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cutting and basic cooking def.

basic definitions for culinary students
STUDY
PLAY
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.