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CULINARY KNIFE CUTS

TermDefinition
RONDELLE CUT To slice cylinder shaped fruit and vegetables.
DIAGONAL CUT To cut fruit or vegetable lengthwise. This to slice each half at an angle to create a larger cooking surface.
JULIENNE To cut into matchstick size, 1/4"x1/4"x2"
PARE To slice thinly the outer layer.
CHOP To cut into irregular shaped pieces with a chef knife or food chopper.
DICE To cut into cubes 1/2" x1/2" or 1/4"x1/4"
MINCE To finely cut into 1/8" cubes.
GRATE TO Use a food grater.
ROLL CUT Or oblique cut is done by first cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 18 degree, and then doing another diagonal cut.
CHIFFONADE To finely slice or shred leafy vegetables and herbs.
Created by: 100000700923659
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