上課的第一天,老師就講解廚師們的必備武器-->刀

一把刀,原來還有很多"部位"阿~~XD

麻吉娜草草的畫在筆記紙上,畫的不好將就看吧

IMG_2784  

在這裡,簡單將課本裡提到的基本刀具、工具,做個整理及介紹:

Chef’s knife

(couteau chef)

-Length from 6-12 inches

-Standard size = 10 inches

標準廚師刀,介於15~30.5公分長,通常為25公分左右

 

Slicing knife

(couteau emincer)

-Cutting thin slice

-Carving large roasts

切片刀,雕刻大型的東西

Paring knife

(couteau d’office)

-Peel, trim, and carve

-Deboning small poultry and pieces of meat or fish

削皮的刀

Serrated knife

(Couteau a scie)

-Cut delicate items

鋸齒刀

Sole fillet knife

(couteau filet de sole)

-Useful for filleting round and flat fish

-Long, thin, flexible blade

魚刀,有彈性

Deboning knife

(couteau desosseur)

–Use to get in between the joints of meats and poultry

使骨肉分離的刀

 

Butcher knife

(couteau a batte)

-Cut through bones

剁刀

Steel (fusil)

-To maintain the cutting edge on knife

矯正刀面的工具

Roasting fork

(fourchette)

-Manipulate hot or delicate items

烤肉叉

Trussing needle

(aiguilles a brider)

-Use for trussing

綁肉的針

 

Vegetable peeler (econome)

-Peeling vegetables

水果削皮刀

Scissors (ciseaux)

-Heavy-duty scissors

廚房專用剪刀

 

Channeler (canneleur)

-Create decorative furrows in fruits and vegetables

開溝器

Rubber spatula (maryse)

-Scrape bowls and pans clean

-Made from silicone, can be used for cooking

橡膠鏟

Pastry brush (pinceau)

-Coating the interior of recipients with fat, brushing away excess flour or brushing clarified butter on a finished roast 刷子

 

Dough scraper (corne)

-Scraping particles from work surface, cutting, pr portioning dough, or scraping out bowls or pans 刮削器

Wooden spatula

(spatula en bois)

-Stirring hot food

木鏟

 

Knife kit (trousse de couteaux)

-Soft knife roll or hard case allows chef easily transport knives and tools

刀的套子

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