Podcast
Questions and Answers
What is the difference between Macédoine and Brunoise cuts?
What is the difference between Macédoine and Brunoise cuts?
Macédoine cut is ¼ inch diced cube, while Brunoise cut is very small diced cube of 1/8 inch.
Describe the Jardinière cut.
Describe the Jardinière cut.
Jardinière cut is short thin batons, 2.5 cm long x 3 mm wide and thick, used for soups.
What is the technical measurement for a Batonnet cut?
What is the technical measurement for a Batonnet cut?
The technical measurement for a Batonnet cut is ¼" by ¼" by 2.5 – 3" long.
How is a Julienne cut different from a Chiffonade cut?
How is a Julienne cut different from a Chiffonade cut?
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What does Paysanne cut refer to?
What does Paysanne cut refer to?
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How is a Tournee cut different from other fancy cuts?
How is a Tournee cut different from other fancy cuts?
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What are some common kitchen handtools used in professional kitchens?
What are some common kitchen handtools used in professional kitchens?
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What are some measuring devices typically used in a kitchen?
What are some measuring devices typically used in a kitchen?
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Why is measurement conversion important in cooking?
Why is measurement conversion important in cooking?
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Name three types of knives commonly found in professional kitchens.
Name three types of knives commonly found in professional kitchens.
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What is the purpose of using ladles and scoops in a kitchen?
What is the purpose of using ladles and scoops in a kitchen?
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How do thermometers contribute to kitchen safety?
How do thermometers contribute to kitchen safety?
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How do you convert pounds to total ounces?
How do you convert pounds to total ounces?
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What is the conversion factor for cups to total tablespoons dry weight?
What is the conversion factor for cups to total tablespoons dry weight?
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How do you convert ounces to total pounds?
How do you convert ounces to total pounds?
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What is the safety measure related to pot handles near the stove?
What is the safety measure related to pot handles near the stove?
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What are the basic cuts referred to as 'coarse cuts' used for?
What are the basic cuts referred to as 'coarse cuts' used for?
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What should be done with temperature-sensitive foods in the kitchen?
What should be done with temperature-sensitive foods in the kitchen?
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Study Notes
Kitchen Essentials
- A professional attitude and standard ethics of good kitchen practice are essential in the kitchen.
- Familiarity with kitchen equipment and tools is crucial.
Kitchen Equipment
- Stockpot
- Saucepan
- Fry Pan
- Brazier
- Sautépan (straight-sided and slope-sided)
- Casserole
- Cast-iron Skillet
- Double Broiler
- Sheet Pan
- Bake Pan
- Roasting Pan
- Hotel Pan
- Bain-marie Insert
- Steel Bowl
- Scales
- Measuring Cup
- Volume Measures
- Thermometer
- Ladle
- Measuring Spoons
- Ball Cutter
- Bench Scraper
- Can Opener
- Channel Knife
- China Cap
- Chopping Board
- Colander
- Cook’s Fork
- Fine China Cap
- Food Mill
- Grater
- Mandoline
- Offset Spatula
- Pastry Bag and Tubes
- Pastry Blender
- Pastry Brush
- Pastry Wheel
- Pie Server
- Rubber Spatula
- Scooper
- Sieve
- Sifter
- Skimmer
- Spoons
- Sandwich Spreader
- Steel Spatula
- Straight Spatula
- Strainer
- Kitchen Timer
- Tongs
- Wire Whisk
- Zester
- KNIVES:
- Chef’s Knife
- Santoku Knife
- Salad Knife
- Paring Knife
- Boning Knife
- Scimitar Cleaver
- Oyster Knife
- Clam Knife
- Vegetable Peeler
- Bread Knife
- Honing Rod
Common Weights and Measurements
- Weights and measurements can be measured using different equipment and tools.
- Measuring devices commonly used in the kitchen include:
- Scales
- Volume measures
- Measuring cups
- Measuring spoons
- Ladles
- Scoops
- Thermometers (meat, instant-read, fat, or special thermometers)
Measurement Conversion
- Measurement conversion is necessary when increasing or decreasing recipe sizes.
Cutting Techniques
Slicing
- Slicing refers to cutting food into broad or flat thin pieces.
Mirepoix
- Mirepoix cut refers to roughly cutting vegetables equally, usually done on mirepoix vegetables such as carrots, onions, and celery.
Cube Cuts
Dicing
- Dicing refers to cutting food items into small, uniform, cube-shaped pieces of 1/8 – ¼ inches in size.
Macédoine
- Macédoine cut refers to a diced cut of fruit or vegetable, usually small dice measuring ¼ inch on sides; 5mm diced cube.
Brunoise
- Brunoise cut refers to very small diced cube cuts; usually by 1/8 x 1/8 x 1/8 inches.
Matignon
- Matignon cut is used to evenly cut root vegetables.
Stick Cuts
Jardinière
- Jardinière cut refers to the “soup cut”, short thin batons 2.5 cm long x 3 mm wide and thick.
Batonnet
- Batonnet cut refers to cutting vegetables into strips, technically ¼” by ¼” by 2.5 – 3” long.
Julienne
- Julienne cut refers to progressively cutting thinner and thinner lengthwise strips of food.
Chiffonade
- Chiffonade cut refers to cuts on leafy vegetables; usually at 1/8” wide into thin strips and ribbons.
Fancy Cuts
Paysanne
- Paysanne refers to a cut ½ x ½ x 1/8 inch either round, square, or rectangular.
Tournee
- Tournee cut refers to cutting vegetables into a football shape with seven equal sides and ends left flat.
Conversions
- Converting to smaller units:
- 1 lb x 16 = total oz
- 1 Qt x 32 = total fl oz
- 1 cup x 8 = total fl oz
- 1 cup x 16 = total tbsp dry weight
- Converting to larger units:
- oz ÷ 16 = total lb
- fl oz ÷ 32 = Qt
- tbsp ÷ 16 = cups
Weight, Volume, and Dry Measures Conversions
- Difference between weight ounces and volume ounces:
- Weight ounces (net wt oz) are used for dry food.
- Volume ounces (net fl oz) are used for fluid substances and food products.
Food Safety
- Safety measures in the kitchen:
- Keep potholders nearby and use them.
- Turn pot handles away from the front of the stove.
- Don’t let temperature-sensitive foods sit out in the kitchen.
- Wipe up spills immediately.
Knife Skills
Basic Cuts
- Coarse cut refers to rough cuts used for many vegetables and irregularly-shaped food items such as mushrooms and rhubarbs.
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Description
Test your knowledge on the standard ethics and practices in a professional kitchen, including the proper use of kitchen tools and equipment. From saucepans to measuring tools, this quiz covers various aspects of good kitchen practice.
