Day 8

There has been a bit of a delay in getting my "Day 8" entry posted.

Note to self: Don't grab the handle of a skillet that you just heated to 500 degrees in the oven

I'll spare you a photo but the result was 9 blisters across 4 fingers and the palm of my hand....lesson learned.

Day 8 was filled with knife techniques and a lecture on kitchen equipment. 

#1 - Julienne = cutting vegetables into thin strips 3-5 cm long and 1-2mm thick

#2 - Paysanne = thin triangular or square shapes often used for an aromatic garnish

#3 - Triangle = larger version of a paysanne cut 

#4 - Sifflet = literally "whistle". Cutting long narrow vegetables (IE carrots, celery, leeks) at an angle. This can also be done with a baguette.

In production we cut carrots, zucchini, leeks, celery, green pepper, and green onions. 

A note to remember:

When it comes to zucchini always cut the core (soft, seed-filled area) out before cooking it regardless of your chosen cooking method because it will fall apart and make for a pile of mushy cooked zucchini otherwise.