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Definition
Fine shred
-used for leafy vegetables and herbs |
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Term
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Definition
| Slice or cut through the vegetables at nearly regular intervals until cuts are relatively uniform |
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Definition
| generally used for mirepoix or similar flavoring ingredients that are to be strained out of the dish and discarded |
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Definition
| Used for leafy vegetables and herbs |
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Definition
Long rectangular cut
-trim and square off the vegetable by cutting a slice to make four straight sides |
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Definition
Long rectangular cut
-trim and square off the vegetable by cutting a slice to make four straight sides |
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Term
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Definition
Produces cube shapes
-trim and cut vegetable as for julienne or batonnet and then adjust for size required |
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Term
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Definition
Make a large batonnet then cut to smaller size
-may still have curved or uneven edges in final dish |
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Term
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Definition
Make a large batonnet then cut to smaller size
-may still have curved or uneven edges in final dish |
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Term
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Definition
| Thinly slice the vegetable, then cut into strips of appropriate width |
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Term
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Definition
Primarily used for long, cylindrical vegetables
-diagonal cut to remove the stem end
-hold the knife in same position and roll the vegetable a quarter turn |
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Term
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Definition
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Term
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Definition
| series of cuts that simultaneously trim and shape the vegetable |
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Definition
| very fine cut that is suitable for many vegetables and herbs |
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Term
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Definition
matchstick cut
-trim and square off vegetable by cutting a slice to make four straight sides |
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Term
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Definition
| cut a cylindrical vegetable crosswise |
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Term
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Definition
| Waffle cut with mandoline |
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Term
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Definition
For mushrooms
-remove outer layer of mushroom cap, place blade at slight angle against mushroom cap center |
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Term
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Definition
leaving the stem end intact, make a series of parallel lengthwise slices and spread the fruit/vegetable cut into a fan shape
-raw and cooked foods |
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Term
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Definition
| Cut X into bottom of tomato, cut out stem, bring pot of water to rolling boil with ice bath ready, boil tomato for 10-15 seconds and then directly into ice bath. Peel tomato with knife. Halve tomato crosswise, at widest point and squeeze out seeds. Rough chop |
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Term
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Definition
| Remove any debris and poor enough boiling hot water over it to cover |
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Term
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Definition
| pass repeatedly through flame until toasted and softened |
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Term
| General Guidleines for Vegetales and herbs mise en place |
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Definition
proper timing
make lists; prioritize
hone knives
wash vegetables and herbs first
arrange work in logical flow
keep tools and work surfaces clean
sanitize all tools and cutting surfaces when switching from one food to another
wash hands frequently and wear gloves (if appropriate) |
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Term
| T/F- chiffonade is a cut used primarily for root vegetables |
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Definition
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Term
| T/F- The dimensions of a medium dice is 1/4x1/4x1/4? |
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Definition
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Term
| T/F- to clean mushrooms, let them soak in a bowl or sink full of water until thereis no sign of dirt; drain carefully |
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Definition
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Term
| T/F- Leeks should be rinsed under running water until all traces of grit or sand are gone |
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Definition
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Term
| T/F- to dice vegetables, first trim and cut the vegetable as for julienne cut |
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Definition
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Term
| T/F- the shape of the tourne cut is made by cutting a cylindrical vegetable, such as a carrot, crosswise into roudns |
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Definition
False
-that is a rondelles |
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Term
| T/F- mincing is a very fine cut made with a chef's knife; used for herbs, garlic, shallots, ginger, and other aromatic ingredients |
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Definition
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Term
T/F- A parisienne scoop is used to remove the pit from an avocado
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Definition
| False- use a knife to cut into pit and pull out of avocado |
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Term
| T/F- The dimensions of a julienne cut are 1/8x1/8x1/8 |
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Definition
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Term
| T/F- Whole and sliced tomatoes can be roated in the oven to intensify their flavors |
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Definition
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Term
| This cut is used on long, cylindrical vegetables. The vegetable is cut on a diagonal, turned 90 degrees, and cut again on the same diagonal, forming a piece with 2 angeled edges |
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Definition
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Term
| What is another term for a diamond cut? |
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Definition
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Term
| It is easier to peel peppers if you first prepare them by |
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Definition
| hold over a gas flame until charred |
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Term
| Chiffonade is a vegetable cut usually used for |
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Definition
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Term
| Most of the "fire" in hot chili peppers is in the |
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Definition
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Term
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Definition
| a decorative cut used on fruits and vegetables (like strawberries) |
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Term
| The waffle or gaufrette cut is prepared using which tool? |
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Definition
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Term
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Definition
| at a moderate temperature until cloves are soft |
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Term
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Definition
| boil or roast the chestnuts just until the skin begins to pull away |
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Term
| To prevent artichockes from browning before cooking |
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Definition
| rub the surfaces with lemon juice or hold them in acidulated water |
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Term
| To prevent avocados from browning |
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Definition
| cut them just prior to using them whenever possible |
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Term
| The "choke" of the artichoke is |
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Definition
the purple, feathery center
-inedible, except in baby artichokes |
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Term
| The string that runs along one seam of a snap or snow peas |
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Definition
| can be snapped and pulled away easily |
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Term
| For the best shelf life of vegetables |
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Definition
| wash them as close to preparation time as possible |
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Term
| To dice vegetables, first trim and cut the vegetable as for the __________ cut |
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Definition
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Term
| The shape of the __________ cut is made by cutting a cylindrical vegetable, such as a carrot, crosswise |
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Definition
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Term
| A variation of julienne used for potatoes is the ________ or matchstick cut |
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Definition
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Term
| ______ refers to the cutting technique that produces cube-shaped products |
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Definition
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Term
| The ___________ cut is used primarily for leafy vegetables and herbs |
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Definition
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Term
| The ________ cut is often used tomake vegetables ready for stir-fry and other Asian-style dishes |
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Definition
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Term
| Peeled, seeded and coarsley chopped tomatoes are reffered to as tomato _______ |
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Definition
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Term
| To ________ vegetables is to trim them into a 2-inch tapered shpae that most resembles a barrel or football |
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Definition
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Term
| ________ is a vegetable cut resembling a small tile, approximately 1/2 x 1/2 x 1/8 inches |
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Definition
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Term
| To ___ corn, score through a row of kernels, then scrap down the sides of the kernel to release the flesh and juices. |
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Definition
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Term
| A ___________ is used to make balls of different sizes from fruits and vegetables |
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Definition
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Term
| Onions are peeled and cut using a _______ and ______ |
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Definition
| pairing knife and chef's knife |
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