Mise En Place/ Knife Cuts/Recipe Convertions

Paysanne Dimensions

-1⁄ 2 in. x 1 ⁄2 in. x 1⁄ 8 in. -Round, Square or Rectangle

Batonnet Dimensions

-1⁄ 4 in. x 1⁄ 4 in. x 2 1⁄ 2-3 in.

Julienne Dimensions (or Allumette Potatoes)

-1⁄ 8 in. x 1⁄ 8 in. x 2 1⁄ 2 in.

Fine Julienne Dimensions

-2 in. long x 1⁄ 16 in. x 1⁄ 16 in.

Tourné Dimensions

-2 in. long x 3⁄ 4 in. in diameter -7 sides -Flat-ended

Mise en Place

-A French term, meaning "everything put in place". -Good chefs take pride in the thoroughness or quality of advance preparation.

Chopping Mirepoix

-A mixture of coarsely chopped vegetables, primarily onions, carrots and celery, used to flavor stocks, gravies, sauces, and other items. -Because it's not served- rather, it's almost always strained out of the product before finishing- neatness of the cut isn't important. -The products are cut roughly into pieces of approximate uniform size- small pieces if cooking time will be short and large pieces for longer cooking times.

Handling a Knife: The Grip

-Grasping the blade of the knife between the thumb and the forefinger gives the worker good control over the blade. -The proper grip gives you maximum control over the knife, increases your cutting accuracy and speed, prevents slipping and lessens the chance of an accident. -Holding a knife properly will feel awkward at first, but practice will make it feel natural.

Is a Stock made from Scratch better than a Product made from a Convenience Base?

-Not if the homemade stock is poorly made. -The fresh product is potentially the best, but not if it is improperly stored or handled.

Chiffonade

-Refers to cutting leaves into fine shreds. -Applies most often to lettuce and sorrel, but can also be used for fresh herbs such as parsley. A. Remove the heavy leaf rib. B. Roll the leaf into a cylinder. C. Cut crosswise into thin strips or shreds.

Rondelle Dimensions

-Round or bias-round cuts. -Varied diameter or thickness.

No matter the size of an operation, pre-preparation is necessary. What steps must first be taken, even if preparing a simple recipe?

1. Assemble your tools. 2. Assemble your ingredients. 3. Wash, trim, cut, prepare, and measure your raw materials. 4. Prepare your equipment (preheat oven, line baking sheets, etc.).

What cut must you make before you can make a: 1. Small Dice 2. Brunoise 3. Fine Brunoise

1. Bâtonnet -> Small Dice 2. Julienne (Allumette Potatoes) -> Brunoise 3. Fine Julienne -> Fine Brunoise

Why is it Important to cut Food Products into Uniform Shapes and Sizes?

1. To ensure that it cooks evenly. 2. To enhance the appearance of the product.

Fine Brunoise Dimensions (broon-wahz)

1⁄ 16 in. x 1⁄ 16 in. by 1⁄ 16 in.

Medium Dice Dimensions

1⁄ 2 in. x 1⁄ 2 in. x 1⁄ 2 in.

Small Dice Dimensions

1⁄ 4 in. x 1⁄ 4 in. x 1⁄ 4 in.

Brunoise Dimensions (broon-wahz)

1⁄ 8 in. x 1⁄ 8 in. x 1⁄ 8 in.

Large Dice Dimensions

3⁄ 4 in. x 3⁄ 4 in. x 3⁄ 4 in.

Dicing an Onion

A. Cut the peeled onion in half lengthwise, through the rooted end. Place one half on the cutting board, cut side down. B. With the root end away from you, make a series of vertical lengthwise cuts. Don't cut through the root end. The closer together you make the cuts, the smaller the dice will be. C. Holding the onion carefully at the top, make a few horizontal cuts toward but not through the root end, which is holding the onion together. D. Finally, slice across the onion to separate it into dice. The closer the cut the smaller the dice. E. Continue making slices just until to the root end. -The root end can be rough cut for mirepoix, to be used for sauces, stocks and roasts.

Cutting a Potato: Dice, Brunoise, Bâtonnet, Allumette and Julienne

A. Square off the peeled, eyed potato by cutting a slice from all sides (use the trimming for mashed potatoes or soup). B. Cut the potato into even slices of the desired thickness. C. Stack the slices and again slice across the stack in even slices. (you now have bâtonnet, julienne or allumette, depending on it's dimensions) D. Pile the bâtonnet, julienne or allumette together and cut across in slices (making a dice or brunoise, depending on it's dimensions).

Slicing Technique (Carrot)

A. Start the knife at a sharp angle, with the tip of the knife on the cutting board. B. Move the knife forward and down to slice through the carrot. C. Finish the cut with the knife against the board. For the second slice, raise the heel of the knife and pull it backward, but be sure the tip stays on the board.

Part of Blade used for most General work.

Center of the blade

Part of Blade most Appropriate for Heavy or Coarse work, especially when force is Required.

Heel of the blade

Part of Blade most Appropriate for Delicate work and Small Items.

Tip of the blade

Mince

To chop into very fine pieces.

Chop

To cut into irregularly-shaped pieces.

True or False: Most loss of Quality in Convenience foods comes from the assumption that they're Damage-Proof and can be Treated Haphazardly.

True

True or False: The more completely a product is prepared by the manufacturer (convenience foods), the less it reflects the individuality of the food-service operator- and the less opportunity the cooks have to give it their own character and quality.

True

Handling a knife: The Guiding Hand

While one hand controls the knife, the other hand controls the product being cut. Proper positioning of the hand achieves 3 goals: 1. Hold the item being cut- Firmly, so that that it will not slip. 2. Guide the knife- The blade should slide against the fingers. The position of the hand controls the cut. 3. Protect the hand from cuts- Fingertips are curled under, out of the way of the blade.