Glossary of Terms & Measure
Ok so all that jargon that chefs talk confuses you? It shouldn't, it is easily understood once explained and thats what I'll do on this page.Soon you'll be talking like a chef...well not completely I hope!
I will add to this page regularly so visit often!
Caramelize: Were not referring to the chewy candy! This is a term that indicates that an item is browned, sweetening the ingredient.
Sugar is caramelized over heat to create the candy hence the name yet that's not the only edible that benefits from this process ...onions & garlic are sweetened, sesame oil is enriched and a steak is perfected during this process. So it could be slowly sauteed onions or garlic, gently toasted sesame oil or that hard seared strip steak. These are all principles of the caramelization process. So for the next meal you cook, live the "rich life", caramelize something!
Fork Tender: This is a term used to explain the desired doneness of a food item when blanched, steamed, boiled or poached in a liquid (most often water). Fork Tender refers to the state when the edible (many times a potato, carrot, parsnip, broccoli) is still firm after it's bout with a boiling solution yet your fork can easily pass through and just hold the item. For instance: fork tender potatoes are at an ideal doneness for potato salad and fork tender broccoli (after steaming) should be just done enough to still be bright green yet easy to chew with your favorite steak. So next time there's a fork in the road follow the signs that say tender.
Par-Cooked: An expression most often used in a restaurant kitchen to indicate an item (usually a protein) is cooked partially.
This principle is usually used when an edible has to be prepared for a customer fairly quickly (or for large parties) so it will be "Par-Cooked" (cooked 1/2 to 3/4 of the way) this will be done ahead of time greatly shortening the cooking process at time of service. For instance if you are serving 300 people grilled chicken and they all have to eat at once how do you do it? You par-grill the chicken put it on large sheet trays and finish it in the oven (a big one) when they are ready to eat...So I guess now Tiger Woods isn't the only one that knows how to par.
Reduce/ Reduction: This term refers to applying heat to a specific liquid, usually a stock, vinegar, cream or juice in effort to simmer. By doing this over a period of time you cause an evaporation hence reducing the volume of the liquid concentrating its flavors and properties. Of course at this point your reduction will be more viscus so now with the right seasonings you may have a sauce.
Good examples of reduction sauces are "Gastriques" (a reduction of vinegar or acidic fruit juice yielding a concentrated sweet and acidic flavor), also "Demi Glace" ( a rich reduction of flavored veal stock, there are many variations of this one) and even slowly reduced heavy cream with some garlic and finished with Parmesan cheese is a form of Alfredo Sauce. So reduce a liquid and increase the flavor!
Which Knife Should I Use???
There are so many knives out there. French knives a.k.a. Chefs knives, Japanese & Chinese knives, butchers knives, paring, slicing, filet, boning, bread, utility, steak… And not only for every purpose, but each knife also gives you the options of material, size, and composition. How is the home cook or aspiring chef supposed to know what tool to use their kitchen? Well, I hope I can clear some things up here and maybe next time you are shopping for knives you'll know which ones best suit you and your needs!
Let's start this discussion with the most common styles of knives out there, their purposes, and which ones you should have in your kitchen.
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Boning knife: This knife used to remove bones from the flesh of meat like poultry, fish, and ham. It is a shorter knife with a rigid or flexible and slightly curved blade.
Bread knife: I’ve seen this one used for cutting tomatoes, cheese, vegetables, etc. I’m sure the reason for this is because they never appear to go dull, but because they are serrated they can rip and tear food. This is a longer knife, about about 8 to10 inches long, which is good for sawing through bread crusts without dulling the blade, and cutting the bread without crushing it.
Paring knife: This knife has a short, sharp blade, used for peeling fruit, or making decorative garnishes out of fruit and vegetables.
Filet knife: A filet knife has a flexible, longer curved blade, and it is used for cutting meats and fish into thin filets.
Chef’s knife or French knife: This is the most common knife found in all kitchens. Not only because it’s been around the longest, but also because of its versatility and use for everyday tasks like slicing, chopping, and mincing many different kinds of foods.
Butcher Knife:This is a sturdy knife that is most commonly used for shaving the fat cap off large cuts of meat as well as cutting those cuts into portions like steaks or filets. The "bolstered end" of the blade helps keep the cuts true and adds leverage.
Utility Knife is a rather general term in size and shape and the name indicates it's use...anything from chopping up potatoes to be boiled to cutting open boxes after a big order is received. A utility knife is not the best knife you own yet you don't mind beating it up bit either.
Steak knife: These will usually come in a set. They’re perfect for cutting tough foods into manageable bites. They have short, often serrated, blades, and should only be used on the table.
Asian Knives
The Usuba is a traditional Japanese knife used to cut vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura-muki, in which one continuous thin sheet is peeled off a daikon radish. It is amazing to see this done!
The Kamagata has a pointed tip, which allows for more delicate work and originated in the Kansai region of Japan. This one is still a single sided blade (or sharpened from one side)
for accuracy of cuts.
The Nakiri is a vegetable knife, which is well suited for home use, and is the only traditional Japanese knife with a two-sided blade.
Santoku blades are influenced by Asian knives and have become very popular in western restaurants and home kitchens because of their versatility. They come in many different sizes so there is a length for a wide array of cutting 
tasks in the kitchen and because of the "cut-away blade" that many possess the knife glides through food with more ease and it does stick to the blade as often.
The Chinese cleaver is a tool used by many very well trained and experienced chefs for everything from mincing and chopping meat to fine julienne or dicing of vegetables. As with many Japanese knives these are often hand made with many layers of variable types of stainless steel for both durability and edge retention. Many of these fine tools possess over 100 layers and cost over $2500.00!
The Hand Made Craft
The illustration to the left shows the metamorphosis of a high quality, hand made "Nakiri" blade (my personal favorite). These ones are being crafted from high carbon steel in a very traditional method and once completed they may sell for $1000 or more...knife making is a real art and the best craftsmen are real artists!
A knife is your single most important and utilized kitchen tool. A sharp, well-kept, personally fitted knife, will keep you and your food safe. You’ll be slicing and carving, rather than smashing and tearing.
Next time you’re in a kitchen supply store, or online, you’ll know what the purpose of every knife is, but now we will discuss what materials and composition you should be aware of.
Knife Anatomy
In Short the knife is composed of a blade, handle, and a tang but you can refer to the illustration below for more detail.
Blades to consider are the conventional v-shaped blade that is sharpened from both angles, and the Japanese style blade that is only sharpened from one angle. V-shaped blades are more of a world standard because it was originally used in more countries and the realigning of the blade is an easier way to manage a constant sharpness. The Japanese style blade is very sharp as well but will not stay sharp longer. This is ideal for chefs who do not want to regularly re-center the blade. This blade will need to be sharpened more to maintain ideal sharpness as a result.The handle can be composed of the same material as the blade, wood, or a hard, durable plastic. It’s important when shopping for knives that you pick one up and think about how it feels in your hand. The only difference in your options is your own opinion. Where the blade thickens to meet the handle is the bolster lip.
The tang is known as a blade's extension into the handle. It’s important to choose a knife that has a full tang, meaning the steel of the blade runs all the way through the handle of the knife. A full tang ensures strength, weight and balance. Most knives that have a full tang make it visible by fastening the handle on either side of the steel, leaving the steel visible on the top and bottom of the handle. Without a tang, the knife’s blade is only fasted on to the handle, keeping the majority of the weight in the front of the knife, and can potentially come unfastened.
Now, lets look at three basic materials used for making kitchen knives: steel, titanium, and ceramic.
Carbon Steel has been used for many years. These guys are tough and take less effort to acquire a better edge. However, these blades discolor when they come in contact with foods that are high in acid, such as tomatoes and citrus fruit. They must be given special care to avoid discoloration and rusting. You should wash and dry them thoroughly after use.
Stainless Steel blades do not discolor or rust. However, they are such a hard material, that even though they keep their edge longer, they don’t take sharpening well once they do go dull.
High CarbonStainless Steel knives offer a combination of the best attributes of carbon steel and stainless steel blades. They have the toughness and ability to hold an edge and, like stainless steel blades, they do not discolor when coming in contact with acidic foods
Damascus or pattern welded steel is more of a process than a type of metal. By taking a few different kinds of steel and layering them together. Artisan knife-makers achieve unique patterns in their cutlery through this process. Notice that Damascus knives have interesting looking patterns on the metal blade and these patterns actually go all the way through the knife. Anything called “Damascus Look” isn’t really Damascus at all; it’s most likely a superficial pattern that's just applied onto or laser etched into the surface of the blade.
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Titanium blades are made from a mold of titanium and carbides. When compared to steel, titanium is lighter, more wear resistant, and holds its edge longer. The titanium blade is more flexible working best for tasks like boning and fileting.
Ceramic blades are made of zirconium and aluminum oxide. Although they are much more delicate than steel knives, they tend to hold their edge up to 10 times longer! However, once the blades have dulled, they have to be sharpened by a professional sharpener.
Common Professional Kitchen titles
Applied to the preparation responsibilities or the roles of the Chef are often assigned to identify which area or task they most often undertake. Typically referenced by using either an English or a French term, the traditional Chef positions, some of which may also be referred to as "Line Cooks", include the following:
- Sauté Chef (Saucier) - a person preparing sautéed foods and the sauces that accompany the foods.
- Fry Chef (Frituier) - a person involved with preparation of fried foods and may also be considered as the Roast Chef or Grill Chef as well.
- Grill Chef (Grillardin) - a person preparing grilled foods, but this title may also be applied to the Chef involved with fried and roasted foods.
- Roast Chef (Rôtisseur) - typically the person roasting meats, vegetables, and preparing sauces such as au jus sauces that accompany the meats. The titles of Fry Chef and Grill Chef may also be considered a part of the Roast Chef's duties.
- Cold-Foods Chef (Garde Manager, Chef de Garde, or Pantry Chef)- a person involved with the preparation of any cold item being served such as garnishes, salads, cold sauces, cold meats, and possibly cold beverages that are not ordered from the bar. At times, this position may include the duties of the Vegetable Chef when cold vegetables are to be prepared.
- Fish Chef (Poissonier) - the person preparing all of the fish, shellfish, and seafood items, including the sauces and caviar. This person may also be in charge of purchasing the fish related foods, cleaning the fish, and selecting the cuts to be served. At times, this position may also include duties of the Sauté Chef.
- Vegetable Chef (Entremetier) - the person responsible for the vegetable dishes which may include potato dishes, soups, pasta, and also hot appetizers.
- Pastry Chef (Pâtissier) - the person preparing sweets, pastries, baked goods, sweet sauces, and desserts. For operations that divide the duties of the kitchen and if they are of a size that requires a significant amount of baked goods to be prepared, such as is necessary for some hotels, resorts or cruise ships, the position of a Pastry Chef may include more than one role. As an example, there may be a Confiseur who is the person preparing the small chocolates such as truffles or petits fours. Another position may involve a Boulanger who is in charge of making the breads, rolls, and some pastries from the various types of dough, typically the unsweetened dough but may include both unsweetened and sweetened. The Pastry Chef may also be involved with some of the delicate menu items such as soufflés.
- Glacier or Décorateur - the Glacier and the Décorateur may have interchangeable roles, preparing the desserts that are cold or frozen and working on decorating the cakes for weddings and other celebrations. Depending on the size of the organization.
- Keep in mind there is most likely an Executive Chef , perhaps a Chef d' Cuisine and at least one Sous Chef in the kitchen (again depending on the size of the operation). These will be the number 1, 2 & 3 ranks in the kitchen.
Cooking Units Conversion Chart
Here's a simple table showing equivalences between
common units of culinary measurement
1 tsp. = 1/6 fl. oz. = 1/3 Tbsp.
1 Tbsp. = ½ fl. oz. = 3 tsp.
1/8 cup = 1 fl. oz. = 2 Tbsp.
¼ cup = 2 fl. oz. = 4 Tbsp.
1/3 cup = 2¾ fl. oz. = ¼ cup plus 4 tsp.
½ cup = 4 fl. oz = 8 Tbsp.
1 cup = 8 fl. oz. = ½ pint
1 pint = 16 fl. oz. = 2 cups
1 quart = 32 fl. oz. = 2 pints
1 liter = 34 fl. oz. = 1 quart plus ¼ cup
1 gallon = 128 fl. oz. = 4 quarts
