help with culinary terms and knives?

could someone please define or explain these terms: broil,blend,cut in, fold in, fry, julienne, knead, saute, season, steam, whip also i need help with the different types of knives. whats the difference and uses for butcher(meat), citrus, cleaver, french/chef, paring, slicing i have a final on this for my culinary art class so any help would be great, thanks! , okay yes i know what they are i just dont know how to word them or define them. the test is written. if i had to demonstrate them itll be easier

Public Comments

1. this is in alphabetical order.. http://whatscookingamerica.net/Glossary/GlossaryIndex2.htm this is about knives: www.recipetips.com/kitchen-tips/t--1075/types-of-kitchen-knives.asp
2. I am not a Chef but can help. Broil means bake in oven Blend means to mix together ingredients cut in is in baking fold in means a technique used to bring a lighter leavener into a dough. Julienne is a way to cut something. Means to cut in long strips. Knead means to take a dough and continously work it back and forth on the counter with your hands. saute to cook veggies in a hot pan. season means to taste usually with salt pepper. steam to cook food with a water vapor when water is boiled. whip to bring air to a leavener. French chef knife is a cutting utensil. Cleaver is a way to cut big pieces of meat off an animal. Sorry but hope that helps.
3. You'll find everything you need here: http://www.epicurious.com/tools/fooddictionary Sorry, but that's a ton of questions. Defining them all would be way too long for this forum. I gotta ask, though. You have a culinary art class final, and you don't know what the words fry, saute, steam and whip are???
4. Paring - peeling fruits and veggies, chefs - most cutting and chopping your key knife, serrated - for cutting breads or pasteries, carving - -carving roasted meats and fowl (cutting ).boning - to use when removing the bones from fish and chicken, trimming fat and cutting meat into chucks. Saute- to cook something quickly over a relatively high heat, Season - to add flavor to whatever you're cooking.Steaming - putting item into cooking ware with 1-2" of water and covering tightly,bring to boil, reduce heat and simmer for necessary amount of time.Fold - incorporate one item into another,gently lifing from underneath. . Flake- break apart into ragged pieces with your fingers or fork. Dice- cut into small cubes. Blanch - cooking item briefly in a large amount of water and then summersed into cold so it does'nt cook longer. Clarify - to remove ompurities. Cream - soften ingredients such as butter. Mince - chop real fine. Toss - mix together.Fillet - to cut away from the bone. Simmer - to keep liquid at a very gentle boil over low heat. Strain - remove liquids. Sear - browning the surface of meat very quickly, either on stovetop or oven. Julienne - cut into thin strips. Dredge - coating food lightly with bread crumbs, flour or cornmeal before cooking. Skim-taking off the top layer from a liquid. Do you think this will help you out some? I hope so!! Do well!!
5. broil -A method of cooking where the food is placed directly underneath or above the source of heat. blend- an occurrence of thorough mixing. combine into one; "blend the nuts and raisins together" cut in -To incorporate fat into a dry ingredient, such as flour, by using a knife and making cutting movements in order to break the fat downfold in - Fold in-To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing “J” movement whilst slightly lifting the utensil. Most cake recipes will use this method. fry -cook on a hot surface using fat; "fry the pancakes" julienne-To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies. knead-to work a dough by hand or in a mixer to distribute ingredients and develop gluten saute-To cook quickly in a pan on top of the stove until the food is browned. Sautéeing is often done in a small, shallow pan called a sauté pan. season-add salt, pepper, herbs, spices or other seasonings to a food steam-Cook on a rack or in double boiler just over boiling water. whip-to mix ingredients quickly and vigorously using a beater or whisk to incorporate air, to increase volume and to lighten the mixture Knives: butcher-A butcher knife is an utillitarian knife. It is used primarily for the butchering and or dressing of animals citrus- cleaver-a heavy chopping knife for cutting meat or vegetables. a butcher's knife having a large square blade french/chef-It has a broad, tapered shape with a fine edge that is great for things such as chopping vegetables. pairing-A paring knife has a short, pointed blade that is very easy to handle. It is mostly used for quicker jobs such as peeling and removing cores. slicing-A slicing knife, with its long and narrow blade, is used to cut through things such as cooked meat.