BRUNOISE (FINE DICE)

This particular technique will allow you to fine diced vegetables and
fruit. Normally, the food is cross cut and then sliced across the sticks
in order to create fine cubes. Foods that are commonly brunoised
include turnips, onions and carrots.

CHIFFONADE (SHREDDING)
The chiffonade technique is usually used on leafy vegetables and
herbs. Some examples include, spinach, lettuce, basil herbs and
cabbage. This is accomplished by first cutting the food into long strips,
and then cross cutting them in the preferred thickness.

JULIENNE (MATCH STICK CUTS)

The Julienne technique allows you to cut foods into long, thin match
stick like pieces. This is a cutting style that is normally used for
zucchini, carrots, celery and capsicum, but it can be used on virtually
any type of vegetable.

MACEDOINE (LARGE DICE)

This particular technique is used to cut vegetables and fruit into large
cubes, which is ideal for preparing vegetables that will be used in
soups. Cooks also cut melons and other types of large fruit using this
technique. When using this technique, it is important to have aflat
surface to cut on.

SLICING
Slicing is a technique in which you cut food into thin slices that are
relatively broad in comparison to the slice depth. You can use this
technique on meats, fruit and vegetables for use in any number of
vegetables.

MINCING
Mincing creates a food with An even smaller consistence that you
would be able to using the brunoise technique. To use this technique
effectively, you will need to holdyour knife handle with one hand and
use your other hand to keep the blade's tip in contact with the cutting
surface — while bringing your blade down into the food.

ROLL-CUTTING
This is a common technique that is used to cut long fruit and
vegetables, such as zucchini and carrots. Using this technique will
allow you to make more attractive pieces, while exposing more of the
food's surface.

PARALLEL CUTTING
This is a technique that is used to cut broad, thin slices of vegetables
and meat. You accomplish thisby laying your food flat on a cutting
surface and angling your knife blade parallel to the cutting surface, in
order to cut through the food.

CRUSHING
This is a technique that is used to crush foods like garlic and ginger,
and it is best accomplished by using a flat surface like a walnut cutting
board and using a large blade to press downward on the food.

Each of these techniques are designed to produce foods with different

sizes and consistencies in order to improve taste and cooking
consistency.