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