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Basic Cut Knife

This document outlines 10 different knife cutting techniques: chopping uses a straight downward motion; chiffonade shreds into fine parallel cuts; dicing produces cube shapes; diamond thinly slices then cuts strips; mincing produces very fine cuts for onions and garlic; julienne makes long matchstick strips; pays anne makes curved uneven cuts of the same thickness; rondelle makes cylindrical cuts; bias makes diagonal cuts; and oblique or roll cuts diagonally slice rolled vegetables.

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Nerissa Dollente
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136 views20 pages

Basic Cut Knife

This document outlines 10 different knife cutting techniques: chopping uses a straight downward motion; chiffonade shreds into fine parallel cuts; dicing produces cube shapes; diamond thinly slices then cuts strips; mincing produces very fine cuts for onions and garlic; julienne makes long matchstick strips; pays anne makes curved uneven cuts of the same thickness; rondelle makes cylindrical cuts; bias makes diagonal cuts; and oblique or roll cuts diagonally slice rolled vegetables.

Uploaded by

Nerissa Dollente
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

BASIC CUT KNIFES

1. Chopping
– done with a
straight,
downward cutting
motion.
2. Chiffonade
(shredding)
- making very
fine parallel cuts.
3. Dicing
- producing cube
shapes
4. Diamond
(lozenge)
- thinly slicing and
cutting into strips
of appropriate
width
5. Mincing

- producing very
fine cut usually
for onions and
garlic
6. Julienne
- making long
rectangular cut
similar to
matchsticks
7. Pays Anne
(Fermi ere)

– making curved
or uneven cuts of
the same
thickness
8. Rondelle
- making
cylindrical cut
9. Bias
–making
diagonal cut
10. Oblique, or
roll cuts

– making diagonal
cut by rolling the
long cylindrical
vegetables

BASIC CUT KNIFES
1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) - making very fine parallel cuts.
3. Dicing - producing cube shapes
4. Diamond (lozenge) - thinly slicing and cutting into strips of appropriate width
5. Mincing - producing very fine cut usually for onions and garlic
6. Julienne - making long rectangular cut similar to matchsticks
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
8. Rondelle - making cylindrical cut
9. Bias –making diagonal cut

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