| help with culinary terms and knives?

help with culinary terms and knives?

karrisah asked:


could someone please define or explain these terms:
broil,blend,cut in, fold in, fry, julienne, knead, saute, season, steam, whip

also i need help with the different types of knives. whats the difference and uses for
butcher(meat), citrus, cleaver, french/chef, paring, slicing
i have a final on this for my culinary art class so any help would be great, thanks!
,
okay yes i know what they are i just dont know how to word them or define them. the test is written. if i had to demonstrate them itll be easier

Related posts:

  1. NEED HELP FROM CULINARY EXPERTS? Randy asked: I go to a culinary school and have...
  2. why do u feed corn to ducks? French Cuisine, Foie Gras? sotoroberto_86 asked: I doing a project for my culinary class...
  3. French help please? st. sparrow asked: *NO online translation sites please!* Bonjour à...
  4. I don’t plan to work as a chef, but I would love to cook like one. Is it necessary to go to culinary school? carfrk425 asked: I like to cook a lot, and I...

Filed Under Other - Food & Drink |

Tagged With , ,

Comments

3 Responses to “help with culinary terms and knives?”

  1. Tapestry6 on June 25th, 2009 7:55 am

    this is in alphabetical order..

    this is about knives:–1075/types-of-kitchen-knives.asp

  2. christnp on June 26th, 2009 11:47 am

    You’ll find everything you need here:

    Sorry, but that’s a ton of questions. Defining them all would be way too long for this forum.

    I gotta ask, though. You have a culinary art class final, and you don’t know what the words fry, saute, steam and whip are???

  3. misledpunkieduckie on June 28th, 2009 1:15 am

    Paring - peeling fruits and veggies, chefs - most cutting and chopping your key knife, serrated - for cutting breads or pasteries, carving - -carving roasted meats and fowl (cutting ).boning - to use when removing the bones from fish and chicken, trimming fat and cutting meat into chucks. Saute- to cook something quickly over a relatively high heat, Season - to add flavor to whatever you’re cooking.Steaming - putting item into cooking ware with 1-2″ of water and covering tightly,bring to boil, reduce heat and simmer for necessary amount of time.Fold - incorporate one item into another,gently lifing from underneath. . Flake- break apart into ragged pieces with your fingers or fork. Dice- cut into small cubes. Blanch - cooking item briefly in a large amount of water and then summersed into cold so it does’nt cook longer. Clarify - to remove ompurities. Cream - soften ingredients such as butter. Mince - chop real fine. Toss - mix together.Fillet - to cut away from the bone. Simmer - to keep liquid at a very gentle boil over low heat. Strain - remove liquids. Sear - browning the surface of meat very quickly, either on stovetop or oven. Julienne - cut into thin strips. Dredge - coating food lightly with bread crumbs, flour or cornmeal before cooking. Skim-taking off the top layer from a liquid. Do you think this will help you out some? I hope so!! Do well!!