Cutting techniques

gja
 Cutting techniques
• Batonnet; French for "little stick", the batonnet
measures approximately 1⁄4 by 1⁄4 by 2–2 1⁄2 inches
 Cutting techniques
• Julienne; the measurement for julienne is 1/8 inch × 1/8
inch × 2 inches (3mm × 3mm × 5 cm)
 Cutting techniques
• Carre; (Large dice)This cut features cubes with 6
even sides measuring approximately ¾ inch (2 cm).
 Cutting techniques
• Medium dice; (Parmentier); sides measuring
approximately 1⁄2 inch (13 mm)
 Cutting techniques
• Macedoine; ½ cm dices, a larger version of brunoise.
Adds body to salads and side dishes.
 Cutting techniques
• Brunoise; is tiny little cubes measuring 1/8 inch (3mm).
Cutting techniques
 Cutting techniques
• Chateau; vegetables turned into a barrel
shape for a refined presentation
 Cutting techniques
• Wedges; round vegetables cut equally radially, used on
tomato, potato, lemon, cut into four or six pieces or more.
 Cutting techniques
• Rondelle; Simply meaning round in shape, this cut is
generally used for cutting round or oval shaped veggies
 Cutting techniques
• Chefs use the paysanne cut to create thin slices of vegie that
mirror their natural shapes. cut size is 1/2 x 1/2 x 1/8"
 Cutting techniques
• Diagonal; the knife enters at a 45 °angle. This method
reduces cooking time because more surface is exposed to
the heat
 Cutting techniques
• Oblique; is a specific type of knife cut used to create
pieces of food with two angled sides
 Cutting techniques
• Minced; (of food, especially meat) cut up or ground
into very small pieces
 Cutting techniques
• Sliced; to cut into slices; divide into parts. to cut through or
cleave with or as if with a knife: The ship sliced the sea.
• Cut;divide into pieces with a knife or other sharp
implement.
"cut the beef into thin slices"
• Chop;cut (something) into pieces with repeated sharp
blows of a knife.
 Lets go cut
• Thankyou for listening

• gja