Knife Skills
To cut into small pieces
To cook in water or liquid in which bubbles rise continually and break on surface
Boil
To beat sugar and fat together until fluffy.
Cream
Ounces in a cup
8
In baked goods, this ingredient incorporates air when beaten, binds ingredients together and provides liquid, fat and protein.
Eggs
To cut into very small cubes
Dice
To cook below the boiling point, bubbles form slowly and break on the surface
Simmer
To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
Whip
Teaspoons in a tablespoon
3
In baked goods such as muffins, reducing the amount of ___ in a recipe results in a tougher product because gluten develops more freely.
Fat
To cut or chop as finely as possible
Mince
To cook in a small amount of fat.
Saute
To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
Knead
Tablespoons in a cup
16
When making pizza dough, kneading it helps form this and contributes to how fluffy and chewy the crust will be.
Gluten
This style of cutting results in matchstick-like pieces
Julienne
To cook in a large amount of fat.
Fry
To mix ingredients by gently turning one part over another with a spatula.
Quarts in a gallon
4
These can provide sweetness to homemade foods, but lack the browning, tenderizing, and moisture retaining properties provided by table sugar and are not recommended in baking.
Artificial sweeteners
Professionals use this to sharpen knives
Honing steel
To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat
Broil
To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles
Cut in
Cups in a pint
2
The chemical reaction that causes browning
Maillard