mise en place techniques
Find out how heavy food is, typically using scales
Weigh
A tube-shaped object that is used for making pastry flat and thin before cooking it
Rolling pin
Taking out the outer part of the fish.
Removing the scales
a diet mostly made from plants
plant- based
a persona that cannot eat gluten
celiac
Cause the water or other liquid in something to run out, leaving it empty or dry
Drain
a bag from which icing, cream, or other soft food is squeezed out of by pressing it firmly from all sides
Piping bag
To slice a fish open in half.
Butterfly
Food or substance that causes allergic reactions
Allergen
very small, often invisible particles of food
trace amounts
Remove the outer covering or skin from a fruit or vegetable
Peel
A device for cutting meat fine. Also calles a mear mincer.
It can also be used for nuts.
Grinder
Gather all the soft herb leaves together and stack the leaves in a neat little pile, roll them up and slice the leaves very finely
Chiffonade
Unintentional transfer of allergens/ Mixing
unsafe food
Cross contamination
to take out the intestines of an animal
removing the guts/to gut
Work moistened flour into dough or paste with the hands
Knead
A utensil used to cut and shape the vegetables in small balls
Parisienne scoop
It's a cut of steak of round fish cut on the bone.
Tronçon/Darne
Ethical treatment and well-being of animals
Animal welfare
to rub food against a utensil in order to cut it into a lot of small pieces
to grate
To cause pastry to become flatter and thinner by pressure with a rolling pin.
Roll out
A Japanese fish scaler
Urokotori
a fillet of fish spread with a farce and rolled
Paupiette
Legal responsibility
Liability
A kitchen utensil that is used to inject fat into meats in order to moisten the meat and enhance the flavor
lard needle