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CHAPTER IV:

INTRODUCTION TO
CULINARY
TECHNIQUES AND
PRINCIPLES
Mise en Place (Meeze-
ahn-plahs)
A French phrase that means
put in place
The preparation and
assembly of ingredients,
pans, utensils and plates or
serving pieces needed for a
particular dish or service
period.
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Mise en Place (Meeze-
ahn-plahs)
Preparing the ingredients
correctly.
Gathering together the
tools needed to do the
work.
Setting up your work place.

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DEFINITION OF
COOKING TERMS
1. BEAT
- to introduce air in a
mixture using a brisk
regular motion with a
wire whip or whisk.

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2. BLANCH
- to submerge food in
boiling water for at
least three minutes

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3. BOIL
- to cook in hot water
usually at 100C.

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4. CARAMELIZE
- to heat sugar until
it turns golden brown
and a characteristic
develops.

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5. BRAISE
- to cook in a small
amount of liquid in a
covered pot.

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6. BROIL
- to cook by direct
heat. (GRILL)

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7. BASTE
- to moisten food
while cooking to add
flavor and prevent
drying of surface.

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8. FRY
- to cook in fat; stir-fry
or saut when cooked in a
small amount of fat and
deep fry when cooked in
large amount of fat.

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9. MARINATE
- to allow food to
stand in an acid-soy
sauce mixture as in
barbecue.

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10. ROAST
- to cook big or small
whole food in an open
fire.

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11. SCALD
- to heat milk just
below boiling point.

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12. STEAM
- to cook in a steam
with or without
pressure as in steamer
or pressure cooker.

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14. STEW
- to cook in a small
quantity of liquid.

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16. TOAST
- to brown (as in
bread) by dry heat.

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17. WHIP
- to beat rapidly as
to produce expansion as
in cream and egg white.

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BASIC KNIFE
USE
PARTS OF A KNIFE

1. BLADE
2. TANG
3. HANDLE
4. RIVETS
5. BOLSTERS
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BLADE
- the flat cutting
part or edge of a
knife.

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TANG
- This is the
continuation of the blade
that extends into the
knifes handle.

FULL TANG

PARTIAL TANG

RAT-TAIL TANG
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HANDLE
- this should fit the
hand comfortably. An
ideal material for a
knife is the rosewood, it
has no grain and is
extremely tough.
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RIVETS
- are metal fasteners
used to secure the tang
to the handle.

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BOLSTER
- is the collar or
shank of the knife that
meets the blade to the
handle.

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SHARPENING AND
HONING
STONES are used to sharpen
the edge once it has grown
dull through ordinary use.
STEELS are used to remove
the burrs on a knife after
sharpening and to realign the
edge on your blade as you
work.

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BASIC CUTS
TRIMMING AND
PEELING
Use peelers to remove thin
skins from carrots, potatoes
and similar items. (It works in
both directions)
Use a pairing knife to trim
or remove stems and ends
from vegetables and fruits.

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CHOPPING AND
MINCING
- the term chopping
is sometimes used
interchangeably with
mincing, but minced
foods are generally cut
into a finer size.
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CHOPPING AND
MINCING
Trim the root and stem
ends and peel the item if
necessary.
Slice or chop the food at
nearly regular intervals
until the cuts are
relatively uniform.
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CHIFFONADE (shiff-en-
odd)
Roll individual leaves into
tight cylinders or stack
them before cutting.
Use a chefs knife to make
very fine, parallel cuts for
a fine, even shred.

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JULIENNE AND
BATONNET
Julienne and batonnet are
long rectangular cuts.
Julienne (1/8 x 1/8 x 1 to 2
inches) or (4 x 4 x 25 to 50 mm)
Batonnet ( x x 2
inches) or (6 x 6 x 50 to 62
mm)
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DICE
Dicing produces a cube-shaped
cut.

Brunoise (1/8 inch or 4 mm)


Small dice (1/4 inch or 6 mm)
Medium dice (1/2 inch or 12 mm)
Large dice ( inch or 20 mm)

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