2 Main types of knife cuts Chop- A chop is a rough cut.Pieces are not the same shape and size.Sizes are Small Medium And large.If we have pieces of food that are all different sizes which pieces will be finished cooking first?
4 The Dice Dice- Cut into the shape of a cube. Every piece should be the same size for even cooking
5 Sizes of Dice Fine Dice- 1/8 of an inch cube Small Dice- ¼ of an inch cubeMedium Dice- ½ of and inch cubeLarge Dice- ¾ - 1 inch cube
6 Strips Julienne Strip- 1/8" x 1/8" x 1" to 2" long Batonnet- 1/4" x 1/4" x 2" to 2 1/2" long
7 ChiffonadeChiffonade- A thin ribbon cut of a leafy green.
8 TermsIngredients- A list of food items that go together to make a complete food item or dish.Method- The steps it takes in order to complete a recipe.Mise en Place- To have all ingredients in measured and prepared ahead of time.
9 Mise en Place- To have all ingredients in measured and prepared ahead of time. 90 % of what we do in the kitchen this includes gathering, measuring and cutting all ingredients of a recipe.