general + knife skills + fruit and veg prep

opaque

fish looks this when cooked

examples of meat alternatives

mycoprotein (quorn)

pea protien (beyond meat)

soy protien (impossible foods)

how to check if a food is properly cooked

temp probe

knife or skewer

colour

texture and flavour is changed by

browning - dextrinization or caramelisation

glazing

adding crust or crumb

dextrinization

when dry heat is used to brown a food item containing starch

caramelisation

occurs when sugar molecules are exposed to high heat, adding colour and flavour

steak knife

used to slice steaks from whole cuts of meats

carving knife

long, thin and narrow blade with a sharp tip to slice meat from a bone

cleaver

thick, wide, heavy blade - forces their way through meat or poultry bones

paring knife

used for intricate work

boning knife

removing bones and skinning meat

cooks knife

knife used for everything

methods preventing enzymic browning

blanching

acid