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Cooking Terminology. Abbreviations and Equivalents Review. Equivalents and Abbreviations. Complete the Recipe Race worksheet Complete the Equivalents and Abbreviations worksheet. Kitchen Equipment Review. Knives. How do you safely sanitize knives? How do you properly store knives?

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Presentation Transcript
equivalents and abbreviations
Equivalents and Abbreviations
  • Complete the Recipe Race worksheet
  • Complete the Equivalents and Abbreviations worksheet
knives
Knives
  • How do you safely sanitize knives?
  • How do you properly store knives?
  • How do you properly use a cutting board?
stand electric mixers
Stand Electric Mixers
  • What is a Kitchen Aid used for?
  • What is a Bosch used for?
food processor
Food Processor
  • What is a food processor used for?
blenders
Blenders
  • What is a blender used for?
  • What is an immersion blender used for?
thermometers
Thermometers
  • What are internal temp thermometers used for?
  • How do you calibrate a thermometer?
chef knife
Chef Knife
  • Why is the chef knife shaped the way it is?
  • How do you properly hold a chef’s knife?
  • What is a chef’s knife used for?
paring knife
Paring Knife
  • What is a paring knife used for?
julienne knife cut
Julienne Knife Cut
  • Demonstrate the Julienne knife cut
  • Size: 1/8” x 1/8” x 2 ½”
brunoise knife cut
Brunoise Knife Cut
  • Demonstrate the Brunoise knife cut
  • Size: 1/8” x 1/8” x 1/8”
small dice cut
Small Dice Cut
  • Demonstrate the small dice cut
  • Size: 1/4” x 1/4” x 1/4”
medium dice cut
Medium Dice Cut
  • Demonstrate the medium dice cut
  • Size: 1/2” x 1/2” x 1/2”
diagonal knife cut
Diagonal Knife Cut
  • Demonstrate the diagonal knife cut
  • Cut on a 45 degree angle
chiffonade knife cut
Chiffonade Knife Cut
  • Demonstrate the Chiffonade knife cut
  • Size: Long, thin, curly strips
now you try
Now you try! 
  • Cut a carrot using the following knife cuts:
    • Julienne
    • Brunoise
    • Small Dice
    • Medium Dice
    • Diagonal