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1

Yes, very good answer GdD. May I add an elaboration? See it this way: think in subsets of tasks. Say you want to chop lots of onions. Now, you could take an onion, peel it, half it, dice it, put in a bowl. That is the "housecook" method. Not efficien, because you are putting down and picking up knives, throwing away peels etc. Do each subtask before the ...


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Although this is partially personal preference, in general you should have the uncut ingredients on the side of your non-cutting hand. This will set up a logical flow of material which keeps you from having to reach over your cutting hand. If you chop with your right then you'd have the uncut ingredients on your left, as after knife work your chopped ...



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