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ADVANTAGES
BACKGROUNDS
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TECHNIQUES:
-CUT/DICE (corte)
-SIMMER/BOIL (ferver)
-GRILL (grelhar)
-BAKE / ROAST (assar)
-COOK (cozinhar)
-SEASON (temperar)

PUNCHES

JAB - +2 SPEED, -1 DAMAGE, +0 MOVE

STRONG - +0 SPEED, +1 DAMAGE, +0 MOVE

FIERCE - -1 SPEED, +3 DAMAGE, -1 MOVE

KICKS

SHORT - +1 SPEED, +0 DAMAGE, +0 MOVE

FORWARD - +0 SPEED, +2 DAMAGE, -1 MOVE

ROUNDHOUSE - -2 SPEED, +4 DAMAGE, -1 MOVE

OTHER MANEUVERS

BLOCK - +4 SPEED, NO DAMAGE, NO MOVE

MOVEMENT - +3 SPEED, NO DAMAGE, +3 MOVE

GRAB - +0 SPEED, +0 DAMAGE, ONE MOVE

PRESERVE – TO PLACE RAW FOOD, WHOLE OR PARTS, IN A PREPARATION WITH THE OBJECTIVE TO TO
GRANT IT SPECIAL AROMA, SOFTEN IT, OR SIMPLY PRESERVE IT.

PRESERVE IN VINEGAR

PRESERVE IN SALT

PRESERVE IN OREGANO

PRESERVE IN GARLIC

PRESERVE IN COLORAU

MACERATE – IMPREGNATES DIFFERENT FOODS WITH WINE OR LIQUOR’S FLAVOR

MACERATE IN WINE

MACERATE IN LIQUOR

MARINADE – SOFTENS THE FOOD AND GRANTS IT FLAVOR.

MARINATE IN WINE

MARINATE IN HERB VINEGAR

MARINATE IN SPICES

MARINATE IN BRINE

BAIN-MARIE: It consists in inserting a recipient inside another filled with water, the second one put on
the fire, so the first one can receive a moderate and constand heat amount. It is used to prepare
preserves and desserts, such as puddings. It is also used to heat more delicate foods, melting chocolate
without burningit, etc.

PARBOIL: Put something for a very short time in boiling water. After that, it’s cooled down in iced water
to quickly stop the cooking process. Te objective is to make it easier to peel foods such as tomatoes, or
avoid color alterations such as what happens to vegetables, if they are parboiled before frozen.

BREAD: To put food previously seasoned in flour, beaten eggs and breadcrumbs, in order to fry it. Used
with meats, fished and vegetables.

POACH: Cooking in water or broth that’s boiling and used specially in eggs without shell.

FLAMBER: Water preparation or dish with alcoholic beverage and setting it on fire. When you add an
alcoholic beverage to a preparation, the taste difference to a flambed dish and a dish that has not been
flambed is noticeable, so this technique is used in both salty and sweet dishes.

STEW, STEAM OU FRY: Prepare foods submitting them to the action of fire. Steam and fry are more
concrete terms, as they mean cooking in low fire, without letting them gain color and letting them
partially golden.
REDUCE: Diminish the volume of a liquid preparation through evaporation. This tecnique is usually used
by boiling a liquid over the fire and making it become more concentrated. Sauce is the most common
preparation which is reduced.

SAUTÉ: Cooking food in high fire, for a short period of time, usually in a frying pan, so it becomes golden
outside and juicy on the inside. Also known as “sealing”.

SIFTING: To put determined kinds of food through a sift or strainer, such as flour, in order to make it
thinner and remove impurities.

KNIFES’ SHARPENING
-SHARPENING STEEL - This knife sharpening steel helps to slightly shape the deflected cutting edges of
a blunt knife. Giving a better sharpness of a knife to complete the chore for the time being. The
sharpness that it provides does not last long which is a disadvantage of this procedure. Furthermore, the
amount of sharpness it can provide is not variable.

How to use a knife sharpening tool?

Everyone knows how much importance the best steak knife for a family or dinner time? If you have not
great steak knives, so you will be feeling uneasy to eat your delicious favorite steak. There are a
thousand different types of steak knives on the market. Most of the best steak brands are good. But
unfortunately, there are few steak knives that can take their sharp permanently. If your steak knives are
dull, so you can’t enjoy your dinner.

Then you have to look out sharp it. But do you know how to sharpen Serrated knives? If you have a
Sharpening Steel, so you can easily sharpen your knife go without any professional service. And it is
really the best knife sharpening method. And buying a sharpening rod, it’s not very costly. There are
many sharpening systems like honing rod VS sharpening rod. If are you know the right way to sharpen a
knife, then you can easily sharpen the kitchen knife or others any kitchen blade.
Procedure: sharpening steel has a grip to hold on. Place the steel sharpener on your kitchen counter
vertically, by carefully applying firm pressure to keep it balanced. And then hold your knife at a 15-
degree angle and with light pressure create a sliding motion using your Kitchen knife and rub it till the
whole length of the blade of your knife. Do it for a number of times, five to six strokes will give your
knife a satisfactory sharpness.

- Manual Knife Sharpener:

It is one of the most popular knife Sharpening System. This sharpener may be the best way to sharpen
stainless steel knife or kitchen knives. The manual sharpeners comes in two styles, one kind comes with
the presence of the grinding material on the wheels and the other one is embedded directly into the V-
shaped chamber with the absence of wheels.

The apparatus has a tall wall providing some grip onto the blade when it is swiped through the V-shaped
chamber. In addition, the sharpener is lightweight and does not use any big space in the kitchen for the
stored. It can be easily shoved into a drawer and can be used anytime when required.
The only disadvantage of this sharpener is that it does not have the ability to mend highly deflected
blades. So this is really a good knife sharpener for kitchen knives. And the reason all the chef’s choice
knife sharpener. If without chef’s or kitchen if you are interested to sharpen any long knife-like sushi
knife or butcher knives so it’s not an ideal choice!

Procedure: Place your knife inside the V-shaped chamber and slide your knife blade in and out by
applying light pressure. About 5 to 6 strokes will be enough to provide sharpness required for slicing raw
vegetables and meat efficiently.

-WHETSTONE: Do you know how to sharpen cooking knives? If you love old traditional methods, so it
can be your best way to sharpen kitchen knives! But you have to know how to use Whetstone? Because
it’s not an electric or automatic knife sharpener? It is a traditional manual knife sharpener. This
Sharpening stone can be used by holding a knife.

In the way, a person is adapted to as it does not have specific slots and has a flat surface. The Knives
with blades of any kind of length can be sharpened. The type of stones they are made of varies to
provide different coarseness so that the sharpness provided can be varied.

Whetstone knife sharpener has some great features:

The price of a sharpening stone is relatively inexpensive compared to all the sharpeners mentioned
above. Like sharpening steel, it also does not take up huge space and can be stored anywhere a person
wishes for. The usage of a whetstone requires practice and experience as the knives need to be held.

And at a specific angle so that the proper sharpness can be provided to the cutting edges of the blade. A
lot of time is required to mend a badly deflected edge of a blade. And the best grit may be your good
choice for your kitchen knives.

Procedure: Place a wet paper towel under a whetstone to provide friction so that it stays in place. Lay
hones the knife blade flat on the whetstone and then slightly raise it at an angle of 15- degrees by facing
the knife away from you. Place your fingers on the other hand, in the middle of the blade carefully away
from the razor-sharp edge for avoiding any cuts. Drag the blade down the whetstone in a circular
motion from where you start, maintain the size of the angle. Also, do it several times until the desired
sharpness is gained. Make sure to do the procedure for both sides of the blade.

KNIFES
Chef's knife
Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to
allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade
also serves for chopping bone instead of the cleaver, making this knife the all purpose heavy knife for
food preparation. Chef's knives are most commonly available between 15 cm and 30 cm (6 and
12 inches), though 20 cm (8 inches) is the most common size.
Paring
A paring knife is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits
and vegetables, and other small or intricate work (such as de-veining a shrimp, removing the seeds from
a jalapeño, 'skinning' or cutting small garnishes). Paring knives are usually 6 to 10 cm (2½ to 4 inches)
long. An alternative way to peel vegetables and fruit is to use a peeler.

16th century French bookbinders used a tool also known as a paring knife (couteau à parer) to thin the
edges of the leather binding being prepared to cover a book in order to ensure it was neater and stuck
better to the board. The knife was a large piece of steel, very thin at the cutting edge, with a wooden
handle.

Boning
A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about
12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A stiff boning knife is good for
beef and pork, and a flexible one is preferred for poultry and fish.

Bread Knife

Serrated knives are able to cut soft bread without crushing it; one was exhibited at the World's
Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany). One
design was patented in the United States by Joseph E. Burns of Syracuse, New York. His knife had
sections of grooves or serrations, inclined with respect to the axis of the blade, that form individual
small cutting edges which were perpendicular to the blade and thus cut without the excessive normal
pressure required of a scalloped blade and without the horizontal force required by positive-raked teeth
that would dig into the bread like a wood saw. There were also sections of grooves with the opposite
direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both
directions in both hard and soft bread. Bread knives are usually between 15 cm and 25 cm (6 and
10 inches).

An offset bread knife 'doglegs' the handle above but parallel to the blade (rather than inline with it,
although some are angled), providing clearance for the user's knuckles. This design makes it easier for
the user to cut fully through the loaf without using an awkward grip, angling and 'see-sawing' the blade,
or needing to position the knife handle over the edge of the counter or cutting board. While fairly
specialized and unnecessary for most kitchens (and breads), the offset design is well-suited for high-
volume/'production' work where much bread - particularly e.g. crusty loaves of baguette-type bread - is
cut regularly and/or over long periods, to reduce fatigue. An alternative seen mostly in Europe is a
baguette "chopper" or "guillotine" - not properly a knife, and prone to produce more of a "crushing" cut
depending on the bread - but serving the same function.

Cleaver
A meat cleaver is a large, most often rectangular knife that is used for splitting or "cleaving" meat and
bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy
blade that is thick from the spine to quite near the edge. The edge is sharply beveled and the bevel is
typically convex. The knife is designed to cut with a swift stroke without cracking, splintering or bending
the blade. Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are
an essential tool for any restaurant that prepares its own meat. The cleaver most often found in a home
knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy cleavers with much thicker blades are
often found in the trade.

A "lobster splitter" is a light-duty cleaver used mainly for shellfish and fowl which has the profile of a
chef's knife. The Chinese chef's knife is sometimes called a "Chinese cleaver", due to the rectangular
blade, but it is unsuitable for cleaving, its thin blade instead designed for slicing; actual Chinese cleavers
are heavier and similar to Western cleavers.

A cleaver is most popularly known as butcher knife which is the commonly used by chefs for cutting big
slices of meat and poultry.

Utility
In kitchen usage, a utility knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm
(4 and 7 inches) in length. The utility knife has declined in popularity and is at times derided as filler for
knife sets. This decline is attributed to the knife being neither fish nor fowl: compared to a chef's knife, it
is too short for many food items, has insufficient clearance when used at a cutting board, and is too
fragile for heavier cutting tasks, while compared to a paring knife, which is used when cutting between
one's hands (e.g., carving a radish), the added length offers no benefit and indeed makes control harder
in these fine tasks. Some designs have a serrated blade.

Outside of the kitchen, the term "utility knife" refers to a cutting tool with a short blade which can be
replaced, or with a strip of blades which can be snapped off when worn.

Fillet
Fillet knives are like very flexible boning knives that are used to fillet and prepare fish. They have blades
about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under
the skin of fish.

Cheese knives

Cheese is varied and often challenging to cut. Accordingly, various styles of cheese knives and cheese
cutting utensils have been developed. A wire, rather than a knife, is often used to cut cheese.

Soft cheese
Soft cheese knives are specially designed for slicing soft cheese. They generally have holes in the blade
to prevent the cheese from sticking. Wire cheese cutters are also used.

Hard cheese
Hard cheese knives are specially designed for slicing hard cheese. They are sharp, so they can cut exact
slices, and often have a forked tip, allowing them to be used as a serving utensil as well. Cheese
slicers are also used.

Parmesan cheese
Parmesan cheese knives are specially designed for portioning very hard cheeses. They have very short,
thick blades that are forced into the cheese and then used as a lever to break off smaller portions.
(Slicing hard cheese is considered improper by connoisseurs, since the cheese - when broken apart - has
more surface area, and thus more air contact, which strengthens the apparent scent and taste of the
cheese.)

Japanese knives
Santoku
The Santoku has a straighter edge than a chef's knife, with a blunted sheepsfoot-tip blade and a thinner
spine, particularly near the point. From 12 cm to 18 cm (5 to 7 inches) long, a Japanese Santoku is well-
balanced, normally flat-ground, and generally lighter and thinner than its Western counterparts. This
construction allows the knife to more easily slice thin-boned and boneless meats, fish, and vegetables.
Many subsequent Western and Asian copies of the Japanese Santoku do not always incorporate these
features, resulting in reduced cutting ability. Some Western Santoku-pattern knives are even fitted
with kullen/kuhlen, scallops on the sides of the blade above the edge, in an attempt to reduce the
sticking of foods and reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the
santoku and its Western copies have become very popular in recent years with chefs in Europe and the
United States.

Sashimi bōchō
Tako hiki, yanagi ba, and fugu hiki are long thin knives used in the Japanese kitchen, belonging to the
group of Sashimi bōchō to prepare sashimi, sliced raw fish and seafood.

Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka. In Osaka, the yanagi
ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako hiki is usually used
to prepare octopus. A fugu hiki is similar to the yanagi ba, except that the blade is thinner. As the name
indicates, the fugu hiki is traditionally used to slice very thin fugu sashimi.

The length of the knife is suitable to fillet medium-sized fish. For very large fish such as tuna, longer
specialized knives exist, for example the almost two-meter long oroshi hocho, or the slightly shorter
hancho hocho.

Nakiri bōchō
Nakiri bocho and usuba bocho are Japanese-style vegetable knives. They differ from the deba bocho in
their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board
without the need for a horizontal pull or push. These knives are also much thinner. While the deba
bocho is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping
vegetables, as the thicker blade can break the vegetable slice. The nakiri bocho and the usuba
bocho have much thinner blades, and are used for cutting vegetables.

Nakiri bocho are knives for home use, and usually have a black blade. The shape of the nakiri
bocho differs according to the region of origin, with knives in the Tokyo area being rectangular in shape,
whereas the knives in the Osaka area have a rounded corner on the far blunt side. The cutting edge is
angled from both sides, called ryoba in Japanese. This makes it easier to cut straight slices.

Usuba bocho are vegetable knives used by professionals. They differ from the Nakiri bocho in the shape
of the cutting edge. While the nakiri bocho is sharpened from both sides, the usuba bocho is sharpened
only from one side, a style known as kataba in Japanese. The highest quality kataba blades even have a
slight depression on the flat side. This kataba style edge gives better cuts and allows for the cutting of
thinner slices than the ryoba used for nakiri bocho, but requires more skill to use. The sharpened side is
usually the right side for a right hand use of the knife, but knives sharpened on the left side are also
available for left hand use. The usuba bocho is also slightly heavier than a nakiri bocho, although still
much lighter than a deba bocho.

Usuba bōchō
Usuba knives are Japanese knives used primarily for chopping vegetables. Both the spine and edge are
straight, making them resemble cleavers, though they are much lighter.
Deba bōchō
Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to
30 cm (7 to 12 inches) long with a curved spine.

Chinese chef's knife

A Chinese chef's knife — sometimes referred to as a càidāo (Chinese: 菜刀, which literally means
"vegetable knife"), a Chinese cleaver or a "chopper", is the rectangular-bladed, all-purpose cooking knife
traditionally used in China, Vietnam, Cambodia and many other Asian countries to prepare a variety of
meats, fish and vegetables. The popularity of this style of knife has spread with the associated cuisines.
They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-
bladed and designed for slicing, finely chopping and mincing vegetables, fish and boneless meats.
Heavier gǔdāo (Chinese: 骨刀, "bone knife") are produced and are used much like Western-type meat
cleavers to prepare large sides of beef, pork and other boned meats. However, Chinese-style knives of
this weight are not common in the West.

Caidao or so-called 'Chinese cleaver' is not a cleaver, and most manufacturers warn that it should not be
used as a cleaver. It is more properly referred to as a Chinese chef's knife and is actually a general-
purpose knife, analogous to the French chef's knife or the Japanese santoku. The confusion arises from
the fact that Chinese chef's knives are rectangular and that some (particularly older, traditional knives
made of carbon steel) have somewhat heavy blades. Also, the fact that the blade is heavier toward the
tip encourages skilled Chinese chefs to use a swinging or "tapping" stroke as well as a "pushing" stroke.
However, the edge has the gradual bevel of a chef's knife and will most probably be damaged if used for
splitting bone. Actual cleavers in China have the same profile as chef's knives but have much thicker
blades with a sharp bevel and heavier handles.

Modern Chinese knives are sold under three general classifications throughout China: Caidao (slicers),
choppers and Gudao (cleavers). The general distinction lies in the thickness of the blade. Choppers are
the most common all-purpose Chinese knife. Choppers have thicker blades than slicers but are not as
thick and heavy as cleavers. Choppers are used for slicing, chopping and mincing meat, vegetables, and
herbs. Choppers are suitable for chopping through thin, soft bones such as fish and poultry. Slicers,
referred to as Caidao (vegetable knives) by the Chinese have the thinnest and sharpest blades. Slicers
may have the same shape as choppers, or they may have less width and appear like Japanese Nakiri
knives. Slicers are used for cutting vegetables, mincing herbs, and slicing thin strips of meat for stir
frying. The thin blade makes slicers unsuitable for chopping any bones. Cleavers, which are referred to
as bone choppers by the Chinese have thick heavy blades. In Chinese homes, cleavers are typically used
for chopping up pork ribs or for preparing hard-shelled seafood such as lobsters.
The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to
28 cm (7–11 inches) in length. Traditional knives had a simply forged, carbon steel blade with a long,
ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a
full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the
center of a round, wood dowel, then bent over and hammered into the end of the handle to retain it.
Newer models, particularly those made in Japan or Germany, have full-width tangs, and riveted or
injection-molded handles, but these handles generally retain something of the traditional, round cross-
section. The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round
handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its
edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables.
The broad rectangular blade also serves to scoop up chopped food for transport to the wok or bowl.
Although it may seem unwieldy, skilled practitioners worldwide may be observed using this style of knife
for everything — even carving and fine work normally accomplished with a paring knife.

Small knives
Peeling or tourné knife
Also known as a bird's beak knife, a peeling knife has a pointed tip that curves downward (sometimes
upward) and from side to side (towards the blade). It can be used to cut decorative garnishes (such as
rosettes or fluted mushrooms), slice soft fruits, or to remove skins and blemishes. It is also used to make
a cut known as a tourné cut in vegetables such as carrots. It is a specialized type of paring knife.

Decorating
A decorating knife is any knife with a blade designed to make a decorative cut. The most common
pattern is a simple zigzag. Decorating knives are used for making fancy cuts for garnishes and
presentation.

Trimming
Usually about 5 cm to 8 cm (2 to 3 inches) long, a trimming knife has a small, curved blade that is shaped
somewhat like a boning knife. Trimming knives are ideal for small tasks such as decorating and peeling.

Fluting
Usually about 5 cm to 10 cm (2 to 4 inches) long, a fluting knife has a small blade that is very straight.
Fluting knives are ideal for small tasks such as decorating and peeling.

Specialty knives
Tomato
A tomato knife is a small knife with a serrated blade. Typically about the size of a utility knife, tomato
knives are ideal for cutting through the tough skin and soft flesh of tomatoes.

Oyster
An oyster knife has a short, thick blade that is used to pry open oysters and separate their meat from
the shell (shucking). Some models have a shield built into the handle that prevents the knife (and hand)
from slipping and going too far into the shell. The handle is normally thick and short, with a bulbous end.
Some notable styles include:

 French: This has a straight, thin blade suited to Ostrea edulis, a common oyster in France.
 Providence: This type is long and narrow.
 New Haven: The blade is fairly wide and blunt. The tip is angled upward.

Deveiner
A deveiner or deveining knife is a small knife used to remove the colon ("vein") from the back of shrimp.

Grapefruit
A grapefruit knife has a long, fat, dull blade that is used to separate the flesh of a grapefruit from the
peel and inner membranes. The blade is usually serrated, with a blunt tip. Some knives even have a
different blade style on each end of the handle – one for the inner membrane, one for the peel – and
some have a double blade at the inner membrane end, to cut on both sides of the membrane.

Chestnut
A chestnut knife is used to score a chestnut with an "X" cut prior to roasting, so that steam does not
build up inside and cause the nut to explode. They have very shallow blades so that they can cut through
the shell without cutting through the nut inside.

Other knives
Mincing
Also known as a mezzaluna (Italian: "half-moon") because of the shape, a mincing knife is a semicircular
highly curved blade with a handle that allows the blade to be rocked back and forth repeatedly on a
hard surface. This rocking motion is ideal for mincing and chopping. Some mincing knives are supplied
with a wooden cutting board with a circular bowl-shaped indentation that matches the curvature of the
knife. Some models have two blades that are parallel to each other to increase their mincing power.

Large mezzaluna-like knives with shallow curves are sometimes used to cut pizza, though the rolling
pizza cutter is more common for this purpose.

VEGETABLES CUTS

-CHIFFONADE – Leaves are curled and thinly sliced.

-JULIENNE – 3mm thick slices, 5cm long, usually used for braising, frying, steam cooking, decorating, or
consuming raw.

-BRUNOISE – Small cubes, varying in size. Usually made from the Julienne cut. Perfect for fillings and
Sauteéing. Very used for salads and vinaigrettes. COGUMELOS E CEBOLAS.

-PAYSANNE – Several shapes for vegetables, such as: cubes, round, oval, losangles. Tend to be 2cm on
each side.

-DEMIDOV – Makes the vegetable wavy, is made using with specific machinery, usually used for
potatoes and cucumbers.

- BATTON – Tipical french fries cut. Small sticks with 1.5cm thickness and 7cm long.

- JARDINIÉRE – Square-shaped cut 5 to 6mm each side and 2cm long.

-CHIPS – Thin, round cuts, usually 1.5 to 2mm thick.

-GOMES – Usually used for rustic preparations, half-moon shaped. Very used for potatoes and
tomatoes.

-MIREPOIX – Vegetables are cut as small cubes 8mm-sided. Common to be used with rice, meats and as
complement to sauces.

RED MEAT CUTS

T-bone: Combination of two noble cuts: the core of the tenderloin, and the end of the striploin. The cut
is cross-sect and makes the spine bone visually looking like a “T”, separating the two cuts.

Neck: Neck meat is a bovine cut made of muscular fibers, conjunctive tissue and fat. Considered a very
low-level meat. Takes a long time to cook.

Chuck: Considered a low-level meat, relatively thin. In cooking, used in braising, roasted and stewed.
Can also be used minced and in steaks.

Brisket Point End:  Bovine breast demands a long time of cooking, for having a large quantity of
muscular fiber. Considered a low-level meat. Main dishes made with this cut are pastrami, carpaccio, or
the Argentinian stew Puchero.

Shoulder Clod: This cut is located on the front legs. A very good meat for stews, pot roasts and similars.
A juicy and tender meat. Very similar to Knuckle.

Flank Steak: Composed by the abdomen’s wall, located at the animal’s flank. Has long fibers, nerves and
fat. It’s a small, juicy and tender cut, so it’s very appreciated in barbecues. Can also be used in pot
roasts, stroganoff recipes, among others.

Tenderloin: weights approximately 2kg. Considered a noble meat, extremely tender and juicy, however
not very tasty. Requires good seasoning and sauce. Ideal for thick, raw steaks

Rib Roast: A meat with long cooking time, used in stews and pot roasts. Low-level meat with a
distinctive taste.

Striploin: located by the tenderloin’s side. A noble, tender meat, with a thin inner side and the outer
side having a thick fat layer. Indicated for roasts and steaks. Famous for the “Bife à Cavalo” recipe,
famous in the Brazilian cuisine.

Neck Steak: Meat with uneven texture and a high amount of nerves. Considered a low-level meat, which
demands a high cooking time. Can be used in roasts, stews and cooked recipes.

Rump Steak: A high-level meat, considered by many the “queen of meats”. Soft fibers, and extremely
flavorful. One of the most versatile cuts. The whole cut measures about 80cm and from it you can
extract five other different cuts: the rump skirt, the sirloin cap, baby beef, the tender steak and the top
sirloin. It’s used to prepare steaks, boiled meats, stews, roasted recipes, and so on. Also very used in
barbecues.

Knuckle: A high-level meat with soft fibers. It can be used to prepare steaks, stews, and diced meats.

Outside Flat: Also known as chandanca, a meat with long and hard fibers, and fat localized in the
external part of the cut. Its cooking time is long. Used to prepare stuffed meats, stews, and roasted
beefs.

Topside: made out of shorter, softer fibers; with nerves and fat. A softer meat than the Outside Flat, and
is great in stews, scallops, Milanese steaks, diced meats and rolled steaks. Can also be minced.

Eyeround: Considered a high-level meat, with long, thin fibers, in a rounded shape. Although being high-
level, it’s a dry, hard, and not very juicy meat.

Shin: Composed by overlapped muscular masses. Indicated to prepare meat broths, pot roasts, and
soups.

Shank: Considered a low-level meat, however has a high-status in Italian cooking, with the “Oso-buco”
cut.

Rump Skirt: Famous for its tenderness and juiciness. Not very flavorful, so needs a good sauce.

Sirloin Cap: Extremely tender, flavorful and juicy. The most famous barbecue parlour cut. Can be served
whole or in steaks, but can be also used to prepare stews, in the oven or simply fried. The best part of
the cut is the tip.

Hump Steak: it’s the hump of the Zebu bovines. Also known as “Giba”. Its characteristic is the fat in
between, which grants it flavor and softness. Very used in barbecues. Very slow cooking time.

---

CHICKEN CUTS
CHICKEN BREAST: Low-fat, low amount of skin when compared to the other cuts. Can be served roasted,
grilled, fried, marinated, cooked and shredded. It’s a versatile cut, but demands some care in preparation
in order not to lose its juiciness. It’s also present in dishes like stroganoff, chicken salad, pie fillings, as well
as chicken steak dishes such as Milanese and Parmegianna

THIGH AND LEGQUARTER: It’s possible to make both of them either in the oven or in the grill. Both cuts
have high fat amount, but are juicy and often used in broths, soups and stews to enhance the taste. Just as
chicken breast, the deboned legquarter can be shredded.

3-JOINT WING: Always welcome in barbecues, the 3-joint wings are also known as “wing’s thighs”. This cut
also presents high fat amount and a lot of skin, and a low amount of muscular tissue. It’s a great
apperitive. Can be served roasted or fried.

CHICKEN FILLET: Also known as “chicken tenderloin”, due to its similar shape. Differently from the chicken
breast, it’s juicier and tastier. It’s recommended to consume it grilled, but it’s also possible to create
elaborate dishes with it, such as strogonoffs, as it’s a very tender meat.

GUTS, FEET AND NECK: Both feet and neck are made by skin, bones and cartilage. Usually they’re used in
soups and broths. The guts are usually used in farofas, in Brazillian cuisine, and sauces. The chicken heart is
ideal to be served as an appetizer, while it’s common to use the liver to make pate. The gizzard can be
used in soups, for example, but needs to be very well cooked as it’s not so tender.

PORK CUTS:

01. Pork Chops:

One of the most popular pork cuts. It can be matched with an endless number of accompaniments. It
can be fried, grilled, roasted, and even panned. Depending on how it’s cut, it can get juicier and
tenderness, and a new name: PRIME RIB.  

02. Pork Loin

One of the most rich and versatile pork cuts. The cut can be found whole, in stripes, or cubes. It can be
prepared in several ways.

03. Leg

Derivated from the loin, its texture makes it as noble as the ribeye steak in bovines. Can be cut in several
ways, and prepared in several ways as well.

04. Pork Tenderloin

Derivated from the loin, it’s soft, flavorful, and matches distinct accompaniments. Excellent cost-benefit
and can be found as steak, medallion and scallop.

05. Pork Belly

Also known as “Pancetta”, it’s a versatile cut with distinct flavor. However, it grants a crunchy cover
when prepared in the oven or grilled. Besides being a juicy cut, it’s from the belly that comes the
beloved Bacon.

06. Foot

Can be boned after cooked. Used in German Cuisine (Schweinshaxe) and in Brazillian cuisine (Feijoada).

08. Ham

This famous and juicy cut includes several others. Can be prepared as a whole, roasted in the oven or
barbecued, or sliced in scallops or cubes.  

09. Shank

A naturally juicy cut, great to be roasted and besides the traditional seasoning, it can be served stuffed.
10. Loin

Completes light, commonfolk dishes, and also found on barbecues. Can be prepared stuffed and
roasted, but lack of care can make it dry.

12. Pork Ribs

Pork lovers cannot resist this cut. The rib preparation demands more attention in order to keep its
juiciness. It can be marinated or with dry seasoning.

15. Pork Tenderloin

One of the most flavorful cuts, it’s a sub-cut of the loin, and can be seasones in several ways. Can be
grilled or roasted in the oven.  

18. Tail

Mostly composed of skin, fat, cartilage and bones, used in the brazillian Feijoada to grant it a unique
flavor.

19. Cheeks

Famous for its deep flavor, should be cooked to obtain a tender texture. Can also be used to obtain a
good crackling.

20. Knee

A sub-cut from the Ham, can be used in the Feijoada, and in the German dish Eisbein.

21. Ear

Can be cooked or fried. Also used in the Feijoada.

22. T-Bone

As in the bovine cut, it’s a mix of two cuts, separated by a T-shaped bone. Requires technique in order
not to ruin one side while cooking or grilling the other.

23. Prime Rib  

Its characteristics are the bone in it and the unique flavor. Prepared in a grill and served with mashed
potatoes is the traditional way to serve it.

24. Ribeye

A tender meat derived from the rib, great to be fried or grilled. Seasoning for the ribeye is simple and
easy to prepare.

25. Boston Loin

One of the thinnest cuts. Has less fat than chicken meat and offers a fast and easy prepare, easily
combined with accompaniments.

FISHES:

Pangasius

The Pangasius, also known as “panga”, has white meat, firm texture and mild flavor. It has no bones, and
is sold cleaned in fillets. Very versatile in the kitchen, as it’s a good fish to fry, roast, grill and cook, pan,
stew, prepare with sauces, and so on.
Pollock Walleye

Walleye Pollock is very appreciated for its thin and white meat, with a good and firm texture, and like
the pangasius, a delicate flavor. It also allows versatility in preparation. It’s a good fish to fry, bake, cook,
pan and grill.

Hake

Thinner than the haddock, it’s still among the most popular fishes, as its fillet has no bones in it. With a
stronger taste, but still pleasant, and easily smoothed with lemon and salt, pepper, leek or parsley. It can
be used as filling for crabcakes, prepared panned, fried, cooked, stewed, in coconut milk, baked with
potatoes, or roasted in the oven.

Haddock

Indicated for those on a diet, as it has low calories and low fat. Very popular due to these factors.
Frequently used in Ceviche, but can also be roasted, baked, fried as fillets, served with sauces or grilled.

Tilapia

Very mild flavor when compared to similar fishes. Can be combined in diverse ways. Great option for
diets as well. Can be fried, grilled, baked, roasted, served with sauce, à parmegianna and can even be
served as sashimi.

Sole

Considered by chefs as one of the the best fishes. Its white and tender meat makes it one of the best
options for diets. The sole fillet can be made in the oven, fried, steam cooked, grilled in butter, stewed,
served with shrimp sauce, white sauce, coconut milk, fried, à Milanese, marinated, and in several other
ways.
Pollack

With flavor similar to the Hake, white meat and no bones, it can be made into stripes, fried as fillet,
grilled, baked in the oven, served with sauces or stewed.

Shark

Boneless, strong flavor and very soft meat, the shark is considered a great fish for muquecas, stews, to
be roasted or panned. Prepare it still frozen in order to preserve the flavor and keep it juicier.

Salmon

Among the most looked for fishes to compose gastronomic recipes. Its light and flavorful meat can be
used in diverse ways, such as tartars, carpaccios, ceviches, or even simpler ways such as oven baked,
grilled, and the traditional passion fruit sauce.

Codfish

Very frequently consumed during the Easter in Christian countries, which ends up making people not
realize this fish can be prepared in several other ways. The most common preparations are the codfish
cake and the codfish with potatoes, but it can also be prepared as pies and soufflés. It can also be
prepared in the oven and as gratin.

PASTA

Pasta Fresca (fatt a in casa):  arti sanal-made, made with wheat fl our, egg, and eventually
water or white wine. There are also fresh home-made pasta made without eggs.
Pasta secca: based on hard wheat semolina and water, rarely made at home. Even the
most experienced chefs prefer to let the fabricati on of this kind of pasta to factories.
There are special versions for this professional pasta that are made with eggs. In Pasta
Secca, we have two groups:
Pasta Lunga (long pasta):  pasta longer than 10cm in length: spaghetti , bavete and
tagliatelle.
Pasta Corta (short pasta):  shorter than 10cm in length: rigantoni, farfalle, risoni.

Short Pasta:

Farfalle: also called “bowti es”, it’s a short pasta of approx. 35mm, indicated for soups,
salads and stews.

 
Gnocchi: diff erently from the potato-made gnocchi, typical of Campania, from the south
of Italy, it is dry and hollow as a small shell, around 30mm in length. Matches well with
minced meat sauces or even pestos.
 
 Penne: short, thin tube typical of Campania. When marked as “rigat” it means the pasta
has ridges that help retain the sauce and make the pasta juicier. Also, this rule is valid for
all “rigati ” pastas. Ideal for tomato sauces and sauté vegetables.

Rigatonni: large and short pasta. Can also be “rigati ” and ideal for juicier sauces such as
the penne, but accepts meats bett er than the penne. The Schiaff oni (picture to the right)
is a larger version that can be stuff ed.

 
Orecchiett e: typica of the Puglia and gets the name for resembling a small ear. Also
known as “mix” or “dragged” (the movement you make with your hand to make it,
dragging the fi nger over a small ball of dough), matches perfectly with vegetable sauces
such as broccoli and anchovies. Ranges between 1.25 and 1.35mm in thickness.

 
Casareccia (massa caseira):  both this pasta and the fusilli (middle picture) and fricelli
(right picture) are small, rigged and wavy, helping to retain sauce. This versati le shape
allows creamy sauces such as Bolognese, but also allows lighter sauces such as tomato
and half-opened vegetables.

 
 
Lumache regate: the extravagant snail shape and ridges give name to this Liguria pasta.
It’s perfect for heavier sauces, but with enough fl uidity to enter the ridges. They’re
usually 39mm long and thickness varies between 1.16 and 1.28mm.
 
Pasta a riso: pasta shaped as rice grains. This minimal size works very well as soups and
stews. In this case, it also works well for salads and even in a fake risott o that can
become ready in a few minutes. But be careful – once cooked, it doubles in size.

 
 

Tortellini: small cuts of thin pasta fi lled with cooked meat (usually pork loin, ham, and
bologna) and folded, typical of Bologna and Modena. A close relati ve to cappelletti , and
works on the same functi on in broths and sauces.
 
Long Pastas: 

 
Bavett e: pasta originated in Genoa, long and thin, like a fl att ened spaghetti . It was
created to sustain the traditi onal Genoese pesto, but will work well with any kind of
vegetable and also fi shes.

 
Bucati ni: also known as perciatelli, it’s like a thick spaghetti with a hole in the middle.
The name, freely translated from Italian, would be “trespassed hole”. Typical from Lazio,
specially Rome, where it’s considered a perfect match between long and short pastas due
to the central hole. In Italy, it usually accompanies butt ery sauces, pancett a or guanciale
(pork cheek lightly curated), vegetables, cheese, eggs, and anchovies (or sardines). The
average cooking ti me is 9 minutes.

 
Linguine: similar to the bavett e and trenett e, it’s also long, thin and fl at. The name
means “litt le tongues” in Italian. Was also created in Genoa and its traditi onal
preparati on is the linguine alle vongole or trenett e al pesto.
 
 
Capellini: Originated from the center-northern region, the Capellini has a suggesti ve
name, resembling thin hair, almost childlike. In fact, it’s also known as “angel’s hair”, due
to its elegant and delicate shape. Matches light and simple sauces such as tomato with
basil and soups. Will also work well in the oven, to preserve its nest-shape. In order to
keep its quality, must be cooked for a maximum of 3 minutes.

 
 
Fett uccine: small ribbons, in Italian. A pasta made with eggs and fl our, very popular in
Roman cuisine. It’s also long and fl at, but larger than linguine and tagliatelle. Usually
eaten with meat ragu or ragù di pollo (chicken ragu). It’s more common in the “fresca”
version (home-made), but there are also dry versions. The colored versions usually are
made with carrot, beets, or spinach in the dough.
 
 
Pappardelle: The name comes from the verb “pappare”, from the Italian “to devour”. The
shape of long stripes is similar to the fett uccine but even larger (2cm). It’s so popular in
Italy it has its own festi val: Sagra delle pappardelle al Cinghiale (Pappardelle with Boar
Festi val), which happens every year in August, in the city of Gemmano, in Emilia-Romagna
region.
 

 
Ziti : a round and long pasta, from the family of dry, perforated pastas. Originated from
Campania, its diameter is 5.7mm. According to traditi on, this shape is broken into
irregular shapes with the chef’s bare hands before being boiled. Usually served with ragù
alla Genovese or napolitana sauce, with grinded Parmesan cheese or pecorino.
 
 
Spaghetti : by far the most popular pasta in Italy, and probably in the world. Its origin
mixes itself with the origin of pasta itself, creati ng controversy on who would be its true
inventor: Chinese, arabs or sicilians. No one knows for sure. But who perfected, adopted
and bapti zed were the napolitans. In 1842, Antonio Viviani gave its name, which is a
diminuti ve from Spago (rope), due to its shape reminding round stripes. Originally, they
were longer than 50cm, but as ti me passed they were reduced to its actual size of 25cm
for practi city and storage matt ers. Usually served with tomato sauce, but also a great
partnet of carbonara and seafoods.

SPICES:

Saffron

Saffron is a very famous spice thanks to the Spanish Paella. When used, it brings a vibrant color to
dishes, besides a delicious aroma. Also, it makes dishes spicier and is usually used in sauces.

Coriander

Present in several Brazilian recipes, coriander has a pleasant aroma and goes well with fishes, seafood
and vegetables.

Cardamom

Cardamom is an Indian spice, a cousin to ginger. It can be used as a substitute to braised garlic in rice
and preparing Indian recipes. Besides, it’s worth to say it assists the bowel’s functions.
Curry

Curry is an Indian spice, made of a combination of 65 different kinds of spices. It can be used in rice,
potatoes, birds and several other ingredients.

Tarragon

Frequently used in sauces, salads and soups, tarragon has a spicy flavor, very characteristic.

Nutmeg

It can be found ground or whole. Its taste and aroma are very peculiar, and it’s ideal for candies,
desserts and cakes. It’s also very used in Bechamel sauce.

Paprika

Paprika is the dust extracted from the sweet red bellpepper. It gives color and flavor to dishes.

Black Pepper

Black pepper is very common to be added during the final steps of preparation, as it is able to open the
taste buds, helping us to better taste the ingredients.

PASTRIES

ALFAJOR: Pastry strips filled with dulce de leche.

BAKLAVA: An Ottoman pastry that is rich and sweet, made of layers of filo pastry filled with
chopped nuts and sweetened with syrup or honey.

CANNOLI: Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling
usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized
proportions typically found in Piana degli Albanesi, south of Palermo, Sicily.

CHERRY PIE: A pie baked with a cherry filling. Traditionally, cherry pie is made with tart rather than
sweet cherries as it is easier to control how sweet the pie eventually becomes and also eventually
translates to a sharper taste. Morello cherries are one of the most common kinds of cherry used, but
others, like the native black cherry, are also occasionally utilized.
CHOUX À LA CRÉME: A light pastry dough used to make profiteroles, croquembouches, éclairs,
French crullers, beignets, St. Honoré cake, Indonesian kue sus, churros and gougères. It contains only
butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam
during cooking to puff the pastry.

CROISSANT: A buttery flaky bread named for its distinctive crescent shape. Croissants are made of a
leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in
succession, then rolled into a sheet, a technique called laminating. Croissants have long been a staple of
French bakeries and pâtisseries. The Kipferl – ancestor of the croissant – has been documented
in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made plain
or with nut or other fillings (some consider the rugelach a form of Kipferl). The "birth" of the croissant
itself – that is, its adaptation from the plainer form of Kipferl, before its subsequent evolution (to a puff
pastry) – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery
officer, August Zang, founded a Viennese Bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in
Paris. This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly
became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-
century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its
crescent (croissant) shape.

ÉCLAIR: An oblong pastry made with choux dough filled with a cream and topped with icing. The dough,
which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry
bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or
chocolate-flavoured pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and
iced with fondant icing. The éclair probably originated in France during the nineteenth century.

EMPANADA: A stuffed bread or pastry baked or fried in many countries in Western Europe, Latin
America, and parts of Southeast Asia. The name comes from the Spanish verb empanar, meaning to
wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The
stuffing usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others.
Empanadas trace their origins to Galicia and Portugal. They first appeared in mediaeval Iberia during the
time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto
de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French,
and Arabian food.[34][35] In turn, it is believed that empanadas and the similar calzones are both derived
from the Indian meat-filled pies, samosas.

FA GAO: A Chinese cupcake-type pastry made with rice flour and yeast, the batter is typically left to rest
for fermentation (such as overnight) prior to being steam-cooked. Commonly consumed on the Chinese
New Year.

GUSTAVUS ADOLPHUS PASTRY: Pastry named for King Gustavus Adolphus of Sweden, eaten every year
on his memorial day, Gustavus Adolphus Day, 6 November. There are different recipes, but what they all
have in common is a portrait of the king on top, made in chocolate or marzipan.

LATTICE: A pastry used in a criss-crossing pattern of strips in the preparation of various foods. Latticed
pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows
fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling.
[59]
 Pictured is a strawberry-rhubarb pie with lattice pastry.
LEIPZIGER LERCHE: A pastry of Leipzig, Germany, the name originates from the singing
bird lark (German:Lerche), which was roasted with herbs and eggs or served as a filling in pastries. In the
year 1720 alone, 400,000 larks were sold in Leipzig as a delicacy. A typical version consists of
a shortcrust filled with a mixture of crushed almonds, nuts and a cherry. The cherry symbolises the heart
of the bird. It is topped with a grid of two crossed dough strips. The term Leipziger Lerche has been
protected by the saxonian bakery guild since 2004.

LOTUS SEED BUN: A Chinese pastry found in China, prepared by steaming a yeast-based dough and
contain a lotus seed filling. It can be classified as a dim sum, though not exclusively so.

MACARON: These have a debated origin but the earliest form of modern macaron was likely baked
in France in the 1800s. French macarons are made with a mixture of almond flour and confectioners'
sugar which is folded into a meringue of stiffly beaten egg whites. This mixture is tinted with food
coloring and baked into disks, which are sandwiched with buttercream, ganache, or curd. Known for its
smooth skin, ruffled feet, and delicate texture.

PASTEL: A name given to different typical dishes of many countries of Hispanic or Portuguese origin. For
example, In Brazil, a pastel is a typical fast food Brazilian dish, consisting of thin pastry envelopes
wrapped around assorted fillings, then deep fried in vegetable oil.

SAMOSA: A fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils,

ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular.
Samosas are often accompanied by chutney. Samosas are a popular appetizer or snack in the Indian
subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula,
the Mediterranean, the Horn of Africa, North Africa, and South Africa.

TAIYAKI: A Japanese pastry shaped to resemble a bream or Asian carp and filled with red bean paste or
other fillings such as custard and chocolate. It is derived from the similar Japanese pastry Imagawayaki.
Taiyaki is also popular in other East Asian countries such as South Korea where it is known
as bungeoppang.

FRUITS:

It’s hard to beat fresh, sun-kissed June strawberries or the crunch of a fall apple. Although most fresh
fruits are considered at their best when raw, cooking can intensify flavors and create appealing textures,
especially in unripe fruit. Cooked fruits can be served as side dishes, desserts, sauces, compotes or main
dish components.

Cooking Methods
Fruit can be cooked using moist- or dry-heat methods. Poaching, stewing and other moist-heat methods
are wonderful for dressing up plain fruit. Sauces and compotes are usually made using moist-heat
cooking.

Follow these tips for cooking fruit using moist-heat methods:

• Pears, apples, peaches, nectarines, plums and apricots are commonly poached fruits.
• Figs, grapes, quince and bananas will also poach nicely.
• Use just enough liquid to cover the fruit.
• Keep fruit pieces uniform in size for even cooking.
• Let fruit rest in poaching liquid for 20 minutes after cooking to allow the flavor to be absorbed.
• Some fruits, such as berries, will not hold their shape after poaching or stewing, but they make a good
hot fruit sauce.

Dry-heat methods that enhance fruit include grilling or broiling, roasting or baking, and sautéing. No
matter what method you use, take care not to overcook fruit. Exposure to heat breaks down fruits’ cell
walls, which results in water loss. The less time fruit is exposed to heat, the better it retains its shape.
Quick cooking methods are best for ripe fruit.

If roasting, grilling or sautéing fruit, follow these tips:

• Apples, apricots, bananas, pineapples, peaches, plums, pears, cherries and figs are excellent fruits for
dry cooking.
• Keep pieces uniform in size for even cooking.
• Be careful not to overcook the fruit or it will become mushy.

Selecting Ingredients
Almost any fruit can be cooked. Ripe, sweet fruit needs little or no added sugar. Slightly underripe fruits
are less sweet, but firmer and perfect for poaching.

Use spices to enhance the natural sweetness of cooked fruit dishes. Cinnamon, nutmeg, clove, star
anise, ginger, cardamom, black pepper, chilies, vanilla and saffron are commonly paired with fruits.

Herbs like mint also complement many fruits. Rosemary and sage work well with cooked fruits paired
with meats — for example, sage with apples and chicken. Lemon verbena and lavender are flavorful
additions to a poaching liquid. Other herb and fruit combinations include oranges with thyme, peaches
with rosemary and strawberries with sage.

Wines, spirits such as rum, whiskey or fruit brandies, and fruit juices used in combination with water and
sugar add flavor to poaching and stewing liquids. Flavored liquids can also be used to deglaze the pan
after sautéing fruits to make a delicious sauce.

With dry-heat cooking methods, added sugars are used primarily to add sweetness. In poaching or
stewing fruit, however, sugar also helps retain the shape of the fruit. The standard ratio for a poaching
liquid is 1⁄3 to 1⁄2 cup of sugar to 1 cup of liquid. Light poaching liquid is made with 1⁄4 cup of sugar to 1
cup of liquid and is used for firm or slightly underripe fruit. Heavy syrup made of 2⁄3 cup of sugar to 1 cup
of liquid is needed for poaching very ripe or soft fruit.

When making a fruit sauce like applesauce or pear sauce, sugar is used for sweetness and should be
added at the end.

Serving Cooked Fruits

Panna cotta with blackberry compote. Roasted cherries over frozen yogurt. Peaches poached in lemon
verbena and lavender. These dishes are a far cry from the stewed prunes vintage cookbooks tell us were
popular in the 1800s.

Cooked fruit goes way beyond dessert today, appearing in salads, side dishes and main courses. Serve
whole-grain pancakes or waffles with a flavorful fruit compote instead of syrup. Try banana-pecan
compote, peach and cherry sauce or a warm berry compote. Cooked fruits are also at home with main
dishes. Pork medallions with apple-raisin cinnamon compote, citrus chicken with grilled tropical fruit,
and cod with orange and fennel compote are flavorful ways to showcase fruit and to fit more servings
into a daily diet.

Cooked fruits also make excellent side dishes. Try fresh gingered pear sauce or grilled pineapple,
nectarine or pear as a side dish or in a salad. Even pizza can be topped with fruits such as pears or figs
with goat cheese.

DAIRY PRODUCTS

MILK

Whole cow’s milk is composed of about 88% water, plus 3-4% proteins made up mostly
of whey and casein (also called curds), 5% sugar in the form of lactose, and 3-6% fat.  
Milk is slightly acidic, about 6.5 Ph, and contains, salt, calcium and other minerals.
Reduced-Fat Milk, formerly called 2%, has a reduced fat content, and Non-Fat Milk, also
known as skim milk, has nearly all of the fat removed.

CREAM

Half & half, light cream, and heavy cream are derived from milk producti on and contain
higher butt erfat making them thicker and richer in taste and texture.
CULINARY PREPARATIONS WITH DAIRY PRODUCTS

In cooking and baking milk adds moisture and fl avor. It also provides body and the
sugars in the milk help in Maillard browning. Proteins in milk will easily coagulate and
curdle if not stabilized with starch such as a roux.

Milk can be foamed but does not hold its shape well. The process of foaming milk for
espresso coff ee drinks is tricky because foams hold bett er when cool rather than hot.  
Steaming the milk just on the surface creates bubbles that heat enough to unfold the
whey proteins into a web. Skim milk tends to create greater volume.

Milk and cream will curdle through the additi on of acids such as vinegar, lemon juice or
citric acid. Fresh cheese can be made by simply warming the milk or cream to 180-190°F
with some acid and salt. The curds will coagulate on the surface and can be drained
through cheesecloth.

Cream is a very stable product and can be heated and even boiled without the fear of
curdling. That’s because the butt er fat in the cream surrounds the casein proteins to
keep them from coagulati ng. Only heavy cream with 30-40% butt erfat will form a stable
whipped foam. 

Freezing milk or cream is not recommended as it breaks up the fat and proteins and
creates a curdled effect. Pasteurized milk stored below 40˚F/5˚C should remain drinkable
for 10 to 18 days.

CULTURED DAIRY PRODUCTS

Milk or cream is someti mes combined with bacterial cultures to create thickened
products that usually have a fermented or soured eff ect. Crème Fraîche, a French
cultured cream can be used interchangeably for cream. Mexican Crema Fresca is a
similar type of cultured cream and used the in the same way. Sour cream is an American
cultured cream that is very thick and more acidic. Yogurt is treated with lacti c acids that
thicken it and give it a light tang.

BUTTER

Butt er consists of minimum of 80% fat and 16-20% water protein, lactose, and salt
making up the remainder. The liquids in butt er are referred to as milk solids. Some
European style butt ers will contain 82-85% fat. Butt er usually comes as unsalted sweet
cream or salted butt er varieti es. The salt will extend the shelf life but unsalted butt er is
used more in professional cooking and especially baking and pastry producti on. Cultured
cream butt er is common in Europe using lightly soured raw cream. Salted butt er contains
1-2% salt.

CULINARY PREPARATIONS WITH BUTTER

Clarifi ed butt er, also known as ghee in Indian cooking, is bett er for high-heat cooking
because it has a smoke point of between 450°F and 475°F, as compared with about
 300°F/150°C for whole unclarifi ed butt er. It has a longer shelf life than ordinary butt er
and can be kept at room temperature.

 Butt er is an emulsion of fat and liquid.

 Butt er provides richness and mouth feel.
 Butt er is versati le by itself, as an emulsifi er in sauces, or as a cooking medium.  
 Whole butt er will burn more easily because of the milk solids.
 Clarifi ed butt er removes the milk solids which raises the smoke point and extends
the shelf life.
 Butt er is browned intenti onally in some culinary preparati ons to add fl avor.

DAIRY FOAMS

When gasses like oxygen (H₂O) or nitrous oxide (N₂O) are injected into milk or cream foams
of diff erent textures are created.  Dairy foams happen because whey and casein  in the milk
protein becomes denatured forming a thin fi lm that traps the gas and creates bubbles.
Foams may be light and airy bubbles, frothy or dense, or thick like an  espuma. Whether you
are creati ng hot varieti es accompanying coffee drinks or cold dessert creams, temperature
and fat content are criti cal factors in creati ng foams.

Heavy cream with 30-40% butt erfat forms a stable cold foam because the fat surrounds the
denatured proteins and holds the air in place. But whipped cream will easily fall if it gets
too warm. Stabilizers, including lecithin, agar, gelati n, and xanthan gum can be added to
foams to create greater volume and steadiness.

Foams made with milk are less stable than cream and don't hold up as well unless combined
with stabilizers. Fat free (skim) milk creates bett er bubbles than whole milk at 3-4%. That's
because in fat free milk the proteins do all of the work and in whole milk the small amount
of fat works against bubble creati on. Skim milk foams the best at 110°F/ 45°C, but as the
heat is increased the fat content in whole milk helps it create a similar volume.

Foaming Cream with a Siphon

Foams are aerated through the use of a whisk, either by hand, in a mixer, or with an
immersion blender. Cream can also be foamed with a nitrous oxide (N₂O) charger, called
a thermal whip or a whipping siphon. Cream doubles in volume when whipped by hand or
with a mixer, but will increase by about four ti mes its volume if it is foamed with a gas.
It’s important to keep the cream and the utensils (bowl and whisk) as cold as possible,
below 40°F/4°C, when aerati ng it. A balloon whisk will achieve the most volume. Sugar
stabilizes the cream but prevents the cream from achieving full volume, so add it towards
the end of the process as it begins to hold soft peaks. Flavor with vanilla, cocoa powder, or
other fl avorings as desired. Some weeping may occur if it is whipped in advance and
stabilizers such as gelati n (1 tsp. gelati n melted in 2 tsp. water per cup of cream), or dried
milk powder (2 tsp. per 1 cup of cream) may be added to the whipped cream. Cream that is
slightly over-whipped and beginning to looks grainy can be brought back by adding a touch
of un-whipped cream. If the cream has been whipped to the point of butt er it cannot be
brought back.
CHEESE

Cheese is most commonly prepared using cow’s milk, and to a lesser extent sheep, goat and
water buff alo.  It takes about 10 pounds of milk to produce one pound of cheese. Cheese is
made through heati ng milk and adding certain types of bacteria that give it a disti nct fl avor.
The bacteria used may be naturally occurring in milk but usually are introduced through
starter cultures developed for specifi c types of cheese profi les. Rennet is added to help
coagulate the cheese which is a naturally occurring enzyme that is found in the lining of a
calf’s stomach. Today most rennet however is made from plants. Rennet helps the casein
proteins in milk to bond together and form an elastic curd.

Soft er cheeses are heated less and aged less while harder cheese are heated to higher
temperatures which coagulate the proteins into ti ghter bonds. Aging also removes moisture
creati ng a harder cheese. Some cheeses are prepared to be consumed fresh but most are
ripened through aging in humidity and temperature controlled conditi ons specifi c to their
type. The length of aging can be anywhere from a few months to several years. There are at
least 1000 varieti es but this number may be grossly underesti mated as the explosion of
arti sanal cheese in recent years has created many new varieti es that are disti nct and unique
to small cheese producers.

COOKING WITH CHEESE

Cheese is best heated to lower temperatures as it can curdle in soups and sauces under
prolonged, high temperatures. It is best to cool the soup or sauce down and sprinkle in the
grated cheese with a whisk. If heated too high the fat in cheese can separate so starches
such as fl our help to stabilize cheese and absorb fats. Processed cheese food can also help
stabilize cheese sauces because they contain emulsifi ers. Some hard, dry cheeses will not
melt and are used for adding texture and color to the surface. Mexican cheeses such as
queso blanco and Italian hard grati ng cheeses generally fi t into this descripti on.
 EGGS

Eggs are composed of mostly water, with proteins, fats and minerals. Eggs are a

versati le food that are prepared as a stand-alone food, or combined with other
ingredients to create sauces, custards, batt ers, and foams.

FARMED & PROCESSED EGGS

Most eggs are produced in large factory farms and some are not very hospitable
environments for chickens. They are exposed to arti fi cial light and live in small batt ery
cages that are two or three rows high. Each cage can house from 3-10 chickens in very
cramped space. Some plants today are being modernized to allow for bett er lighti ng and
space accommodati ons.  More humane methods are being used by producers to give
consumers opti ons when purchasing eggs. 
 Free Range eggs as defi ned by the USDA require that birds have access to the
outdoors.
 Cage-free eggs are eggs from birds that are not raised in cages, but in fl oor systems
usually in an open barn.
 Organic eggs come from chickens fed organic feed and given no anti bioti cs.
 Vegetarian eggs are produced from chickens fed only vegetarian feed with no meat
added.
EGGS AND SALMONELLA

Undercooked eggs in sauces like mayonnaise and Hollandaise always carry the risk of
active salmonella bacteria so cooking them to 140°F for 5 minutes or 160°F for one
minute is recommended. Pasteurized eggs, heated to temperatures between  130-
140°F/55–60°C (just below the range in which the egg proteins begin to coagulate), are
also an opti on and are available in a variety of forms including whole, separated, or
dried.

EGG QUALITY AND GRADING

Egg quality grading is voluntary and based on a lett er system with  Grades
AA and A being most commonly used for retail purposes. The grading process uses a
method called candling to determine quality by passing the eggs on a conveyor belt and
shining a backlight through the eggs. More important than grading, freshness aff ects
how well an egg will hold together when poached, fried, or cooked in the shell. Fresh
eggs will have thicker whites and the yolks will not break as easy as older eggs.
 CULINARY PREPARATIONS
“Egg yolks are high in protein, fat and cholesterol. Eggs whites are 90% moisture and 10%
protein. The yolks are 50% moisture, 30% fat, and 20% protein.

Egg yolks are high in protein, fat and cholesterol. Eggs whites are 90% moisture and 10%

protein. The yolks are 50% moisture, 30% fat, and 20% protein. Yolks contain lecithin,
an emulsifi er that is essenti al to Hollandaise and mayonnaise preparati on. Egg yolks add
richness and moisture to preparati ons including cakes, souffl es, and custards.
Egg whites when foamed act as leavening agents in cakes giving them height and
volume. They are used in clarifying consommés and for meringues. Because the whites
lack fat egg and becuase of this they are very dry, they are useful when a crisp texture is
desired, for example on a baked meringue.

EGGS STRUCTURE

The structure of raw eggs is very loose but as they cook the proteins in the eggs begin to
denature or unfold and tangle together in ti ny pockets to suspend the moisture in a solid
form. Cooking eggs correctly will result in a creamy moist mixture; cook them too much
and they become a rubbery mass or they curdle and leech out the moisture. Eggs
tolerate lower temperature bett er than intense heat. Cooking them slowly will control
their texture and create creamier custards and sauces.
 Fresher eggs are best for poaching and frying because the whites are thicker and
they will hold together bett er.

 Older eggs peel easier when cooked in the shell because the gg shrinks and loses
moisture as it ages.

 Eggs act as emulsifi ers and leavening agents and are essenti al in many preparati ons
from sauces to cakes.

 Eggs add structure and height to cakes.

 Whole eggs combined with milk or cream creates custard, fl an, crème brûlee, and
quiche.

 Eggs yolks create emulsion sauces including mayonnaise, hollandaise, and crème
anglaise.

 Egg whites are essenti al in consommé clarifi cati on and when whipped create foams
like meringues.
  Green egg yolks are a result of overcooking and the interacti on of iron and sulfur
found in the yolk.

VEGETABLES

Method 1: How to sauté vegetables

Sautéing is one of the fastest methods to cook vegetables! All you need is a skillet and a little olive oil or
butter, and you’re in business. Sauteing browns the outside of the food, helping complex flavors to
develop. The word means “jump” in French, so you’ll need to keep the food moving by stirring or
flipping the pan. Sautéing is similar to stir frying.

Method 2: How to roast vegetables

Roasting vegetables brings out an even deeper, sweeter flavor and more caramelized color. While it
takes longer to cook vegetables when roasting them: the extra time is worth it. Vegetables are best
roasted at very high heat (between 400 and 450 degrees Farenheit), which caramelizes the exterior and
makes them perfectly tender.

Method 3: How to steam vegetables

Steaming is quick and easy! One advantage to steaming is you don’t have to use any fat to cook the
vegetables. But a disadvantage: steamed vegetables are notoriously bland and easily overcooked! Our
method gets them perfectly steamed and crisp tender every time. Then you’ll need to season them to
perfection: drizzle with olive oil and add plenty of kosher salt.

Method 4: How to grill vegetables

Grilling infuses a smoky flavor into vegetables and lightly chars the outside, making them irresistibly
delicious. If it’s grilling season: you should absolutely use your grill to cook vegetables! (It’s not just for
meat.) Note that harder vegetables like cauliflower and potatoes need to be boiled or steamed first.

SPECIAL                
MANEUVERS
CUT -                
CUT/DICE
NAME PRE- POWER POINTS COS SPEE PROGRES SINERG BONUS SPECIAL
REQUISITES T D S Y
SASHIMI CUT CUT 3, JAPANESE 2, - -1 +2 +0 FISH: +1 DIE  
(SASHIMI BRAZILIAN 5 TO NEXT
BOCHO) MANEUVER
JULIENNE CUT CUT 2, STICK MEXICAN, - -2 +5 ONE   LONG
CUT MEDITERRANEAN VEGETABLE
1; ANY 2 CUTS, SIMILAR
TO MATCH
STICKS.
BUTTERFLYIN CUT 3, AMERICAN, 1 GT +0 +4 +2 FISH/CHICKEN: SPLITS MEAT,
G DEFENSE 3 FRENCH 4; 1 DIE TO NEXT CHICKEN , FISH,
MEXICAN 5 MANEUVER SHRIMP OR
LOBSTER IN
HALF, IN
ORDER TO
PRODUCE 2
FILLETS. FOR
CHICKEN THIS
TECHNIQUE IS
CALLED
"SPATCHCOCK"
.
MINCING CUT 4, ITALIAN 1; 1 GT +0 +4 +2 MEZZALUNA: FINELY DIVIDES
(OPTIONAL: FRENCH, +2 DIE TO PIECES EVENLY.
MEZZALUNA) MEXICAN 2; CURRENT ROLL SMALLER THAN
MOROCCAN 3 DICED PIECES.
INGREDIENTS
GET A PASTY
TEXTURE; CAN
BE USED WITH
SOME
INGREDIENTS
TO HAVE THEM
RELEASE
FLAVORY OILS.
SHARPENING CUT 4, JAPANESE, THAI, 1 GT -2 NONE NONE CUT: +2 DIE TO SHARPENING
WITH (WHETSTONE) CHINESE 4 NEXT TWO WITH A
WHETSTONE MANEUVERS. WHETSTONE
GRANTS NO REQUIRES
SUCCESSES. PRACTICE BUT
PROVIDES A
MORE
PERMANENT
SHARPENING.
SHARPENING CUT 3, ANY 3 1 GT +0 NONE NONE CUT: +1 DIE TO SHARPENING
WITH (SHARPENING NEXT WITH A
SHARPENING STEEL) MANEUVER, SHARPENING
STEEL GRANTS NO STEEL IS FAST
SUCCESSES. BUT GRANTS A
VERY
TEMPORARY
SHARPNESS TO
THE KNIFE.
ACCORDION CUT 4, JAPANESE 4; 1 GT +0 +6 -2   BUTCHERY
CUT JULIENNE, CHINESE, THAI 5 TECHNIQUE
BUTTERFLYIN SIMILAR TO
G BUTTERFLYING,
A THICK PIECE
OF MEAT IS
EXTENDED
INTO A THIN
ONE WITH A
 LARGER
SURFACE AREA
BY USING A
SERIES OF
PARALLEL
CUTS.
CHIFFONADE CUT 2 ARGENTINIAN, - -1 +4 NONE VEGETABLES: LONG THIN
SLICE MEDITERRANEAN +1 DIE TO SLICES, MADE
1; ANY 2 COMPLEXITY, BY FOLDING
+1 DIE TO THE
TASTE VEGETABLE
LEAF AND THEN
CUTTING IT
HORIZONTALLY
PARMENTIER CUT 2, CARRÉ LEBANESE, - -1 -4 -1 SIMMER/BAKE MEDIUM CUBE
CUT CUT CHINESE, : +1 DIE TO CUT, SIDES
PORTUGUESE, NEXT ROLL MEASURING
MEXICAN, APPROX. 13mm
JAPANESE,
MEDITERRANEAN
, GERMAN,
SPANISH 2; ANY 3
JARDINIERE CUT 1 THAI 1, ANY 2 - +2 +2 ONE   LARGER THAN
CUT JULIENNE, BUT
FOLLOWS THE
SAME
PRINCIPLE.
LONG
RECTANGULAR
CUTS, USED
USUALLY FOR
FRENCH FRIES.
HOME-MADE BAKE 1, CUT 1 ITALIAN, - +2 -3 +0 PASTA: USED TO MAKE
PASTA SLICE CHINESE, GRANTS 1 HOME-MADE
JAPANESE 1; ANY EXTRA DIE ON PASTA,
2 NEXT ROLL SPECIALLY
FETUCCINE-
LIKE PASTA.
PAYSANNE CUT 3 AMERICAN, - -1 +3 -2 GRANTS +1 DIE VEGETABLES
CUT MEDITERRANEAN ON NEXT ROLL CUT IN 1mm
, MOROCCAN 2 IF NEXT ROLL SLICES,
IS "SEASON" EFFECTIVE FOR
AROMATIC
PREPARATIONS
WHEN THE
COOKINT TIME
WILL BE SHORT,
ENSURES
QUICK AND
EVEN
COOKING.
FLAMING CUT 5, JAPANESE 3; THAI 1 -1 +6 -2 ROLLS TWICE  
DRAGON CUT SEASON 2, 4 UMI, FOR SUCCESS
DRAGON CUT, 1 GT
FLAMBÉ
DRAGON CUT CUT 3, JAPANESE 3, THAI 1 GT +0 +4 -2 ROLLS TWICE  
SEASON 1, 4, ANY 5 FOR SUCCESS
CARRÉ CUT
RUSTIC SLICES CUT 2 ANY 2 - -2 +4 -2 SIMMER: +1 VERY USED FOR
DIE TO NEXT POTATOES
ROLL. NOWADAYS.
APPEARANCE: LOOK LIKE
+1 DIE TO TANGERINE
CURRENT ROLL SECTIONS.
ROUGH CUT CUT 1 AMERICAN, - +0 +3 -2 VEGETABLES, RANDOM
BRAZILIAN, COOK: +1 DIE CHOPS,
INDIAN, TO NEXT ROLL RESULTS IN
JAPANESE, DIFFERENTS
MEDITERRANEAN SIZES AND
, 1, ANY 2 SHAPES
PEELING CUT 3, MEXICAN, - -1 +5 -2 COMPLEXITY: REMOVING THE
SEASON 1 GERMAN 2; +1 DIE PEEL OF FRUITS
(PEELING ITALIAN, OR
KNIFE, JAPANESE 3; VEGETABLES;
TOURNÉ AMERICAN, WHICH MAY
KNIFE, PARING CHINESE, LATER BE USED
KNIFE) MOROCCAN 4 FOR ANOTHER
PART OF THE
RECIPE.
LIGHTNING- CUT 4 CHINESE, 1 GT +1 +0 ONE ROLLS THREE  
FAST CHOP JAPANESE 4; TIMES FOR
LEBANESE, SUCCESS
CHINESE,
GERMAN, THAI 5
TOURNÉ CUT 4, AMERICAN, 1 GT -2 +0 ONE ROLLS THREE COMPLEX CUT,
PAYSANNE MOROCCAN 4; TIMES FOR 2 INCHES, 7
CUT CHINESE, SUCCESS. SIDES, USUALLY
ARGENTINIAN, APPEARANCE: WITH A BULGE
FRENCH, ITALIAN +1 DIE TO IN THE
5 CURRENT CENTRAL
ROLL. PORTION
MACÉDOINE CUT 3, CHINESE, - +1 -1 -1 FLAVOR: +1 CUBE CUT
CUT PARMENTIER JAPANESE 3; DIE TO NEXT WITH SIDES
CUT ITALIAN, MANEUVER APPROX. 5mm
PORTUGUESE 4;
ANY 5
BRUNOISE CUT 3, COOK AMERICAN, - +0 +1 +1 ROLLS TWICE FIRST APPLY
SLICE 1, JULIENNE JAPANESE, FOR SUCCESS. JULIENNE,
CUT, MOROCCAN 2, APPEARANCE: THEN TURNS
MACÉDOINE ANY 3 +1 DIE TO THE
CURRENT ROLL VEGETABLES A
QUARTER
TURN AND
DICES AGAIN,
PRODUCING
CUBES OF 3mm
CARRÉ CUT CUT 1 BAKE 1 LEBANESE, - -2 +1 +0 MEAT, COOK: LARGE CUBE
CHINESE, THAI, +1 DIE TO CUT, SIDES
SPANISH, 1, ANY NEXT ROLL APPROX 20mm
2
CHIPS SLICE CUT 1 ANY 1 - -1 +3 ONE VEGETABLES, SMALL (1mm)
SIMMER: +1 SLICES,
DIE TO NEXT USUALLY FOR
ROLL FRYING
VEGETABLES
(SPECIALLY
 POTATOES)
RONDELLE CUT 1 JAPANESE 3 - +1 +1 +0 COOK, ROAST: CUT TO
+1 DIE TO DESIRED
NEXT ROLL THICKNESS (3-
10mm)
FILLETING CUT 4, MEXICAN 3, ANY 1 +0 +0 NONE FISH/CHICKEN: METHOD OF
SEASON 2 4 UMI +1 DIE TO PREPARING
NEXT ROLL FISH THAT
REMOVES THE
BONES AND
SPINES. KNIFE
MUST TRAVEL
CLOSEST TO
THE BONES IN
ORDER TO
REMOVE MOST
OF THE MEAT
FROM THE
BONES.
DEMIDOV CUT 3, JAPANESE 2, - -1 +3 -2 APPEARANCE: CAN ONLY BE
SLICE (MANDOLINE) GERMAN 3, +2 DIE TO OBTAINED
ITALIAN 4, CURRENT ROLL WITH
SPANISH 5 AND NEXT SPECIALIZED
ROLL. MACHINERY,
ONDULATED
THIN SLICES.
FERMIÈRE CUT 2 LEBANESE, - -1 +2 +1 COOK: +1 DIE CUTS
MEDITERRANEAN TO NEXT ROLL LENGHTWISE,
, FRENCH, THEN CUTS
ITALIAN, THAI, AGAIN TO THE
MOROCCAN 1; DESIRED
ANY 2 THICKNESS (3-
10mm)
MIREPOIX CUT 4, COOK 3 FRENCH, 1 GT +0 +0 -2 COOK: +2 DIE VEGETABLES
GERMAN 3; TO NEXT ROLL CUT IN 5mm-
BRAZILIAN, 7mm CUBES,
MEXICAN 4; TRADITIONAL
ITALIAN 5 IN FRENCH
CUISINE.
PONT-NEUF CUT 3, COOK ITALIAN 2; 1 GT -1 +1 +3 SEASON, USED FOR
1, DEFENSE 2 LEBANESE, SIMMER: +1 FRIED
PORTUGUESE, DIE TO NEXT POTATOES,
ARGENTINIAN, MANEUVER RELATIVELY
FRENCH, LARGE CUTS
MOROCCAN, ALMOST
CHINESE 3; ANY 4 REACHING
2.5cm
FINE JULIENNE CUT 3, CHINESE 1; ANY 2 - -2 - NONE ROLLS 3 TIMES THE STARTING
CUT JULIENNE CUT (USE BASIC POINT FOR THE
CUTS), BUT FINE BRUNOISE
ONLY TWO CUT.
HIGHER
SUCCESSES
ARE APPLIED.
USE SLOWEST
SPEED AMONG
3 CUTS.
LOSENGE COOK 4, CUT 4 GERMAN 2; 1 GT +1 +0 -1 APPEARANCE: DIAMOND-
 BRAZILIAN, +2 DIE TO SHAPED, 10mm
ITALIAN 4 CURRENT ROLL x 10mm x 3mm
FINE CUT 4, AMERICAN, 1 GT -1 +4 TWO COOK: +2 DIE EVEN SMALLER
BRUNOISE BRUNOISE FRENCH, THAI 4; TO NEXT ROLL BRUNOISE,
CUT, FINE MOROCCAN 5 CUBES
JULIENNE CUT MEASURING
2mm ON THE
SIDES.
CLEAVING CUT CUT 4, AMERICAN, 1 GT -1 +5 TWO MEAT: +2 DIE CUTS MEAT,
(CLEAVER) FRENCH, THAI 4; TO CURRENT TENDON AND
MOROCCAN 5 ROLL. BONE USING A
CLEAVER.
SEEMS EASY,
BUT REQUIRES
PRACTICE TO
OBTAIN
UNIFORM
PIECES.
FISH-BONING CUT 4 AMERICAN, 1 GT +0 +6 TWO FISH: +2 DIE SPECIAL
EXPERTISE FRENCH, THAI 4; TO NEXT ROLL TECHNIQUE TO
MOROCCAN 5 REMOVE FISH
BONES FROM
FILLETS.
BONING CUT 3, , ANY 1 - -3 +5 TWO MEAT: +1 DIE REMOVING
(BONING TO NEXT ROLL. BONES FROM
KNIFE) IF USING MEAT, USING
BONING USUALLY
KNIFE: -1 SPECIFIC
SPEED KNIFES FOR
INSTEAD OF -3. THIS PROCESS