Bread Knife Cutting Board Meat Thermometer Vegetable Peeler.
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Transcript of Bread Knife Cutting Board Meat Thermometer Vegetable Peeler.
Bread Knife
Cutting Board
Meat Thermometer
Vegetable Peeler
Spatula Chef’s Knife
Ladle Pastry Blender
Wire Whisk
Paring Knife
Turner Rubber Spatula
Wooden Spoon
Rolling Pin
Colander Strainer
Tongs Slotted Spoon
Chop CreamTo cut into small pieces.
To work sugar and fat together until the mixture is soft and fluffy.
Cut-In Dice
Dredge FlourTo coat food HEAVILY with flour, breadcrumbs or cornmeal.
To LIGHTLY sprinkle or coat with a powdered substance, often with crumbs or seasoning.
To cut fat into flour with a pastry blender or two knives.
To cut into very small cubes.
Fold-In Grate
Knead MinceTo work dough to further mix the ingredients and develop the gluten.
To cut or chop food as finely as possible.
To mix ingredients by gently turning one part over another.
To finely divide food in various sizes by rubbing it on surface with sharp projections.
Peel or Pare
Sauté
Simmer SteamTo cook just below the boiling point.
To cook by the vapor produced when water is heated to the boiling point.
To remove or strip off the skin or rind of some fruits and vegetables.
To brown or cook foods with a small amount of fat using low to medium heat.
Whip Tablespoon
Teaspoon Gallon gal.
To beat rapidly to introduce air bubbles into food.
T. Tbs.
Tbsp.
t.tsp.
Quart Pint
Cup Pound lb.#
qt. pt.
c.
Ounce Hour
Minute Package pkg.
oz. hr.
min.
1 Tbsp. = ____ tsp.
1 c. = ____Tbsp.
1 pt. = ___ c.
1 gal. = ___ qt.
4 qt.
3 tsp. 16 Tbsp.
2 c.
1 stick of butter = ____ c.
1/8 c. = ____Tbsp.
1/2 Tbsp. = ___tsp.
1/4 c. = ___ Tbsp.
4 Tbsp.
1/2 c. 2 Tbsp.
1 ½ tsp.
1 c. = ___ oz.
1 qt. = _____ pt.
3/4 c. = ___Tbsp.
1 qt. = ____ c.
4 c.
8 oz. 2 pt.
12 Tbsp.
1/4 c. = ___Tbsp.
5 1/3 Tbsp. = _____ c.
4 Tbsp. 1/3 c.
Old Chef