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.
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, …
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 …
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 …
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 …
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 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 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 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 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 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 …
