ICC – Day 1

Today was our introduction to the professional kitchen. The day started with an inspection of our knife kits, chef john explained to us our different equipment and tools and their corresponding uses.

For today we would only need our chef’s knife and our pairing knife.

Taillage is the practice of cutting vegetables into uniform sizes and shapes.

Taillage is important for two reasons (1) visual appeal (2) even cooking times.  


Home work from Left to Right:

Jardienière – Macédoine – Julienne – Brunoise

taillage2


Home work from Left to Right:

Ciseler (finely diced) – Émincer (thinly sliced)

Taillage

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