Cutting Techniques

Is the cutting of food in small uneven pieces with more or less 1/4 inch or a coarse chop with 1/2 to 3/4 inch irregular pieces generally used for mirepoix.

Is cutting into tiny irregular pieces less than 1/8 inch

Refers to the cutting of food items into small (about 1/2 inch) uniform cubes

Refers to the cutting of food items into very small (1/8 to 1/4 inch) uniform cubes.

Is tiny cube cut of 5mm on each side. Brunoise cut if often used in sauces because the small pieces cook down well and release flavors quickly. Alternatively, a brunoise can also be sprinkled on a dish as a beautiful colorful garnish.

Is a cut with larger, thicker cubes based on the jardiniere. It usually is 1 cm in size and is used in soups and sauces. 

To cut macedoine, first, prepare your vegetable jardiniere. Then lay the stick or sticks flat and chop them into cubes.

Is cutting off a very thin layer of peel.

Refers to the cutting of food into large or flat thin pieces.

Refers to cutting into long, thin strips, matchstick-like in shape. It is typically used for a firm vegetable like carrots, cucumbers, or celery. The exact measurement of julienne should be 5 cm to 11cm long, 4 mm wide, and 4mm thick.

Is typically shorter than julienne but much thicker; it is usually used in dip platters. Vegetables cut in this manner may be used in soups, stews or vegetable sides.

Is a broad but thinner cut. To give a chunkier texture in vegetables, this cut is used.

To make a chiffonade cut, place the leaves to be chopped in either a stack or roll them tightly. Then use a smooth rock chop to slice very thin strips. 

Foods can be shredded using a chef’s knife, a slicer, shredding tools and attachments, a mandolin or box grater. It can be coarse or fine, depending on its intended use.

This cut sits between the julienne and baton, and usually measures about 5 cm in length and 1 cm width.

It is similar to the paysanne, diamond in shape, ½ x ½ x 1/8 inch

They are simple to cut in basic round shape measuring 1/8 to ½ inch.

Hold the blade so that it cuts through the food on an angle; the wider the angle, the more elongated the cut surface will be.

Used for long, cylindrical vegetables such as parsnips, carrots, and celery by holding the knife approximately 90 degreesand cut then roll vegetable a quarter-turn and slice through it on the same diagonal, forming a piece with two angled edges. Repeat until the entire vegetable has been cut.

A cut which is 2-inch long, football shape with 7 equal sides with the use of a paring knife or tourney knife. Tourner in French means “to turn”; it is a cutting technique that produces a shape may be similar to a barrel or a football.

A cut made with the use of a melon baller.