Classic Knife Cuts Flashcards

Study Notes

Classic Knife Cuts

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.
Large Dice: A uniform cube cut measuring 3/4 inch on each side, ideal for hearty vegetable or meat preparations.
Medium Dice: Smaller than large dice, this cut measures 1/2 inch on each side, providing a balance between cooking speed and texture.
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.
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.
Fine Brunoise: Even smaller at 1/16 inch cubes, this cut is used for delicate presentations or when a subtle texture is desired.
Rondelle: A versatile cut that can be made round or bias-round, with diameter and thickness varying, commonly used for vegetables like carrots.
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.
Bâtonnet: Resembling matchsticks, this cut measures 2 inches long and 1/4 inch in square profile, often a preliminary cut for julienne.
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.
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.