Knife Skills
When cutting food, your knife should be in which hand?
Dominant hand
The term Mash in cooking
To crush food, usually cooked vegetables or fruits, into a soft, smooth consistency using a masher or similar utensil.
The term chop
To cut food into irregular, coarse pieces, often using a chopping motion with a knife or other cutting tool.
This prevents the cutting board from slipping
To prevent the board from slipping, fold a damp kitchen towel in half and lay under the board.
When cutting food, you should be using this to cut on
Cutting board
The term Trim
Removing unwanted parts such as fat or irregular edges from food.
Cutting food into small, uniform cubes.
How cutting boards reduce cross contamination.
It is a good idea to reserve a separate board for different foods (vegetables, meat, bread) to avoid cross-contamination of other foods.
When you grasp the blade with your thumb and forefinger this hand position gives you a lot more control than just holding the handle.
Than handshake grab
The term Mince
To chop food into very small pieces, typically finer than diced pieces, often achieved by repeated cutting or using a food processor.
The term Julienne
To cut food, typically vegetables, into long, thin strips resembling matchsticks.
You should do this every two weeks to your cutting board.
clean with a solution of bleach or baking soda and water. Vinegar or lemon juice can also be used to clean and deodorize a cutting board.
Knives in this condition are safer than dull knives
Sharp Knives
The term Sliver
A small, thin piece or slice of food, often cut lengthwise.
The term Butterfly in cooking
Splitting food, such as a piece of meat or shrimp, down the center without completely separating the halves.
This colour of cutting board should be reserved for seafood.
blue
clean with soap and water
do not put in the dishwasher
do not submerge in water for long periods of time
wash toward the blade
Do not put in sink with other dishes
The term Score in cooking
To make shallow cuts on the surface of food, often to enhance its appearance, tenderness, or to help it absorb flavors.
The term Grate
To reduce food into small pieces or shreds by rubbing it against a grater, typically used for hard foods like cheese or vegetables.
This colour of cutting board should be reserved for vegetables.
green