Methods for cutting and preparing ingredients

Question 1

Chopping

Answer 1

Cutting ingredients into small pieces

Question 2

Dicing

Answer 2

Cutting into cubes

Question 3

Grating

Answer 3

Passing food over a blade in order to achieve the required size or thickness

Question 4

Mahing/ crushing

Answer 4

Pressing into a puree or crushing into small pieces.

Question 5

Shredding

Answer 5

Grating or slicing into thin long flexible strips.

Question 6

Scissor snipping

Answer 6

Using scissors to cut to the required shape, size or length.

Question 7

Scooping

Answer 7

Using a spoon, scoop or melon baller to remove small circular pieces from the ingredients

Question 8

Segmenting

Answer 8

Cutting even pieces from the ingredient removing pith, zest and membrane

Question 9

Skinning

Answer 9

peeling, grating, zesting or slicing off the outer skin from the ingredient

Question 10

Blanching

Answer 10

placing the ingredient into boiling water for a few minutes to quickly cook, soften and inhibit the enzymic activity

Question 11

Blending

Answer 11

using an electric processor to or blender to process different food ingredients together to form one product or sauce.

Question 12

juicing

Answer 12

squeezing an ingredient to remove the liquid from it

Question 13

preparing garnishes

Answer 13

e.g. zesting, carving, making ribbons, crisps, twists, roses, and using edible flowers

Question 14

slicing

Answer 14

slicing even sized cuts to suit the requirements of the dish

Question 15

peeling

Answer 15

using a peeler or a knife to remove skin from fruit or veg.

Question 16

coring

Answer 16

removing the centre core of veg and fruit