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    HMP 12 - Activity 4

    Uploaded by

    Vanessa Afable
    The document provides definitions for culinary terms related to mise en place, knife skills, and cooking techniques. It defines 20 terms including mise en place, the belly and heel of a knife, chopping, dicing, mincing, chiffonade, coarse chop, batons, weights and measurements (grams, ounces), whisking, and methods for combining ingredients like creaming. The definitions cover fundamental culinary concepts and techniques used in professional kitchens.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    HMP 12 - Activity 4

    Uploaded by

    Vanessa Afable
    21 views2 pages
    The document provides definitions for culinary terms related to mise en place, knife skills, and cooking techniques. It defines 20 terms including mise en place, the belly and heel of a knife, chopping, dicing, mincing, chiffonade, coarse chop, batons, weights and measurements (grams, ounces), whisking, and methods for combining ingredients like creaming. The definitions cover fundamental culinary concepts and techniques used in professional kitchens.

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    HMP 12 - ACTIVITY 4

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    The document provides definitions for culinary terms related to mise en place, knife skills, and cooking techniques. It defines 20 terms including mise en place, the belly and heel of a knife, chopping, dicing, mincing, chiffonade, coarse chop, batons, weights and measurements (grams, ounces), whisking, and methods for combining ingredients like creaming. The definitions cover fundamental culinary concepts and techniques used in professional kitchens.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views2 pages

    HMP 12 - Activity 4

    Uploaded by

    Vanessa Afable
    The document provides definitions for culinary terms related to mise en place, knife skills, and cooking techniques. It defines 20 terms including mise en place, the belly and heel of a knife, chopping, dicing, mincing, chiffonade, coarse chop, batons, weights and measurements (grams, ounces), whisking, and methods for combining ingredients like creaming. The definitions cover fundamental culinary concepts and techniques used in professional kitchens.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    ASIAN DEVELOPMENT FOUNDATION COLLEGE

    P. BURGOS ST. TACLOBAN CITY


    ASIAN DEVELOPMENT FOUNDATION COLLEGE
    P. BURGOS ST. TACLOBAN CITY

    Name: ________________________ Course/Year: __________________________


    Subject Code: __________________ Block: ________________________________

    IDENTIFICATION
    1. It is the term used in professional kitchens to describe the organizing and arranging of
    the workspace, ingredients and equipment before beginning to cook. It translates
    directly from French as, "to put in place."
    2. This part of the blade is usually used for delicate or light tasks.
    3. It is the portion between the tip and heel. Knives with "curvy" bellies and small tips are
    good in chopping vegetables as they allow quick and smooth cutting motions.
    4. It serves to create a pivot point used in several different cutting methods, Includes the
    knifepoint.
    5. It is the end of the blade just before the handle, opposite the tip. Some blades have the
    heel blended into an extended bolster for more protection at the cost of versatility. The
    heel allows for high advantage providing strength for heavy cutting chores.
    6. Its primary function is to actually add strength where the handle joins the blade. In
    hidden tang knives, it is especially important and protects the blade from high shearing
    forces that may cause failure.
    7. It is the back of the blade opposite the cutting edge.
    8. Cutting of food into large or thin pieces. The base of the knife is lifted up and down with
    a forward and backward motion.
    9. This cut looks like a matchstick and has the nickname "shoestring." This cut is usually
    used for vegetables like celery and onion. It is also a good size for cutting potatoes for
    French fries.
    10. To cut leaf vegetables into thin strips.
    11. To cut food into even-size cubes (1/8 to ¼ inch]
    12. To cut food into even-size cubes (about ½ inch)
    13. To chop food into very fine pieces (less than 1/8 inch)
    14. This cut is mainly used for vegetable leaves and fresh herbs, in particular, basil. The
    leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips
    15. Uneven cutting of foods in small pieces (less than ¼ inch) or a coarse chop with ½ or ¾
    inch irregular pieces.
    16. French cooking term meaning to cut a vegetable into thickish batons. This is the size of
    vegetables commonly used in frozen vegetable mixes.
    17. = about 5 grams (when weighing with water)
    18. = 16 ounces
    19. The ingredients are moved vigorously in a back-and-forth, up and down, and around-and-
    around motion until they are smooth.
    20. One ingredient is gently incorporated into another by hand with a large spoon or spatula. There
    are many methods for combining the ingredients of cakes and other baked products, but the
    most commonly used are the conventional (creaming), conventional sponge, single-stage (quick-
    mix), pastry-blend, biscuit, and muffin methods.

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