Knife Skills: Tournage


Tourner: “to turn.”  Cut vegetables into traditional faceted oval shapes.


  • Cut vegetables into pieces of equal length (troncons).
  • Cut each piece into approximate finished shape.
  • Holding with fingertips of one hand, slice off one side in a slightly curved stroke.
  • Continue to work around entire piece, slightly turning until the whole piece has been molded into an even sided barrel shape.

Different Sizes

  • Bouquetiere: 3 cm (1 3/16 inches) long
  • Cocotte: 5 cm (2 inches) long
  • Vapeur: 6 cm (2 3/8 inches) long
  • Chateau: 7.5 cm (3 inches) long
  • Fondants: 8-9 cm (3 1/8 – 3 1/2 inches) long

Korean Culinary Terms


Anju: Food consumed with alcohol

Banchan: Small plates presented before a meal

Bap: Rice

Bokkeum: Stir-fried

Bokkeumbap: Fried rice

Bulgogi: Grilled, thinly sliced, marinated rib eye

Ddeok: Rice cakes

Doenjang: Fermented soybean paste

Dubu [also called Tofu]: Bean curd

Ganjang: Soy sauce

Gim [also called Nori]: Dried seaweed

Gochugaru: Dried red chile powder

Gochujang: Spicy fermented red pepper paste

Gui: Broiled or grilled

Guk [also called Tang]: Soup

Hwe: Raw seafood

Jeon: Savory pancake

Jeongol: Large stew or casserole

Jjigae: Stew

Jjim: Steamed and/or braised

Jorim: Long-simmered to reduce

Kalbi: Short ribs

Kimchi: Fermented or pickled vegetable side dishes

Makgeolli: Unfiltered alcoholic beverage made from rice

Mandu: Dumplings

Muchim: Seasoned or marinated side dishes

Myeon: Noodles

Naengmyeon: Cold noodles in a beef broth

Namul: Seasoned vegetable side dishes

Noraebang [also called Karaoke] Singing bar or room

Pojangmacha: Late-night restaurant, usually tents in Korea

Ramyun: Korean ramen

Samgyeopsal: Grilled, unmarinated pork belly

Soju: Clear alcoholic beverage, the most popular alcohol in Korea

Soondae: Blood sausage

Soondubu: Soft tofu

Ssam: Vegetables used to wrap grilled meat

Ssamjang: Barbecue paste; made with doenjang and gochujang