You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
Vegetables can be cut any way you want, but there are a number of traditional cuts with French names used in particular dishes and styles of cookery.
Chef Pfyl demonstrates with a carrot, but other vegetables, such as celery, leek or potato can be cut in the same way.
If you would like to request a particular technique, please let us know. Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email email@example.com with trick of the trade in the subject line.