Cooking Terminology Abbreviations and Equivalents Review Equivalents and

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?

Stand Electric Mixers �What is a Kitchen Aid used for? �What is a Bosch used for?

Food Processor �What is a food processor used for?

Blenders �What is a blender used for? �What is an immersion blender used for?

Thermometers �What are internal temp thermometers used for? �How do you calibrate a thermometer?

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?

Paring Knife �What is a paring knife used for?

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

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

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

Medium Dice Cut �Demonstrate the medium dice cut �Size: 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