Home | Town of Eaton



Knife Skills Questions:mandap1013@ Knife What’s it used for?Picture French/Chef Used for chopping, mincing, dicing, and some slicing, especially vegetables.Function: General knife that can be used on produce and meats Sometimes it is used for splitting poultry and lobsters or for mashing fresh ginger and garlic when turned on its side. Peeler Used to remove skin off of fruits and vegetablesPeels and pairingButcher Designed for cutting rather than chopping raw meats and poultry. Slicing and dicing It is used for cutting apart roasts and poultryPairingSecond most used knife in the professional kitchen It is used for peeling, cutting, and trimming foods—mostly fruits and vegetables. A paring knife can also be used for mincing herbs and for scoring hams and baked goods prior to baking or roasting. SerratedDesigned to cut through an outer crust and then to slice the inner parts A serrated knife can be used for slicing breads, angel food cake, tomatoes, and some other fruits and vegetables. The blade is used in a sawing motion. Function: Because it is serrated, it is easier to cut through tough thingsTypes of cutsCut Definition and dimensions Picture Julienne a rectangular matchstick (baton) shape approximately 1/8 × 1/8 × 21?2 inches in length. DicingCube shapeSmall dice is a 1?4 × 1?4 × 1?4-inch square cube. Medium dice is a 1?2 × 1?2 × 1?2-inch square cube. Large dice is a 3?4 × 3?4 × 3?4-inch square cube. ChopIrregular shape cuts, approximately 1/2-inch thick by 1?2-inch long. Mincing An exceptionally fine chop, stopping just short of making a paste Peeling/paring To cut off a very thin layer of the peel with a pairing knife or peeler Slicing To cut foods into large thin piecesChiffonade Used with leafy vegetables, stack and slice to get uniform sizes Notes:Stir Fry 1 Green Pepper1 clove garlic1 onion1 carrot1 zucchini3 Kale leaves or handful of spinach 1 stalk broccoli ? container mushrooms 2 cups rice2 chicken breasts1 cup Kikkoman Teriyaki Takumi Sauce 2 tablespoons oil(These vegetables are just a starting point, feel free to add or subtract whatever you like!) Rinse all vegetablesCut vegetables on cutting board Slice onions, thinlyMince garlicSlice mushrooms Cut broccoli into bite sized florets Core, deseed and chop pepper into stripsScrape carrots and cut into diagonal slices at a 45 degree angleJulienne zucchini Chiffonade Kale Cut chicken into cubes Add 1 tablespoon oil into skillet Place meat in skillet, cook until no longer pinkRemove cooked meat from skilletAdd 1 tablespoon oil into skilletAdd onions and garlic, let stir fry for 1 minuteAdd broccoli, kale, and carrots, let stir fry for 1 minuteAdd peppers, zucchini, and mushrooms, let stir-fry for 1 minuteAdd meat and sauce back into vegetable mixture, let steam for 2 minutesWhile cooking stir fry prepare riceBoil two cups of water in a medium sauce panStir in rice and coverLet stand for 5 minutesFluff lightly with fork Add rice on plate and top with stir-fry, serve and enjoy ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download