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chapter 21
knife cuts
| Term | Definition |
|---|---|
| Allumette | strips 2 1/3" cube |
| Brunoise | 1/8" cube |
| Fine Brunoise | 1/16" cube |
| Julienne | cut into matchstick size1/4" by 1/4" by 2" |
| Fine Julienne | 1/16" by 1/16" by 2" |
| Diagonal cut | to cut fruit or vegetable lengthwise to slice each half angel to create a larger surface |
| chopping | cutting into irregular shaped pieces with a chef knife or food chopper |
| Dicing | cutting into cubes 1/2" by 1/2" or 1/4" by 1/4" |
| mincing | finely cutting into 1/8" cube |
| chiffonade | to finely slice or shred leafy vegetables and herbs |
| Rondelle | cylinder shaped fruit |
| Roll or Oblique cut | done by first cutting a cylindander fruit or vegetable as a diagonal cut rolling the fruit or vegetable by 18 degrees and then by doing another diagonal cut |
| Peeling | to remove the outer covering or fruit vegetable or shrimp |
| small dice | cube 1/4" |
| medium cube | cube 1/2" |
| large cube | cube 3/4" |
| tourne | a root vegetable cut into a oblong seven sided vegetable, to help cook evenly |
| Batonnet | strips cut 2 1/2" by 3" |
| Diamond | four straight sides forming two acute angels and two opposite obtuse angels. |
| paring knifes | small knife used for peeling fruits and vegetables |
| pomme frietes | French fries. |
| slandered vegetable cuts | Diced, julienne, bruoise, chiffonade chopped and minced |
| uniformity | when all the cuts look and cook the same. |
| Bias | cutting into thirds , then lengthwise 1/4" cutting evenly and a slant. |
| lozenge | a rombas or diamond shape 1/2" by 1/2" by 1/8" |
| Paysane | country style, rougher more informal |
| shredding | to cut or tear into long narrow strips |
| swivel bladed peeler | slotted metal blade attached to handle to peal vegetables |
| apple peeler | a tool used to the outer skin of a apple from the flesh and remove the core. |
| pommes pont neuf | thick cut fries |
| fluting | pinching the edge of crust. |
| Madeline | cooking utensil used for slicing and cutting |
| parisienne | tool used to scoop and pearl vegetables and fruits. |
| waffle cut | cut a vegetable to look like a waffle |
| box grater | four flat graters |
| Gaufrette | thin fan shapped French wafer often served along side desert |
| melon Baller | like the parsiene scoop, makes the melons into pearls |
| ripple cutter | cutting the vegetables so to have a crinkle cut |
| fanning | leaving the stem end in tact making a series of parallel lengthwise slices and spread the fruit or vegetable into a fan shape |
| Japanese turner | like the spider, used to flip fried foods. |
| Safety Guard | a space of plastic to protect from harm |
| turner | a long spatula used to flip foods on a grill. |
| Acidulated water | where acid, lemon, lime or vinegar is added to water to prevent browning |
| Browning | when fresh cut fruits and vegetables are exposed to oxygen and brown |
| Blanching | submerging in boiling water for thirty minuets then fresh ice water |
| weeping | when the vegetables start to ooze |
| mashing | to pulverize the fruit or vegetable |
| filleting | to remove the bone from the fish's body |
| concasse | to crush or grind |
| milking | a way of harvesting juices |
| concentration | pulp |
| pulp | a soft wet shapeless mass |
| pulping | removing the pulp |
| toasting | to cook or brown by exposing to a grill or fire |
| long-term storage | is where foods with a long term perishability is kept |
| Perishability | foods that can go bad |
| preserve | a way to increase perishability |
| rehydration | restoring lost water |
| consistency | is ensuring the cuts are uniform |
| logical flow | is if your flow is with mise en place |
| proper timing | needs consistency, logical flow, and speed |
| apple peeler | a tool used to trim the outer skin of a apple from the flesh also the core |
| fluting | to pinch the edge of a crust |
| mandoline | a cooking utensil used for slicing and cutting |
| parsienne | a tool that is used to scooping balls of fruit or vegetables can range from 1 to 3 cm |
| waffle cut | used to cut vegetables into a waffle shape |
| box grater | four flat graters |
| gaufrette | a thin fan shapped French wafer often served alongside desert |
| melon baller | like the parsienne scoop , scoops melon's into pearl shapes. also to take the seeds out. |
| ripple cutter | cutting a vegetable so it has a ripple, or crinkle cut |
| fanning | leaving the stem end in tact, make a series of parallel lengthwise slices and spread the fruit or vegetable into a fan shape. |
| Japanese turner | spiderlike tool, used to flip and retrieve food from the fryer |
| safety guard | to prevent injury |
| Tourner | a long metal spatula used to flip foods from a flattop grill. |
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