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Culinary language

THE ART OF CULINARY CUTS
Small Dice: Food cut into small, uniform cubes.
Brunoise: A very fine dice, typically 1/8 x 1/8", often used for garnishes or in soups and stews.
Farmer-Style & Country-Style: More rustic, less uniform cuts, often larger than precise dice.
Fine Julienne: Long, thin matchstick-like strips, finer than a standard julienne.
Medium Dice: Food cut into medium-sized cubes.
Slices: Food cut into flat, even pieces.
Julienne: Long, thin matchstick-like strips, typically 1/8 x 1/8 x 2".
Large Dice/Cube: Food cut into larger, uniform cubes.
Barrel (Tournée): Reshaping food into an oblong, football-like shape, often using a tournée knife.
Diamond-Shaped: Food cut into diamond-shaped pieces.
Sticks: Elongated, rectangular pieces, similar to thick julienne.

Meat Cooking Guide
Poultry: Chicken Breast, Duck, and Turkey should all reach an internal temperature of 165°F.
Pork & Lamb: Pork Chops and Lamb are recommended to be cooked to 145°F.
Beef: Ribeye Steak has a range of recommended temperatures, from 130-135°F for rare, depending on preference.
Other Meats: Salmon and Tuna should be cooked to 145°F, while Hamburger should reach 160°F.

QUICK AIR FRYER MEAT GUIDE
Steaks: Ribeye and NY Strip steaks can be air-fried at 400° for 10-15 minutes and 12 minutes, respectively.
Salmon: Atlantic Salmon can be cooked at 380° for 12 minutes.
Roasts: Beef Eye Round Roast and Beef Chuck Roast require 400° for 45-55 minutes.
Beef Loin: Beef Loin is air-fried at 360° for 55 minutes.

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Chef life