SAFE FOOD PREPARATION, CUTTING TECHNIQUES, STOCKS, SOUPS

knife

hand tool with a sharp blade used for cutting, one of the oldest tools made by humans

point/tip

sharp end for piercing or small cuts

edge/blade

sharp side for cutting and slicing

spine

top, dull part for strength

heel

back of the blade for cutting hard foods

handle

part you hold

tang

blade part inside the handle

butt

end of handle

chef’s knife

all purpose knife for chopping, slicing, and dicing

paring knife

small knife for peeling and cutting small fruits or vegetables

bread knife

long knife with serrated edge for slicing bread

carving knife

long, think knife for slicing meat or poultry

color coded cutting boards

used to prevent cross-contamination by assigning a color to each food type

red color board

raw meat

yellow color board

raw poultry

blue color board

raw fish and seafood

white color board

dairy products and bakery items

green color board

fruits and vegetables

brown color board

cooked meat

stock

flavored liquid made by simmering bones, meat, fish, or vegetables with water, herbs, and aromatics. used as a base for soups, sauces and stews

mirepoix

mixture of chopped onions, carrots, and celery used as flavor base for soups, stocks, sauces, and stews

white/brown stock

stock thats used for soups and sauces

vegetable stock

stock thats used for vegetarian dishes

fish stock

stock thats used for seafood soups/sauces

chicken stock

stock thats used for soups, risottos, and sauces

broth & bouilon

clear soups

puree, bisque, chowder

thick soups

first step in preparing stocks safely

wash all ingredients

second step in preparing stocks safely

use fresh meat, bones, and vegetables

third step in preparing stocks safely

simmer gently, dont boil

fourth step in preparing stocks safely

skim off impurities

fifth step in preparing stocks safely

cook thoroughly

sixth step in preparing stocks safely

cool quickly

seventh step in preparing stocks safely

store in clean containers