Schnitttechniken
Removing the skin of vegetables
to peel
What is the English term for "Anrichten von Speisen"
plating
What is important for frying french fries
good oil, high temperatures
Where is meat stored and used in the kitchen?
Saucier / meat station
"Ich schneide Eier längs"
I am cutting the eggs lengthwise.
Cutting fine/small cubes
Brunoise
Should the plate be warm or cold for the customer?
Depends on the dish!
Icecream: cold
Meat/Fish: warm
What is the difference between steaming and boiling?
steaming: Cooked with steam - No direct contact with water
boiling: Cooked in water directly
Who bakes cakes or bread?
pastry Chef
"Ich dämpfe den Brokkolie im Topf"
I steam the broccoli in the pot.
Julienne
What is important about the rim of the plates?
They are always clean, they belong to the customer
Which method uses smoke?
smoking
Where do you wash the dishes?
cleaning area / at the sink
"Ich grille Würsten für die Grillparty"
I grill sausages for the barbaque
Preparing parmesan for serice
To grate the parmesan
What tools are important for plating? Name 3.
Tweezers, sauce spoon, piping bag
Which method is used in the barbecue?
grilling, smoking, braise
Where are food items and spices stored?
storage
"Ich trenne das Ei in Eiklar und das Eigelb"
I seperate the egg into egg white and the egg yolk.
What should you do with your knives every day
sharpen the knife
Name 3 techniques in plating.
dot, row, spirals, arrangement, colors
Which cooking methos works for making tough meet tender? In germany we call those dishes "Schmorgerichte"
to braise
Where is the connection between the kitchen team and the service team?
the pass
Describe your favorite dish in three steps for us
Freestyle!