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Knives & Cutting Terms
Transcript of Knives & Cutting Terms
DICE: To cube but to make the cubes smaller - less than 1/2 inch. Use a cutting board and a very sharp knife, or a special cubing gadget.
FLAKE: To break or pull apart a food, like chicken or fish, that divides naturally. All you do is follow these divisions, pulling at them gently with one or two forks. Or flake with your fingers.
GRATE: To tear off coarse-to-fine particles of food with a hand grater or mechanical device GRIND: To put food through a food processor. JULIENNE: To cut potatoes or vegetables into match-like sticks.
MINCE: To cut food in pieces, but finer than chopped. Mincing takes the same steps: Use cutting board and sharp knife, chopping knife and wooden bowl, or scissors - just do it longer. SHRED: To cut or tear in long, narrow pieces. The fineness varies - recipes often say that foods should be 'finely" or "coarsely " shredded. Use a hand or mechanical shredder; or cut crisp vegetables, like cabbage, to shreds with a sharp knife SLIVER: To cut or splinter into long, thin strips, with a sharp knife on a cutting board OBJECTIVE: Students will analyze the different types of knives and what they are best used for.
Students will review and practice different cutting terms/techniques in order to complete food labs successfully