Commercial Cooking Terminology Tuesday

Parts of a Knife

100

The part of the knife that is only on forged knives.  This helps balance the knife as well as keeps the hand from slipping onto the blade.

The bolster

200

This is another name for the sharp part of the knife

Cutting Edge

300

These hold the handle onto the metal, found more in forged knives.

Rivets

400

This part of the blade is heavier and should be used to break through thicker and tougher cuts.

Heel

500

This is the metal that goes through the handle, it can be full, 1/2 of 3/4 of the way through.

Tang

Name that Knife

100

This type of knife is used in butchering, the largest of the knives to cut through bone and break down large cuts.

Cleaver

200

This type of pairing knife has a flatter blade and a rounded tip, used for mincing

Sheep's foot

300

This type of blade is the one pulled out to cut the family ham, roast or thanksgiving turkey.

Slicing or Carving Knife

400

This knife used to cut apart fish

Filleting knife

500

This knife is the scariest little knife, used to peel round fruits and vegetables and used for making spiral garnish

Tournee Knife

Cuts in the kitchen

100

Give the two names of the cut we used to slice carrots for soup

Rondelle or Round

200

A perfectly cut, consistent cube of food is made by doing this cut

Dice

300

A portion of food cut into short, thin strips, perfectly rectangular in shape

Julienne

400

This type of cut we used on lettuce for tacos

shred

500

If you happen to get a cut in the kitchen, what is the very first step of first aid you will do.

Apply pressure to the cut

Cooking Terminology

100

To reduce heat from a boil to a low temperature is called

Simmer

200

To fry quickly in a little bit of oil or margarine.

Sauté

300

To heat until bubbles appear consistently

Boil

400

When noodles are cooked but still a little firm.  This term can be used for rice and vegetables as well.

Al dente

500

Cook food under direct high heat, usually in the oven this is the use of the top burner only.

Broil

Equipment in the Kitchen

100

This is used to measure oil

Liquid measuring cup

200

This is used to remove water from cooked potatoes, noodles, vegetables etc.

colander

300

This stops the oil from hitting you but does not cause a condensation effect.

Splatter guard

400

These have a porous surface and are breeding grounds of micro organisms so we need to bleach these often and well.

Cutting board

500

This handheld device is used to break down cooked vegetables and starches into a puree.  It is often used in the pot to make soups and sauces

Immersion blender