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