Let’s just face the facts. Not everyone is cut out to undertake a full culinary arts training program. Some people can handle the rigorous schedules, the demanding workload and the stress of being a chef. There are long weekends, and there is no such thing as doing poorly in the classes because someone simply wants to coast through. Culinary students have it rough trying to learn the in’s and out’s of working in the kitchen.

If you do not want to go through a formal culinary arts training program, then it is not a problem. Having a culinary degree does not mean that a person can cook and not having one does not mean that you cannot cook. But there are still terms that you should know in the kitchen, if you are to learn from recipes and cook books. Terms like coddle, poach, chiffonade and julienne can be confusing.

There are many resources in the culinary community to help you learn some of the most foreign terms. A simple web search of “culinary terms” yields great results; however, just in case you missed it, here are some definitions of the more obscure terms. Chiffonade literally means “made of rags” and is a technique used with a knife on flat, pliant vegetation, such as basil, lettuce or cabbage. Using basil as an example, you simply stack the pieces of basil on top of each other. You then roll the basil into a tight round tube. The next step is to run your knife down the length of the tube and cut into fine strips. You have now mastered the chiffonade technique.

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This entry was posted on Wednesday, July 2nd, 2008 at 5:49 pm and is filed under Food & Drinks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.