TLE 10 Cookery

Making very fine parallel cuts.

A considered vegetable cut for "Giniling" and "Menudo".

A basic knife cut that requires a fine cut, usually for garlic and onions.

Cylidrical Cut

Long rectangular cut.

Removing the outermost skin of fruits or vegetables manually or using a peeler.

Removing the surface layer in circular motion by pressure of a knife-edge all round the object.

Grounding, pressing, and/or straining vegetables or legumes to the consistency of a soft paste or thick liquid.

Removing a floating layer by passing a utensil under it. Ex. Skimmed milk

The practice of soaking, draining and then moistening seeds at regular intervals until they germinate, or sprout.