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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.

What Is Mise en Place? A Complete Guide for F&B Operations

April 23, 2025April 23, 2025 by Saswata Banerjee
Mise en place in food and beverage operations showing kitchen prep, bar setup, restaurant table setting, and banquet layout.

Mise en Place (pronounced meez-on-plahs) is a foundational principle in the culinary and hospitality world. Originating from French, it translates to “everything in its place.” In food and beverage operations, …

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Categories Service and Hospitality, Food Preparation and Cooking

Essential French Culinary Terms

December 4, 2024June 12, 2024 by Saswata Banerjee
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 …

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Categories Food Preparation and Cooking

A Guide to Different Cuts of Chicken

November 28, 2024June 1, 2024 by Saswata Banerjee
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 …

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10 different Cuts of fish

December 15, 2024May 8, 2022 by Saswata Banerjee
different Cuts of fish

Fish come in a variety of shapes and sizes, each offering unique cuts that suit different recipes and cooking styles. Understanding which part of the fish to use can elevate …

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Categories Food Preparation and Cooking Tags Cutting Techniques

Paysanne cut, size, uses & how to cut

November 7, 2024April 12, 2022 by Saswata Banerjee
paysanne min 300x169 1

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 …

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Parmentier(Medium dice) cuts, size, uses

November 7, 2024April 8, 2022 by Saswata Banerjee
Parmentier 300x300 1

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 …

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Macedoine (Small dice) cut, size, uses

November 7, 2024April 6, 2022 by Saswata Banerjee
macedoine cut removebg preview min 300x225 1

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 …

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Julienne/ allumette(Match stick cuts), uses, size

November 7, 2024April 4, 2022 by Saswata Banerjee
julienne 20cut 300x225 1

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 …

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Chiffonade(Shredding) cut, meaning, uses

November 4, 2024March 30, 2022 by Saswata Banerjee
family 20service min 300x218 1

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 …

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Brunoise (Fine Dice) cut, meaning, uses & size

November 7, 2024March 28, 2022 by Saswata Banerjee
brunoise 300x225 1

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 …

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