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Taste of TürkiyeTaste of Türkiye

Cooking Skills

Prepare ingredients and learn controlled, useful cuts.

5 skills

  1. A cook dicing a halved onion on a wooden board, with diced pieces in front.

    Preparation & Knife Skills

    Dicing evenly

    Cut slices into strips, then across into small pieces of a similar size.

  2. A narrow filleting knife follows a sea bass skeleton while the cook lifts the released fillet, revealing its backbone and ribs.

    Preparation & Knife Skills

    Filleting fish

    Follow the bones to lift two intact fillets from a round fish, then check carefully for the small bones left behind.

  3. Hands cutting an onion with a chef’s knife on a wooden board.

    Preparation & Knife Skills

    Fine chopping by hand

    Keep small vegetable pieces distinct instead of turning them into a watery paste.

  4. A cook holding the wooden handle and blunt back of a large curved zırh while mincing lamb on a wooden board.

    Preparation & Knife Skills

    Hand-mincing meat with a zırh

    Use the curved blade of a zırh to cut cold meat into an even mince while keeping distinct pieces.

  5. A cook thinly slicing red onion on a wooden board, with curved slices, sumac and salt nearby.

    Preparation & Knife Skills

    Slicing evenly

    Make slices of a similar thickness with a steady board, a curled guiding hand and a controlled cutting motion.