Non-Knife Cutting
To cut into small pieces.
What is chopping?
“Everything in it’s place.”
What is Mice en Place?
To combine ingredients.
What is mixing?
A bracelet can get tangled.
Always remove loose jewelry before cooking.
Hydrates.
What is a liquid?
To cut into either thin, tiny slices or or slivers using a piece of equipment that you can easily cut your thumb on.
What is grating?
To soak food in liquid to flavor and tenderize it.
What is marinate?
To moisten food with liquid while cooking.
What is basting?
Spoils an lead to slipping and injuries.
Adds color and flavor.
What are eggs?
To reduce an item into small particles by rubbing against a surface with many sharp-edged openings.
(Most commonly chocolate)
What is grating?
To cook food by simmering or slow boiling.
What is stewing?
To cook by dry heat on a grill with open grates.
What is grilling?
Hair can end up in the food or catch on fire.
Always tie long hair up.
Gives structure to baked products.
What is flour/structure?
To cut into match-like sticks
What is Julienne?
To cook quickly in a small amount of hot fat.
What is sauté?
To briefly boil a vegetable or fruit then plunge into ice water.
What is blanching?
You could end up cutting you’re fingers.
Always keep fingers curled when cutting.
Gives sweetness to baked products.
What is sugar?
To grate small strips or pieces of citrus skin.
What is zesting?
To cook liquids below the boiling point (SMALL BUBBLES).
What is simmer?
To cook by dry heat without direct exposure to a flame.
What is baking?
Always keep a fire extinguisher in the kitchen.
Inhibits action of certain enzymes and retards yeast.
What is salt?