Types of Knives
This knife is considered the workhorse of all kitchen knives
What is the Chef's Knife
This knife cut has no particular shape or size associated with it.
What is a rough chop?
This paper is used to line baking pans to prevent sticking.
What is parchment?
At this temperature (F), water produces a lot of large, rolling bubbles and steam.
What is 212F
This French term means to "have everything in its place" and helps organize your recipe.
What is "mise en place"?
This is the smallest knife in the kitchen
What is the paring knife?
The French Fry perfectly represents this cut.
What is a julienne?
This tool is used to beat air into egg whites
What is a whisk
At this temperature (F), water has small bubbles and produces some steam.
What is 180F
There are this many Tablespoons in a cup.
What is sixteen?
The blade of this knife is similar to a saw blade
What is a bread/serrated knife?
This cut is one of the smallest of all knife cuts.
What is a mince?
This protein component of wheat flour can be overworked once it is mixed with water.
What is gluten?
This cooking method uses high with a little bit of fat to achieve browning on the food
What is sauteeing?
One Tablespoon equals this many teaspoons
What is three?
This knife has a thin, tapered blade that is flexible and is often used by butchers.
What is a boning knife?
This is another name for cubed.
What is diced?
Use this mixing method to maintain incorporated air and to reduce the risk of overmixing.
What is folding?
This cooking method uses radiation to cook or reheat food.
What is microwaving?
This technique is used to infuse flavor into liquids.
What is "Steeping."
This knife is specifically used to trim foods into a football shape and has a hook-shaped blade.
What is a tournee knife?
This cut is used on delicate herbs and resembles ribbons when done correctly.
What is a chiffonade?
Beating together the butter and sugar until light and creamy is the first step in this common mixing method.
What is the creaming method
This general cooking method immerses food in liquid, traps steam heat with a lid to cook food, and takes a long time.
What is stewing?
These are the FIVE basic types of taste.
What are salty, sweet, sour, bitter, and umami?