Culinary

what do we use chiffonade for the most

• Preparing desserts and pastries.
• Cooking meats and seafood.
• Making sauces and dressings.
• Garnishing and herbs

whats the oblique cut

• A slicing technique that is always horizontal.
• A cut that is only used for meat.
• An oblique cut is a slicing technique, roll cut

• A vertical cut made straight down.

how do we usually cut carrots

• We usually cut carrots into halves, quarters, or strips.
• We usually cut carrots into rounds, strips(julienne cut)

• We usually cut carrots into circles, triangles, or wedges.
• We usually cut carrots into shreds, chunks, or slices.

large dice

• Large dice are made of paper and not suitable for gaming.
• Large dice are used for decoration only.
• Large dice are oversized 3/4 dice

• Small dice are standard-sized gaming dice.

Tourne cut

• A technique for grilling meats.
• A method for boiling vegetables quickly.
• 7-sided cut, time consuming, use for presentation

• A style of plating food artistically.

Tourne name

• Tour de Italy
• Tour of Spain
• Tour de America
• Tour de France

  French word for turned

small dice

• 1/4 and for vegetables and soups

• A four-sided die.
• A twenty-sided die.
• An eight-sided die.

whats a common mistake when cutting

• fingers are flat on cutting board

• Not paying attention to the cutting angle
• Using a cutting board made of glass
• Cutting with both hands

cleaver

• cleaver is a type of vegetable.
• used for vegetables and meat

• cleaver is a brand of cookware.
• cleaver is a tool for measuring ingredients.

who uses the cleaver knife

• Farmers and gardeners
• Home cooks and bakers
• Food critics and bloggers
• butchers to cut though bone