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