This is not fully aligned but it gives the appearance of what I am looking to do. Vegetable aids will have a green border, meat descriptive aids will have a red border, etc.
Sunday, March 17, 2013
Brunois - Knife CUts for Culinary Students
I have been working on a plan for a series of knife cuts for my students. This one is called Brunois and it is the result of several other cuts the students will have learned by this time called planks, sticks, and juliennes. A burnous is that fine garnish cut many restaurants use to decorate plates simply but with a lot of color. If done properly, the pieces should be uniform in perfect cubes.
This is not fully aligned but it gives the appearance of what I am looking to do. Vegetable aids will have a green border, meat descriptive aids will have a red border, etc.
This is not fully aligned but it gives the appearance of what I am looking to do. Vegetable aids will have a green border, meat descriptive aids will have a red border, etc.
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I like the consistency and repetition you have throughout this job aid, Tassie. You keep your colors, fonts, and sizes the same throughout each step, which really helps viewers not get confused. Although, I did notice that a few of the cutting carrots photos were different sizes. If you are able to easily resize them to all be the same, that would be a good improvement. Also, while your arrows direct viewers from one step to the next, they make the page look a little unnecessarily chaotic I think, because they're all angled differently. What if you placed your rectangles (each one containing one step of the process) in a grid format rather than scattered on the page? This might make the page look more organized and be easier to read for viewers.
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