FOOD

PREPARATION
TERMS
 PEEL
To remove the skin
or outer covering
of a fruit using
hands.
 PARE
To remove the skin
or outer covering
of a fruit or
vegetable using a
paring knife
 SCRAPE
To remove the skin
of a ginger using
the back of the
knife or a spoon
 BREAK
To separate into
pieces by using
hands
 TEAR
To pull apart using
hands.
 SLICE
To cut accross
 MINCE
To chop into tiny
pieces
 STRIP
A matchstick-like
cut of two inches
long
 CUBE
It measures
1-inch on all sides
 BATONNET
A French term
meaning “small stick”,
a basic knife cut
measuring ½ inch x ½
inch x 2/2 ½ - 3 inches
 REGULAR
JULIENNE
A long, thin strips
measuring 1/8 inch
x 1/8 inch x 2-3
inches. It is also
known as
Matchstick Cut
 FINE
JULIENNE
It measures 1/16
inch x 1/16 inch x
1-2 inches
LARGE DICE

A 3/4-inch cube
 MEDIUM
DICE

A 1/2-inch cube
SMALL DICE

A 1/4-inch cube
 BRUNOISE

It measures around
1/8 inch on all
sides
 FINE
BRUNOISE
It measures around
1/16 inch on all
sides
 TOURNÉ OR
FOOTBALL CUT
An oblong-shaped cut for
vegetables that provides a
distinctive and consistent
appearance to the food
item being served.
DIAGONAL OR
OBLIQUE CUT
It is also known as roll
cut. It is used on long
vegetable such as carrots,
cucumbers or zucchini to
create pieces with two
angled sides.
 QUARTER
Cutting into four
equal pieces
 WEDGE
Half of a quarter
 CHIFFONADE
French term meaning “little
ribbons”. It is a slicing
technique in which leafy
greens are cut into long, thin
strips. This is accomplished by
stacking the leaves, rolling
them tightly, then slicing the
leaves perpendicular to the
roll.
 SHRED

Shredding is made
by slicing thinly
with a knife.
 GRATE
To rub against a
grater to cut it into
a lot of small
pieces.
 GRIND
To cut the meat
into small pieces
using meat grinder
 POUND
To flatten the meat
using meat
tenderizer or
kitchen mallet
 MASH
To reduce to a soft,
pulpy mass, as by
beating or pressure
or crushing
 PURÉE
To make fruit or
vegetables into a
thick, smooth sauce
by crushing them,
usually in a
machine
 RUB BOWL
To rub garlic on the
sides of a bowl to
create garlicy flavor
and aroma for
salads
 TOSS
To mix the
ingredients, such as
salads or pasta, by
using a light lifting
and fluffing gesture
using two utensils
 STIR
To mix in a
circular motion
using a spoon,
spatula or other
utensil
 MARINATE

To soak meat, fish

or other food in a
marinade
 SOAK
To submerge in a
liquid
 SLIT
To cut small deep
incisions into meat or fish
to insert flavouring
ingredients or to slit a
shallow X on the bottom
of a tomato prior to
blanching for easy
peeling
 PRESS
To press the garlic
using the palm of
your hands or a
garlic presser
 SNIP
To cut herbs or
stems into small
pieces using
kitchen shears
 CORE
To remove the
core of an apple
using an apple
corer
 PIT
To remove the
seed of a cherry
using cherry pitter
 BEAT

To beat eggs using

wire whisk
 WHIP
To beat vigorously to
incorporate a large
amount of air into an
ingredient or mixture,
like in whipped cream
or whipped egg whites
 CREAM
To mix butter and
sugar using
electric mixer
 CUT IN
To mix the butter or
shortening with
four using pastry
blender or whisk
 CUT AND FOLD
To blend a mixture by using these two
motions: 1) cutting through the mixture
with the edge of a spoon or spatula and
2) sliding the spoon or spatula along the
bottom of the bowl and bringing it up at
the side so as to lift the lower portion of
the mixture and fold it over the upper
portion