is grayish in color. It is less refined than iodized salt. When using rock salt for cooking, be sure it is food-grade

is salt that has small amounts of iodine added

which is distilled from sea water, can be fine or coarsely ground

These products are meat mixes composed of comminuted muscle meat with varying quantities of animal fat.

cuts are made of entire pieces of muscle meat and can be sub-divided into two groups, cured-raw meats and cured- cooked meats

Two types of cured meat

not undergo any heat treatment during their manufacture. They undergo a processing period, which comprises curing, fermentation and ripening in controlled climatized conditions, which makes the products palatable.

the curing process of the raw muscle meat, always undergo heat treatment to achieve the desired palatability.

contain mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products.

Two heat treatment

are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings.

are the result of the simple dehydration or drying of lean meat in natural conditions or in an artificially created environment

Food preparation terms

divide into pieces

Mix two or more ingredient until one ingredient cannot be distinguished from the other

make the mixture smooth and light by lifting it over and over

combine shortening and dry ingredients when making biscuits or pastry.

rub, mash or work shortening against the side of a bowl with the black of a spoon until it is smooth and creamy.

cut into small, uneven pieces

add beaten egg white or whipped cream to a mixture without losing what has been beaten into them.

separate fish into small pieces

Coat solid food with a dry ingredient such as flour, breadcrumbs or sugar by sprinkling, dipping or rolling it in one of these ingredients

Cut into pieces of uniform size and shapes, first lengthwise then crosswise to make cubes/dice

let food stand in French dressing or an oil acid mixture to add flavor.

cut into thin, match-like strips

cut into fine pieces by rubbing against a grater in circular or back and forth portion

cut or chop into tiny pieces

press food from small pieces into a pulp with an up and down or beating action of a fork

Cutting techniques in vegetable

CUTTING INTO SMALL PIECES

CUTTING FOOD INTO VERY FINE PIECES

CUTTING FOOD INTO LONG THIN PIECES CROSSWISE/LENGTHWISE

VEGETABLES CUT INTO BATON SHAPE USUALLY 3mm X3mmX18mm

CUTTING VEGETABLES INTO EVEN SIZES CUBES

CUTTING VEGETABLES INTO LONG THIN SLICES

FANCY CUT MADE BY ROLLING VEGETABLES

VEGETABLES CUT INTO MEDIUM SIZE DICE 5mmX5mmX5mm

MAKING A SLIT AT THE CENTER LENGHTWISE

SHREDDED GREEN LEAFY VEGETABLES.

CUTTING FOOD INTO LONG THIN SLICES

ROUND VEGETABLES CUT EQUALLY LENTHWISE

TURNING OR VEGETABLES INTO BARREL SHAPE

VEGETABLES OR FRUIT CUT WITH THE HELP OF PARISIENNE SCOOPER INTO ROUND BALLS

VEGETABLE CUT INTO SMALL EVEN CUBES 2mmx2mmx2mm

Oldest and most widely used in Fish preservation Reducing available water content and making fish unavailable for microbial growth Simple method of dehydration

causes the withdrawal of water from the fish.

Adding of Tea leaves/brown sugar Preventing bacterial growth in fish Improves flavor, odor, appearance and texture of fis