TLE 10 Cookery

Making very fine parallel cuts.

• Chopping

• Chiffonade

• Shredding

• Dicing

A considered vegetable cut for "Giniling" and "Menudo".

• Chopping

• Chiffonade

• Shredding

• Dicing

A basic knife cut that requires a fine cut, usually for garlic and onions.

• Rondelle

• Minced

• Bias

• Diamond

Cylidrical Cut

• Rondelle

• Minced

• Bias

• Diamond

Long rectangular cut.

• Rondelle

• Shredding

• Julienne

• Strips

Removing the outermost skin of fruits or vegetables manually or using a peeler.

• Paring

• Slicing

• Peeling

• Cutting

Removing the surface layer in circular motion by pressure of a knife-edge all round the object.

• Paring

• Slicing

• Peeling

• Cutting

Grounding, pressing, and/or straining vegetables or legumes to the consistency of a soft paste or thick liquid.

• Mashing

• Pressing

• Pureeing

• Sieving

Removing a floating layer by passing a utensil under it. Ex. Skimmed milk

• Sieving

• Refining

• Filtration

• Skimming

The practice of soaking, draining and then moistening seeds at regular intervals until they germinate, or sprout.

• Flotation

• Sprouting

• Soaking

• Sieving