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27 terms

Knife Cuts

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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"