Basic french vegs cuts
Julliene - Matchsticks
Brunoise (brunwa) - Juline cut into small blocks
Jardiniere - Finger length sticks cut into tiny blocks
Macedoine (macedwone) - Block a little bit bigger than Jardiniere
Chiffonade - Shreds: lettuce, spinach
Bouquet garni (bouget garni) - Celery, leeks, carrots tied into a bunch with a studded onion and bay leafs
Mirepoix (mirepwa) - Vegs for Bouquet garni, roughly chopped and loose
Basic Stocks
Demi glace - half reduced stock
Consumme - Clear thin see through liquid
Court Boulillon - Aromatic cooking liquid for pouching and blanching
The Chef's Roll Bag
In the chef's roll bag there are the following knives:
Apple correr
Boning knife
Carbon Steel (used to sharpen knives)
Citrus zester
Chef's knife
Melon baller (parision scoop)
Pallette knife
Paring Knife
Turning Knife
Potato peeler
Fruit Knife
Knives must always be sharp and clean, a blunt knife is more likely to cause a cut because of excessive pressure
Julliene - Matchsticks
Brunoise (brunwa) - Juline cut into small blocks
Jardiniere - Finger length sticks cut into tiny blocks
Macedoine (macedwone) - Block a little bit bigger than Jardiniere
Chiffonade - Shreds: lettuce, spinach
Bouquet garni (bouget garni) - Celery, leeks, carrots tied into a bunch with a studded onion and bay leafs
Mirepoix (mirepwa) - Vegs for Bouquet garni, roughly chopped and loose
Basic Stocks
Demi glace - half reduced stock
Consumme - Clear thin see through liquid
Court Boulillon - Aromatic cooking liquid for pouching and blanching
The Chef's Roll Bag
In the chef's roll bag there are the following knives:
Apple correr
Boning knife
Carbon Steel (used to sharpen knives)
Citrus zester
Chef's knife
Melon baller (parision scoop)
Pallette knife
Paring Knife
Turning Knife
Potato peeler
Fruit Knife
Knives must always be sharp and clean, a blunt knife is more likely to cause a cut because of excessive pressure
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