CUTTING

TECHNIQUES
 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.
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
 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 a flat 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.
• 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 this by 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.