Culinary Techniques

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

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

kitchen tool used for many purposes, including moisture removal

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

regulating the size of a serving

cutting round foods into round slices

cutting techniques that include batonnet and julienne

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

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

thin, flat, round or square shape cut