Cooking 101 Recap: Week II

Chris Jennings - Northeastern Dining Quality Assurance Manager

We rolled right into Session II of the Cooking 101 series last evening in the XK. Before you start cooking your food, it is generally a good idea to cut it to your needs; so we worked on knife skills.

Chef Tom helped us identify some different types of knives from a French Knife to a Slicer to a Boning Knife and what applications they are best suited for. In order to make sure that our knives where not dull, a honing demonstration needed to make the sharp edges keener. After some quick safety tips and discussion on potential cross contamination we started to rock - our knives that is! With fingers tucked in and knife tip on the board the cutting began. Everyone started by trying their hand at dicing and chopping. By the end of the evening we had some great brunoise onion, julienne carrot, and paysanne potato to name a few. It was a job well done by everyone. The best part of the evening was that no one cut themselves (phew!!!).

Garde Manger is coming up next week. Until then, Happy Cooking!