Questions and Answers
What is the definition of Tourné?
What size is a Large Dice?
3/4 x 3/4 x 3/4 inch cube
What are the dimensions of a Medium Dice?
1/2 x 1/2 x 1/2 inch cube
What size is a Small Dice?
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What are the dimensions of Brunoise?
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What size is Fine Brunoise?
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What is a Rondelle?
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What are the dimensions of Paysanne?
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What size is Bâtonnet?
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What are the dimensions of Julienne?
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What size is Fine Julienne?
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Study Notes
Classic Knife Cuts
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Tourné: Characterized by a size of 2 inches in length and a diameter of 3/4 inch, this cut features seven sides and a flat end, often used for garnishing.
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Large Dice: A uniform cube cut measuring 3/4 inch on each side, ideal for hearty vegetable or meat preparations.
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Medium Dice: Smaller than large dice, this cut measures 1/2 inch on each side, providing a balance between cooking speed and texture.
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Small Dice: At 1/4 inch cubes, this cut is perfect for ingredients that need quick cooking or blending into dishes like soups or sauces.
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Brunoise: This precision cut consists of exceedingly small cubes, measuring 1/8 inch on each side, often used for garnishing or adding texture to dishes.
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Fine Brunoise: Even smaller at 1/16 inch cubes, this cut is used for delicate presentations or when a subtle texture is desired.
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Rondelle: A versatile cut that can be made round or bias-round, with diameter and thickness varying, commonly used for vegetables like carrots.
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Paysanne: This cut yields shapes that can be round, square, or triangular, measuring 1/2 inch by 1/2 inch and 1/8 inch thick, often used for a rustic touch to dishes.
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Bâtonnet: Resembling matchsticks, this cut measures 2 inches long and 1/4 inch in square profile, often a preliminary cut for julienne.
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Julienne: This cut creates thin strips measuring 2 inches long and 1/8 inch square, frequently used in salads and stir-fries for texture and appearance.
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Fine Julienne: The most delicate version of julienne, these strips are 2 inches long and 1/16 inch square, perfect for intricate garnishes or incorporating into light dishes.
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Test your knowledge of classic knife cuts with these flashcards. Each card provides a specific cut and its dimensions, ranging from tourné to fine brunoise. Perfect for culinary students and aspiring chefs looking to master their knife skills.