- Batonnet. Bâtonnet, pronounced bah-tow-nay, is a French word that means “little sticks”.
- Julienne (or Allumette if it’s a potato)
- Fine Julienne.
- Carré (Large dice)
- Parmentier (Medium dice)
- Macédoine (Small dice)
- Brunoise.
- Fine brunoise.
What are the 3 basic knife cuts?
- Baton. Thick cut chips or steak fries are cut in chunky batons about 8mm in thickness. …
- Batonnet. Some common foods cut in this style are French fries and crudites or vegetable sticks for dipping. …
- Julienne. …
- Brunoise. …
- Paysanne. …
- Chiffonade.
What are different types of cuts?
- Brunoise. Recommended Tool: Chef’s knife. …
- Chiffonade. Recommended Tool: Chef’s or paring knife. …
- Chop. Recommended Tool: Chef’s knife. …
- Cube. …
- Dice. …
- Julienne/French Cut. …
- Mince. …
- Slice.
What are the 4 basic types of cuts?
- Baton. When you see steak fries or chips, they are typically going to be cut into a baton that is about 8 mm thick. …
- Julienne. A julienne cut is often called the matchstick cut. …
- Paysanne. This is the cut that is used most often. …
- Chiffonade.
What are the three types of cuts?
- Abrasion. An abrasion occurs when your skin rubs or scrapes against a rough or hard surface. …
- Laceration. A laceration is a deep cut or tearing of your skin. …
- Puncture. A puncture is a small hole caused by a long, pointy object, such as a nail or needle. …
- Avulsion.
What is Jardiniere cut?
Jardiniere is a French cooking term meaning to
cut a vegetable into thickish batons
. This is the size of vegetables commonly used in frozen vegetable mixes. … Cut the vegetables into pieces 10 cm (4 inches) long. Then cut these pieces into batons with a width of anywhere from 4 mm to 10 mm wide (1/8th inch to .
What is a Tourne cut?
Likewise, the term for the tourne knife is of French origin and means
a knife for “turning” or general “shaping”
. The tourne knife, often also called a “peeling knife”, has a very short blade, usually about 7 cm. Cutting and peeling fruit and vegetables is quick and easy with the handy knife.
What is a brunoise cut?
Brunoise. The brunoise is
the finest dice and is derived from the julienne
. Any smaller and the cut is considered a mince. To brunoise, gather the julienned vegetable strips together, then dice into even 3mm cubes. This cut is most often used for making sauces like tomato concasse or as an aromatic garnish on dishes.
What is a Macedoine cut?
A term used to describe the process
of dicing ingredients into 1/4 inch cubes
or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot (cooked).
Which is the largest knife cut?
The baton
is the largest stick cut. It’s not a commonly used cut but it’s good to know for creating vegetable sides. It is also the foundation for the more common medium dice.
What is a Concasse cut?
A concasse cut involves
peeling, deseeding and chopping a tomato
. In order to make the tomato easier to peel you will have to drop it in simmering water then plunge it into an ice bath.
What is a chiffonade cut?
Chiffonade is the culinary term for
thinly sliced herbs
. It literally means “made of rags” in French. First, wash and dry your herbs, then pick off a few leaves and stack them.
What are the different types of meat cuts?
- Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. …
- Rib. The next cut of meat we’re talking about is the rib. …
- Short Loin. …
- Sirloin. …
- Round. …
- Brisket. …
- Fore Shank. …
- Short Plate.
How do chefs cut so fast?
A good chef’s knife can do almost all the cutting tasks that you put it through. It needs to
have a broad blade tapering upward to a point
, allowing the knife to rock back and forth for fast mincing. It’s typically about 6 to 12 inches long. A greater length usually translates to a faster and easier cutting process.
What is a diagonal cut?
Diagonal Cut. When diagonal cutting,
the knife enters at a 45 ° angle
. … The cutting motion is a smooth, backward draw of a very sharp knife followed by a roll of the wrist to prevent slices from sticking together.
What are the 11 classical knife cuts?
- Allumete Cut (Matchstick) …
- Julienne Cut (Double Matchstick) …
- Batonette Cut (French Fry Cut) …
- Brunoise Cut (Square Allumete) …
- Macedoine Cut (Square Julienne) …
- Small Dice (Squar Baton) …
- Medium Dice. …
- Large Dice.
