Knife Cuts

Created by julieerin 

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27 terms

Paysanne

A flat, square, round or triangular item with dimensions of: 1/2" x 1/2" x 1/8"

Large Dice

Cube shape with dimensions of: 3/4" x 3/4" x 3/4"

Medium Dice

Cube shape with dimensions of: 1/2" x 1/2" x 1/2"

Batonnet

Stick shape with dimensions of: 1/4" x 1/4" x 2"

Whet Stone

Tool to put an edge on a dull knife blade

Steel

Tool to hone/straighten the blade immediately after and in between sharpenings

Slice

To cut an item into relatively long, thin pieces. Can be the finished product, or 1st step to a different completed cut.

Types of Slices

Chiffonade, rondelle, diagonal, oblique/roll cuts, lozenges

Chiffonade

To finely slice or shred leafy vegetables or herbs

Rondelle

Disk shaped slice

Diagonal

Oval-shaped slice

Oblique or Roll cut

Slice with 2 angle-cut sides

Lozenge

Diamond-shaped slice, usually of firm vegetables

Butterfly

To slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book

Chop

To cut into pieces when uniformity of size and shape is not important

Dice

To cut into cubes with 6 equal-sized sides

Julienne

Stick shape with dimensions of: 1/8" x 1/8" x 2"
Sometimes called allumette on potatoes

Fine Julienne

Stick shape with dimensions of: 1/16" x 1/16" x 2"

Brunoise

Cube shape with dimensions of: 1/8" x 1/8" x 1/8"

Fine Brunoise

Cube shape with dimensions of: 1/16" x 1/16" 1/16"

Small Dice

Cube shape with dimensions of: 1/4" x 1/4" x 1/4"

Mince

To cut an item into very small pieces. Another term is finely chopped.

Tourner

To cut football-shaped pieces with 7 equal sides and blunt ends

Parisienne

Spheres of fruit or veg cut with a small melon ball cutter

Gaufrette

A thin lattice or waffle-textured slice of vegetable cut on a mandoline

Pont Nuef

Stick shape with dimensions of: 3/4" x 3/4" x 2"

Pomme Frite

Stick shape with dimensions of: 1/2" x 1/2" x 2"

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