What does it mean to cut into long slender pieces?

What does it mean to cut into long slender pieces?

Sliver

What is to cut into thin flat pieces?

Slice – to cut food into thin, flat pieces: “Please slice the tomatoes.”

What is the cooking term to cut into small pieces?

Chop and Mince Chopping means to cut foods into small irregular pieces. To mince is to chop finely. Use a chef’s knife for both tasks.

What size is a jardiniere?

The jardinière is short and thick baton cuts from one’s choice of vegetables. Jardinière sizes range from 2 cm x 4 mm x 4 mm or much larger sizes of 4 cm x 10 mm x 10 mm. These vegetable batons are usually used to add a little bit of texture to soup or a stir fry dish or better yet prepared as a vegetable side dish.

What is a turning knife for?

Turning or Peeling Knives Small curved bladed knives for shaping, trimming and peeling vegetables. The classical turning knife as a distinctly curved blade that makes for easy turning of vegetables: that is cutting into a barrel shapes.

What is a Granton blade Santoku used for?

The purpose of these scalloped-edge blades is to prevent food from tearing and produce intact slices of food. The scallops allow the blade to slide past the food without catching or bending it.

Which knife is used to cut a cooked roast beef?

The most important carving knife is the roast beef slicer, most often used to carve rounds, boneless roasts, boiled briskets, pot roasts, butt roasts, and standing rib roasts. The narrow cold meat slicer or ham slicer is used to slice ham or leftover cold roasts of all kinds.

How do you know which way the grain runs in meat?

To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. For those cuts that have fibers running in different directions, it’s vital to “read the meat” and adjust the direction in which you’re slicing.

Can you slice roast before cooking?

You should always slice meat against, not with, the grain. This makes for tender, melt-in-your-mouth roasts. If you’ve ever cooked a roast to perfection and still found it tough or chewy, it’s likely that it wasn’t sliced correctly. Using a very sharp knife helps—and makes for a more attractive presentation.