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36 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Most common dices |
Large dice, medium dice, small dice, brunoise dice, and paysanne dice |
There are 5 dices |
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Rondelle |
A round slice cut from round food such as carrots. It is often 1/4 inch (6mm) thick |
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Batonnet |
Stick shapes that are 2 x 1/4 x 1/4 inch (50 x 6 x 6 inch mm) |
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Julienne |
Stick shapes that are 2 x 1/8 x 1/8 inch (50 x 3 x 3 mm) |
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Large dice |
Food cut into sticks then cubes 3/4 x 3/4 x 3/4 inch (2 x 2 x 2 cm) |
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Medium dice |
Food cut into sticks then cubes 1/2 x 1/2 x 1/2 (13 x 13 x 13 mm) |
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Small dice |
Food cut into sticks then cubes 1/4 x 1/4 x 1/4 inch (6 x 6 x 6mm) |
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Brunoise |
Food cut into sticks then cubes 1/8 x 1/8 x 1/8 inch (3 x 3 x 3mm) |
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Paysanne |
Food first cut into sticks then RECTANGLES 1/2 x 1/2 x 1/4 inch (13 x 13 x 6mm) |
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Mincing |
The process of chopping food into very fine pieces |
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Tourné |
A seven-sided football shape. Vegetables are often cut into this shape in high end restaurants |
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Proficient |
Skilled at producing knife cuts |
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What are the most common dices? |
large, medium, small, brunoise and paysanne |
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Common ways of chopping |
Slice, mince, dice, sticks |
4 of them (s,s,m,d) |
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What do u do if the cutting board is too low? |
You can elevate it with sheet trays |
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How is the guiding hand positioned using the chefs knife? |
Your guiding hand fingers should be curled with thumb and pinkie behind the other fingers where they should help the object during cutting |
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Where should the flat side of the knife be? |
Against the middle joint of the front fingers of the guiding hand |
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What motion should u cut with the chefs knife? |
Forward and downward motion |
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List 3 ways u should handle a boning knife |
1. Ur hand should grip the handle as if shaking someone's hand 2. All fingers except the index finger grip the handle and the index finger should rest on the back of the blade 3. All fingers wrap around the handle with the blade pointing down |
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What does the guiding hand do when using the chefs knife? |
Guides the knife during cutting |
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What does the guiding hand do when using the boning knife? |
Manipulates the fish or meat during cutting process |
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When making a tourné with a paring knife how do u draw the knife? |
Top to bottom |
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What do u do the stabilize the cutting board |
Place a damp towel underneath |
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Your cutting board should be clean and? |
Sanitized |
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When making a tourné how would you cut? |
One long continuous cut |
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One the first cut of the tourné how much do you turn the vegetable before making the next cut? |
1/7 of revolution |
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How many equal sides should a finished tourné have? |
7 |
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How is your hand wrapped around the slices and serrated bread knife? |
The hand is wrapped around the handle like a handshake |
Same for boning knife |
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How many fingers are kept on the blade of a slicer or serrated bread knife? |
0 |
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How would you cut when using a slicer of serrated bread knife? |
A long, sawing motion |
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When using a slicer or serrated bread knife, your knife hand should be? |
Relaxed |
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What is the most important knife in the kitchen? |
Chefs knife |
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Why do we trim one side of a round vegetable? |
So it doesn't roll |
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Which is smaller a Julienne or batonnet? |
Julienne |
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What is a boning knife used for? |
It's designed to cut between the bones |
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What is the paring knife used for? |
Carve vegetables |
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