Kitchen Safety and Preparation Terms

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Labels

Back

Tool used for identifying food items within the kitchen according to date prepared or other important factors

Front

Use-by-Date

Back

Regulated date for food safety; used to protect consumers and inform food preparers of freshness

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Refrigeration Requirements

Back

Temperature levels used to keep food fresh; generally regulated by local entities

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Portion Control

Back

Regulating the size of a serving

Front

Cutting Board

Back

Solid surface made of plastic, wood or other materials used to safely cut food products

Front

Round Cuts

Back

Cutting techniques which include the rondelle and diagonal methods

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Rondelle Cut

Back

Cutting round foods into round slices

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Diagonal Cut

Back

Cutting foods at angles to achieve oval shaped slices

Front

Batonnet Cuts

Back

Precise cutting method used to achieve slices of a particular size, usually thicker cuts

Front

Dice Cuts

Back

Result in cube shaped slices, including larger, medium, small, and brunoise