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Cuts
classic culinary cuts
| Question | Answer |
|---|---|
| Allumette | Sometimes called the matchstick cut |
| Batonnet | translated literally from french, means little stick measures .25 in x .25 in x 2 in starting point for the small dice |
| Julienne | measures 1/8 in x 1/8 in x 2 in starting point for the brunoise cut |
| Brunoise | cut from Julienne 1/8 in x 1/8 in x 1/8 in |
| Macedoine | 1/4 in dice |
| Large Dice | cubes with sides measuring 3/4 in |
| Medium Dice | cubes with sides measuring 1/2 in |
| Small Dice | cubes with sides measuring 1/4 in cut from batonnet |
| Slice | to cut into uniform cross cuts |
| Paysanne | 1/2 in x 1/2 in x 1/8 in round, square, or rectangles |
| Parisienne | large spherical shape |
| Olivette | Olive shaped |
| Noisette | Small hazelnut-size cut |
| Chateau | large barrel shape |
| Concasse | roughly chopped |
| Chop | cut into irregular shaped pieces |
| Mince | cut into very fine pieces |
| Emincer | cut into very thin slices |
| Shred | cut into very thin strips |
Created by:
llahham
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