HPC 112 - MISE EN PLACE

It refers to the pre-preparation before cooking, which involves a series of steps and stages that require extended hours due to the complexities of the tasks.

• Cutting Techniques

• Mise en Place

• Knife Skills

• Knife cuts

It is a part of the knife where the edge and spine meet.

• Point

• Belly

• Bolster

• Tang

It is the cutting part of the knife that is used for chopping and slicing.

• Tip

• Belly

• Edge

• Spine

It is the rear part of the edge opposite to the point where it meets the handle.

• Heel

• Bolster

• Belly

• Tip

It is the part in the middle of the knife which provides weight and balance to a knife.

• Heel

• Bolster

• Belly

• Spine

What kind of cutting technique is cutting into tiny irregular pieces less than 1/8 inch.

• Julienne

• Mincing

• Chopping

• Small Dice

Refers to cutting into long, thin strips, matchstick-like in shape with dimensions of 1/8 by 1/8 by 2 inches

• Julienne

• Batonette

• Brunoise

• Chiffonade

It is a technique of cutting into very thin strips and a preparation of finely sliced or shredded leafy vegetables used as a garnish or a base.

• Brunoise

• Chiffonade

• Gaufrette

• Paysanne

It is a thin lattice or waffle-textured slice of vegetables cut on a mandoline.

• Chiffonade

• Gaufrette

• Brunoise

• Julienne

It refers to small pieces with two angle-cut sides.

• Oblique

• Bruniose

• Dice

• Julienne