Knife Safety
This direction should the knife tip always point when walking in the kitchen.
What is down?
This cold emulsion sauce contains lecithin as a natural emulsifier.
What is mayonnaise?
Salt needs this to penetrate into food.
What is time?
This happens to mayonnaise when oil is added too quickly.
What is breaking (or separating)?
This French phrase means "to put in place."
What is mise en place?
You should say this phrase when walking behind someone with a knife.
What is "knife behind"?
This white sauce is made with roux and milk.
What is béchamel?
Adding salt only at this point makes food taste salty on the surface.
What is the end?
This is the French term for the mixture of onion, carrot, and celery used in cooking.
What is mirepoix?
This cut is similar to dicing but much smaller in size.
What is mincing?
This type of motion should be used when cutting, not just pressing straight down.
What is a rocking motion?
This sauce is made with egg yolks, butter, and lemon juice.
What is hollandaise?
These two types of ingredients can help balance out overly salty food.
What are acid and sweetness?
An emulsion is a mixture of these two types of liquids that don't normally combine.
What are oil and water?
This process turns food into small, medium, or large cubes.
What is dicing?
These fingers should be pressed against the blade when holding a knife properly.
What is the pointer finger and thumb?
This brown sauce uses dark roux, beef stock, and mirepoix.
What is espagnole?
This type of herbs should be added early in cooking to bloom in fat.
What are dried herbs?
Roux is always made with equal parts of these two ingredients.
What are fat and flour?
This cut creates pieces that look like matchsticks.
What is julienne?
Knives should always be this sharpness level because dull ones are actually more dangerous.
What is sharp?
This derivative sauce adds cheese to béchamel.
What is mornay?
This process should be done with spices in a dry pan to enhance their flavor before using.
What is toasting?
This ingredient in egg yolks helps keep mayonnaise emulsion stable.
What is lecithin?
This larger version of julienne was the size used for your french fries.
What is baton?