Chapter 2 Flashcards
Most Commonly used tool in the kitchen
Knife
Best for peeling fruits and vegetables or slicing a single garlic clove
Paring knife
Also known as Birds Beak Knife Used for garnishes and can remove blemishes on Fruits and Vegetables
Peeling Knife
The tiny serrations on the blade prevent food from rom tearing
Tomato / Cheese Knife
Perfect first cutting soft and hard fresh loaves without tearing the and squishing the insides
Bread Knife
Perfect choice for smaller task
Utility Knife
Does not need Frequent Sharpening
Steak Knife
Very Flexible knives, that can go through skin and backbone
Fillet Knife
Ideal for removing bones
boning knife
Multipurpose knife in the kitchen
Chef’s Knife
Mise En Place
Everything put in place
it refers to the pre- preparation before cooking.
Mise En Place
it refers to the pre- preparation before cooking.
Mise En Place
Most essential and basic skills a cook or a chef must learn
Knife Skills
The Cutting of food in small, uneven pieces
Chopping
It is typically shorter than Julienne
Jardiniere
Cut commonly used in french fry
Batonnet
this cut is used to give a chunkier texture in vegetables
Paysanne
(True or False) Knives Should be washed immediately
True
(True or False) putting a wet towel under the chopping board will prevent it from slipping
True
Briefly Immerses food in boiling water
Blanching
Helps retain the original moisture of the food
Steaming
Cooks food rapidly in no oil over relatively high heat
Sauteing
Cooking that requires an Oven
Roasting/ Baking
