Food Production Practical Class on Vegetable Cuts

As part of their hands-on culinary training, students of Culinary Arts at Medhavi Skills University actively participated in a Food Production Practical Class focused on the different cuts of vegetables. During the session, students learned the techniques and terminology behind a variety of professional vegetable cuts such as Julienne, Macedonia, Brunoise, Paysanne, Jardinière, Château, Lorenza, Mirepoix, and more. The class emphasized the importance of precision, consistency, and knife-handling skills essential for any aspiring chef. Each cut was demonstrated by the instructor, followed by individual practice sessions where students honed their skills through repetition and guided feedback.