Preparation

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Safe and hygienic practices for food preparation

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Methods and procedures to ensure food is prepared in a clean and safe manner to prevent contamination and foodborne illnesses.

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Brunoise

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A culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3mm or less on each side.

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Chiffonnade

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A slicing technique in which leafy green vegetables such as spinach or basil are cut into long, thin strips.

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Concasse

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A cooking term meaning to rough dice of tomato

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Jardinière

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A method of cutting vegetables into thick sticks, generally thicker than julienne.

4 to 5 cm long and 0,4 cm thick stick

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Julienne

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A culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.

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Macedoine

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A mixture of vegetables or fruits cut into small cubes, often used in fruit salads.

4-5mm cubes

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Mirepoix

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A rough chop of onion, carrot and celery

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Paysanne

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A French term for a basic vegetable cut that is usually thin and square, round or triangular.

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Weighing and measuring dry and wet ingredients

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The process of determining the weight or volume of ingredients needed for a recipe.