To cut into thin even strips
Julienne
What is this part of the knife called?
Rivets
Which thickening method uses potatoes, sweet potatoes, butternut squash or even pumpkin?
Starchy Vegetables
What is a slurry?
2 parts Cornstarch or Flour mixed with 1 part Water
Name this knife cut
Julienne
What is this part of the knife called?
Handle
Name this knife cut
Mince
To cook a food item just below the boiling point
Simmer
Which piece of equipment is used to prepare a pureed soup?
What is this an example of? (Hint- its been stirred in this image)
Rolling Boil
Name this knife cut
Rondelle
Name this knife cut
Dice
What is this part of the knife called?
Heel
Which type of soup is also known as Fish Stew?
Chowders
What is this part of the knife called?
Tip
To reduce food to small shreds
Grate
A mix of aromatics that are cooked in butter/oil to sweeten the vegetables
Mirepoix
Which type of soup do not contain any water?
Dehydrated Soup
What is a form of dehydrated stock or broth?
Bouillon Cubes
Why is it important to have uniform knife cuts?
Presentation & Cooking Time
How does a simmer and a regular boil differ?
Simmer- bubbles aren't breaking the surface Boiling- continually breaking the surface
To cut into small evenly sized cubes
Dice
Name this knife cut
Diagonal
What is this part of the knife called?
Bolster
To cut food as small as possible
Mince
To cook in a small amount of fat, no more than 1-2 Tablespoons
Saute
To remove the outer skin or layer of a food item
Peel
What is this part of the knife called?
Tang
Equal parts fat and flour
Roux