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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used to cut thin food products, such as herbs

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tool for filing away the dull portion of knives

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tool used for cutting, made of two main parts, the handle and blade

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portion of knife containing the cutting edge, tip, spine, heel and bolster

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cooking method utilizing water or other liquids including poaching, simmering, boiling, blanching and steaming

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cooking method utilizing direct of indirect heat including broiling, grilling, roasting or baking

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portion of knife containing the tang, scales and rivets

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tool used for sharpening or “straightening” knives

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

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cutting foods at angles to achieve oval shaped slices

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cutting techniques which include the rondelle and diagonal methods

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solid surface made of plastic, wood or other materials used to safely cut food products

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temperature at which oil will begin to smoke

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used to hold desired amounts of ingredients for food preparation

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temperature levels used to keep food fresh; generally regulated by local entities

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food which is ready for human consumption; generally handled with latex gloves for safety

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regulated date for food safety; used to protect consumers and inform food preparers of freshness

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