Class 2: Knife Skill

Professional Cooking 9th Edition by Wayne Gisslen

Reading assignment: 

Youtube

9 Essential Knife Skills To Master | Epicurious 101

https://www.youtube.com/watch?v=YrHpeEwk_-U  (9:00 push down & though)

Basic 19 vegetable cutting skill I Basic Vegetable cuts I professional knife skills for beginners
https://www.youtube.com/watch?v=oNqlzjYjdrY

Paysanne
https://www.youtube.com/watch?v=rcG0-_rhEGI&t=59s

9 Essential Knife Skills To Master | Epicurious 101

https://www.youtube.com/watch?v=YrHpeEwk_-U

High cut
low cut
Slice through
bias cut

Do not cook like Kendall Jenner

Culinary Knife Skills  by Jacob Burton

https://www.youtube.com/playlist?list=PLpkj3Cc40ZCrTdT-YBKBNX1e3LZ5ODGMk

Chapter 7 Mise En Place

• pg 144-151 Basic cuts and shapes,
• pg 143 - 144 Using the knife, Keeping a sharp edge, Handling the knife

First

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

Cutting, trim meat

Prepare breading and batter for frying

In general, itemed cooked by dry-heat methods, such as, Broiled 烤 steaks, sauteed fish, frech-fried potatoes, do not hold well. Large roasted are exceptin to this rule. 

Itme cooked by moist heat, such as braised 炖 beef, soups, and stews, are usually better suited to reheating or holding in a steam table.

Refrigerator:  41°F (5°C).

Sauce and soups, keep above 135°F (57°C)

Deglaze pan with white wine and reduce

Chapter 3 basic kinds

• Set Meal Service  (banquet, all customers eat at one time)
• Extended Meal Service (a la carte cooking, customers eat at different time)

marinate 腌

paring  削法

bias cut: The most common use for a bias cut in cooking is to create more surface area on vegetables like carrots, zucchini, or bell peppers when stir-frying or sautéing, as the diagonal cut allows for faster cooking and a more aesthetically pleasing presentation on the plate. 

丝

Bâtonnet: 中条 is a French culinary term that refers to a specific way of cutting food into long, straight, and uniform strips

中条（Batonnet），3毫米×3毫米×8厘米条。

大条（French Fry），0.75厘米至1厘米×8至10厘米条。 //

Julienne (将蔬菜)切成丝的  

丁

brunoise  小细丁

Leafy vegetables cut into thin strips or shreds is called

a) allumette.

b) chiffonade. 剁碎的蔬菜和肉

c) concasser.

d) émincer.

 

#1: 

a. Microplane

b. Parisienne melon baller (y)

c. Skimmer

d. Zester

#2: 

a. Microplane

b. Food mill

C. Grater

d. Zester  (y)

#3: 

a. Microplane

b.  Grater

C.  Zester  

d. Channel knife  (y)

#4: 

a. Cutting Parisienne

b. Dicing

c. Tourneing  (y)

d. Chopping mirepoix

#5

a Cutting Parisienne  (y, balling)

b. Chopping mirepoix

C. Tourneing

d. Dicing

#6: 

a. Chopping mirepoix  (y, mixed fine dice vegetable)

b. Cutting Parisienne

mixed finely diced vegetables

C. Cutting paysanne

d. Dicing

#7:

a. Tourneing

b. Chopping mirepoix

C. Parisienne

d. Cutting Supremes  (y)

#8:

a. Cutting chiffonade  (y)

b. Cutting paysanne

C. Cutting Parisienne

d. Cutting Supremes

#9

a. Zesting (y)   

b. Cutting v

C. Cutting Parisienne

d. Cutting Supremes