cutting and basic cooking def.

19 terms by samantha_miller9

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basic definitions for culinary students

julienne

1/8x1/8x1 to 2 inches

batonnet

1/4x1/4x2 to 2.5 inches

bruniouse

1/8x1/8x1/8

small dice

1/4x1/4x1/4

medium dice

1/2x1/2x1/2

large dice

3/4x3/4x3/4

tourne

seven two inch sides

paysanne

1/2x1/2x1/8 should fit on a medium dice

bias

to cut on an angle creating more surface area

oblique

cut sides are neither parallel or perpendicular. achieved by rolling the product

mince

to chop finely.

chop

product cut into relatively the same size

concasse

used mainly on tomoatoes. it takes out the seeds and the skin. drop the tomato in boiling water to help remove the skin.

slice onion

cut along an angle in order to create even slices

dice onion

cut on angle but not all the way back then cut parallel to create even dice

chiffonade

used on herbs and leafy greens mainly making fine shreds.

clean and chop parsley

wash then chop by balling the parsley. then using a towel ring out the parsley which will create a dry chopped parsley.

blanch and shock veg.

to put a veg. in boiling water for a few seconds then removing it and putting it directly in ice water to stop the cooking process.

roasting and peeling peppers

roast the pepper till all sides are black then remove from flame and cover to keep in moisture. cut into manageable pices and scrap off the black with teh back of your knife.

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