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slicing
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slicing chiffonade
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knife skills cuts

QuestionAnswer
slicing cut an item into relatively broad, thin pieces
slicing chiffonade to finely slice or shred leafy vegetables or herbs
slicing rodendelle/rounds disk shape slices
slicing diagonal oval-shaped slices (biased cuts)
slicing oblique-cut or roll-cut small pieces w/ 2 angle-cut sides * carrots & parships
slicing lozenge diamond-shape pieces, usually of firm vegetables * carrots, turnips, potatoes, rutabagas
chopping to cut an item into small pieces when uniformity of size and shape is neither necessary nor feasible
coarse chopping should measure 3/4 x 3/4 x 3/4
cutting sticks jullienne a stick-shape item( matchstick) 1/8 x1/8x2 w/ potatoes, referred to as an allumette ( forms brunoise)
cutting stick batonnet A stick-shape item 1/4x1/4x2 (forms paysanne)
dicing brunoise cube-shape item 1/8x1/8x1/8 cut from julliane
small dice cube-shape item 1/4x1/4x1/4 cut from batonnet
medium dice 1/2x1/2x1/2
large dice 3/4x3/4x3/4
paysane a flat, square,round or triangular item1/2x1/2x1/8 cut from botannet
cutting tools parisienenes sphere of fruits or veg.cut w/ a small melon ball cutter or scoop
cutting tools mandoline non-mechanical cutting tool, does jobs can be done w/a chef's knife, suchas thinsliced apples or large quantities of julienne veg.
cutting tools gaufrette thin lattice or waffle-textured sliceof veg.
Created by: Cfreytes
 

 



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