OTTER CUTTING COLS

VEGETABLE PEELER

A short tool eith a slotted swiveling blade

Used for peeling vegetables and fruits

HI HA DOS TIPUS: SWISS PEELER I PEELER

MANDOLINE

Additional blades can be used in combination with the flat blade to cut julienne and batonnet the serrated blade is used to cut gauffrette or waffle slices

SHARPENING STEEL

Used for truing perfecting and smooth out irregularities and maintaining knife edge keep them Sharp as they are used, not used to sharpen knives

SHARPENING STEEL afinador com el que ting

AND STONE – La pedra per afilar

CUTTING BOARD

Made of wood, plàstic or composite material used for cutting, chooping or other ingredient manipulation processes

SISORS

 ZESTER or MICROPLANE

Used to zest gtate or remove tiny stips

PARISEN MELON BALL

Its blade is a small, cup-shaped half sphere used for cutting soft fruits or vegetables into small balls

FRUIT CORERS

If you push the corer through the center of the fruit, the core comes out in one long piece

CUTTING VERBS

TO CHOP – To raughly cu tinto pieces of approximately the same size (to cut with mirepoix, with chef’s knife or santoku)

TO DICE – To cu tinto small cubes (Chef knife, tartar, spanish omelette)

TO SLICE – To cut food i tinto large, thin and flat pieces (mandoline, meat slicer, chef’s knife)

TO MINCE – To cut or chop into very small pieces (brunoisse, onion, carrot...)

TO GRIND – To reduce to fine particles, as by pounding or crushing (meat grinder, ground meat, coffe grinder)

TO TURN – To cu tinto evenly sized pieces, normally in the shape of a barrel ( tourneé kinfe, courgette, carrot)

TO BONE – Removing the skeleton from an animal (paring kinfe, poultry, boning knife)

TO SKIN – To remove the outer covering of an animal (hans, boning knife, salmon/meat)

TO TRIM ( treure les impureses ex: enciam) – To remove something superfluous or dispensable by cutting

TO FILLET – Cutting certain foods ( especially fish and meat) in order to obtain flat, boneless pieces ( filleting knife)

TO BUTTERFLY – To cut food ( usually meat or seafood) opening it out like the wings of an insect (bouning knife/paring knife)

TO SHRED – To cut into long, narrow and sometimes irregular strips (shredded cheese, grater)

TO HALVE – To divide something into two equal portions or parts (partir per la meitat per separant, similar a butterfly)

TO CARVE – To slice cooked meats (slice knife, electric knife)