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Cooking Terminology

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?

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Cooking Terminology

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  1. Cooking Terminology

  2. Abbreviations and Equivalents Review

  3. Equivalents and Abbreviations • Complete the Recipe Race worksheet • Complete the Equivalents and Abbreviations worksheet

  4. Kitchen Equipment Review

  5. Knives • How do you safely sanitize knives? • How do you properly store knives? • How do you properly use a cutting board?

  6. Stand Electric Mixers • What is a Kitchen Aid used for? • What is a Bosch used for?

  7. Food Processor • What is a food processor used for?

  8. Blenders • What is a blender used for? • What is an immersion blender used for?

  9. Thermometers • What are internal temp thermometers used for? • How do you calibrate a thermometer?

  10. Culinary Applications

  11. 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?

  12. Paring Knife • What is a paring knife used for?

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

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

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

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

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

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

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

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