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What is this part of the knife called?
Tang
What is this part of the knife called?
Handle
What is this part of the knife called?
Bolster
What is this part of the knife called?
Heel
What is this part of the knife called?
Tip
What is this part of the knife called?
Rivets
Name this knife cut
Mince
Name this knife cut
Diagonal
Name this knife cut
Rondelle
Name this knife cut
Julienne
Name this knife cut
Dice
Why is it important to have uniform knife cuts?
Presentation & Cooking Time
What is a form of dehydrated stock or broth?
Bouillon Cubes
Which type of soup is also known as Fish Stew?
Chowders
Which type of soup do not contain any water?
Dehydrated Soup
To reduce food to small shreds
Grate
To cut food as small as possible
Mince
To cut into thin even strips
Julienne
To remove the outer skin or layer of a food item
Peel
To add liquid to a soup to bring it back to its original form
Reconstitute
To cook a food item just below the boiling point
Simmer
To cut into small evenly sized cubes
Dice
To cook in a small amount of fat, no more than 1-2 Tablespoons
Saute
Which piece of equipment is used to prepare a pureed soup?
Equal parts fat and flour
Roux
When you are cutting, your knife should move in what type of motion?
Circular / Rocking
A mix of aromatics that are cooked in butter/oil to sweeten the vegetables
Mirepoix


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