her she often becomes conservative to few dishes which she is best at.
name : sheeba khan family : married children :two (boys) location : gurugram income :upper middle class contact : sheeba.khan@nift.ac.in
sheeba likes to cook for her family , she do not have any houseold help for cooking , as she is a working women its difďŹ cult for her to cook aand manage time. But she wants to feed healthy to her kids.
She wants a device which can actually solve her problem of time management , chopping onions for her and can make curries. should do smashing and can help her to plan a diet and quantity of required vegitables.
What sheeba cooks at home , traditional indian curries,sabzis,ppulses,pulaos, non veg, pasta, noodles, soup, rice. Once in a week she also takeher family out for food
P-2
ANUBHA BISHT, Age 24 from Dehradun is pursuing her master in Delhi she lives alone and is single .she lives in Gulmohar park and spends aprox 28 K on only eating food ,she loves to discover new places and things she is a explorer and good with experimentation. +91 97604 76063
Anubha is not fonfd of cooking but she loves to eat. she liked the idea of a Robot cooking for you and watching food cooked on your mobile or tablet, but she is not very good with mobile she rather uses her laptop.
when she visits her hometown she asks her mom for Dalmakhni which is her favourite.
while preparing food major problem she encounters is with forgetting what she have added and what not . pealing and chopping is another tiresom job for her. she is not health councious but a taste concious person,she wants her food exactly the same way as she likes.
Anubha is busy on her weekdays from 9am to 7pm and order her food from near by known restraunts or uses canteenbut on weekends she discovers new places for her food lust.