Knife cuts
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12 terms
French | English |
|---|---|
 BRUNOISE (BROON WAHZ) | foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch (3 millimeters x 3 millimeters x 3 millimeters); a 1/16 inch (1.5 millimiters) cube is referred to as a fine brunoise. (2)Foods garnished with vegetables cut in this manner. |
| CHEVEUX (SHUH VOY) | one of the potato frying cuts, very thinly sliced |
| JULIENNE (JOOL YEN) | 1/8 inch. x 1/8 inch. x 2 inch. |
| CISELER (SEE ZUH LAY) | to finely cut onions and shallots (fine, tiny dice) |
| BATONNET (BA TOH NAY) | 1/4 inch x 1/4 inch. x 2 inch. |
| EMINCER (AY MAN SAY) | to thinly slice onions, shallots or fresh herbs |
| CONCASSER (KON KAH SAY) | to chop coarsely |
| DEMILUNE (DUH MEE LOON) | a half moon, or crescent associated with carrots |
| EMONDER (AY MON DAY) | to remove the skin of certain fruits or vegetables (peaches, tomatoes) by plunging into boiling water; cooling them in an ice bath and pulling the loosened skin off |
| ALLUMETTES (AH LOO MET) | (Lit: matches) very thin French fries: pommes allumettes 1/8 inch x 1/8 inch x 2 inch |
| PONT NEUF (PON NUFF) | 1/2 inch x 1/2 inch x 3 inch cuts of potatoes |
| MACEDOINE (MAY SAY DAWN) | mixed diced fruits or vegetables |
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