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Terms in this set (13)
To finely slice or shred leafy vegetables or herbs. Often used to make certain garnishes.
A disk-shaped slice. They are made from cylindrical fruits or vegetables, such as cucumbers or carrots.
An oval or elongated slice of a cylindrical fruit or vegetable. Similar to the rondelle, except that you must hold the knife at an angle to get an oval-shaped slice.
Oblique cut, is done by first cutting a cylindrical fruit or vegetable like a diagonal cut, then roll the fruit or vegetable 180 degrees, and then doing another diagonal cut. Exposes more vegetable surface to decrease cooking time.
Large dice cut
5/8 inch cubed.
Cut 5/8 inch thick match sticks then cut 5/8 thick squares off the end.
Medium dice cut
3/8 inch cubed.
Cut 3/8 inch thick match sticks then cut 3/8 thick squares off the end.
Small dice cut
1/4 inch cubed.
Cut 1/4 inch thick match sticks then cut 1/4 thick squares off the end.
"Football" shaped cuts from vegetables.
1/8-inch thick matchstick-shaped cuts. Popular cut choice for carrots.
1/4-inch thick matchstick-shaped cuts.
1/8-inch thick cubes often cut from julienne cut.
Cutting food into very small pieces, usually smaller than brunoise cut.
1/2-inch matchsticks cut into 1/4 inch thick squares
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