Cooking Terminology

Abbreviations and Equivalents Review

Equivalents and Abbreviations Complete the Recipe Race worksheet Complete the Equivalents and Abbreviations worksheet

Kitchen Equipment Review

Knives How do you safely sanitize knives? How do you properly store knives? How do you properly use a cutting board? Sanitize Knives: Use hot, soapy water Storage of knives: Knife blocks In-drawer knife organizers (slots for each knife) Cutting board: Stabilization Designation of use

Stand Electric Mixers What is a Kitchen Aid used for? What is a Bosch used for? Kitchen Aid: Used for mixing, folding, beating, and whipping food ingredients. Whipping creams and egg whites, mixing batters, kneading bread. Bosch: Used for mixing, beating, kneading bread

Food Processor What is a food processor used for? Food Processor: Preparing foods – shredding, slicing, chopping or blending.

Blenders What is a blender used for? What is an immersion blender used for? Blender: Kitchen appliance used to mix, puree, or emulsify food. Immersion Blender: The hand-held immersion blender has no container of its own, but instead has a mixing head with rotating blades that can be immersed in any container.

Thermometers What are internal temp thermometers used for? How do you calibrate a thermometer? Internal Temp Thermometers: Read the internal temperature of foods. Calibrate a thermometer: Place in boiling water. Clearance of 2” between sensing element and the bottom and sides of the container. If your thermometer is not accurate within 1.0 degrees, adjust your thermometer. (boiling point – 212 degrees F)

Culinary Applications

Chef Knife Why is the chef knife shaped the way it is? How do you properly hold a chef’s knife? What is a chef’s knife used for? Shape: To rock back and forth Hold: Forefinger on one side of blade, thumb on other side, three other fingers gripping the handle. Used for: Most of your kitchen cutting needs The most commonly used knife in the kitchen

Paring Knife What is a paring knife used for? Paring knife uses: Peeling and garnishing

Julienne Knife Cut Demonstrate the Julienne knife cut Size: 1/8” x 1/8” x 2 ½”

Brunoise Knife Cut Demonstrate the Brunoise knife cut Size: 1/8” x 1/8” x 1/8”

Small Dice Cut Demonstrate the small dice cut Size: 1/4” x 1/4” x 1/4”

Medium Dice Cut Demonstrate the medium dice cut Size: 1/2” x 1/2” x 1/2”

Diagonal Knife Cut Demonstrate the diagonal knife cut Cut on a 45 degree angle

Chiffonade Knife Cut Demonstrate the Chiffonade knife cut Size: Long, thin, curly strips

Now you try!  Cut a carrot using the following knife cuts: Julienne Brunoise Small Dice Medium Dice Diagonal