Culinary Techniques

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

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term referencing preparation for food and tools used with a particular dish; French for “put in place”

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kitchen tool used for many purposes, including moisture removal

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cooking technique used to fry foods with oils in a frying pan

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regulating the size of a serving

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cutting round foods into round slices

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cutting techniques that include batonnet and julienne

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precise cutting method used to achieve slices of a particular size, usually thinner cuts

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

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thin, flat, round or square shape cut

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