Essential French Culinary Terms
Catering professionals and students must have a sound knowledge of the culinary and French terms that are very often found on menu cards and culinary books. Culinary terms are different …
Food Preparation and Cooking
Unlock the art of food preparation and cooking with guides on essential techniques, meat cuts, and recipes. This section provides detailed insights into preparing various ingredients, mastering cooking methods, and creating flavorful dishes. Perfect for culinary professionals and enthusiasts eager to expand their kitchen skills and understanding of food preparation fundamentals.
A Guide to Different Cuts of Chicken
Chicken, a staple protein in cuisines worldwide, offers a plethora of cuts, each with its unique flavour, texture, and culinary applications. From succulent thighs to versatile breasts, understanding these cuts …
10 different Cuts of fish
Fish come in many different sorts of shapes and sizes. It is very important to understand what part of a fish you should use in different recipes or even which …
Paysanne cut, size, uses & how to cut
Paysanne is a French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable. The word …
Parmentier(Medium dice) cuts, size, uses
Parmentier is a medium dice cut, it can be made in the same way as the Large Dice (Carré), except with smaller measurements, and as macedoine(Small dice) except with larger …
Macedoine (Small dice) cut, size, uses
Macedoine is a French cooking term used to describe the process of dicing food items into 1/4 inch cubes, used for vegetables or fruits or for both, served as cold …
Julienne/ allumette(Match stick cuts), uses, size
Julienne or allumette is a French culinary knife cut in which food items are cut into long thin strips. “Julienne” is a French cooking term for thin strips of vegetables …
Chiffonade(Shredding) cut, meaning, uses
Chiffonade means little ribbons in French, which refers to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade is a French culinary knife cutting technique used …
Brunoise (Fine Dice) cut, meaning, uses & size
Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement. Brunoise is a culinary knife cut in which food items are first julienned and …
what are the 5 French mother sauces? their Derivatives
The mother sauce is referred to as any of the basic 5 sauces, which are the starting points of making many secondary sauces. There is plenty of variety of French …