cutting and basic cooking def.
basic definitions for culinary students
1/8x1/8x1 to 2 inches
1/4x1/4x2 to 2.5 inches
seven two inch sides
1/2x1/2x1/8 should fit on a medium dice
to cut on an angle creating more surface area
cut sides are neither parallel or perpendicular. achieved by rolling the product
to chop finely.
product cut into relatively the same size
used mainly on tomoatoes. it takes out the seeds and the skin. drop the tomato in boiling water to help remove the skin.
cut along an angle in order to create even slices
cut on angle but not all the way back then cut parallel to create even dice
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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