Classic Vegetable Cuts Flashcards

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Questions and Answers

What is the chiffonade cut used for?

Chopping fruits

Dicing vegetables into small cubes

Slicing leafy green vegetables and flat-leaved herbs (correct)

Cutting large pieces of meat

What does the shredded cut refer to?

Cutting vegetables into large cubes

Slicing vegetables into thin slices or pieces (correct)

Preparing vegetables for salads

Dicing fruits

What is the Emincer cut primarily used for?

Slicing fruits

Chopping herbs

Dicing vegetables

Preparing thin slices of onion (correct)

What shape does the pont neuf cut resemble?

Thick cut or steak cut Signup and view all the answers

What does the jardiniere cut refer to?

Cutting vegetables into thick stick or finger shapes Signup and view all the answers

What is the baton cut?

The largest stick cut Signup and view all the answers

What does batonnet cut mean?

Little stick Signup and view all the answers

What is another name for the allumette cut?

Matchstick cut Signup and view all the answers

What is a julienne cut often called?

Shoestring Signup and view all the answers

What is the fine julienne cut?

An even finer version of julienne Signup and view all the answers

What shape does rondelle cut generally take?

Circular round or disk-shaped Signup and view all the answers

What does diagonal, oblique or roll cut mean?

Cutting vegetables into obliques by rolling them Signup and view all the answers

What is the purpose of tourner/turned cut?

Primarily for presentation Signup and view all the answers

What does paysanne cut refer to?

Thinly sliced cuts often the same shape as the vegetable Signup and view all the answers

What is a lozenge cut?

Diamond-shaped cut from firm vegetables Signup and view all the answers

What is the large dice (carre) used for?

For stews and long cooking dishes Signup and view all the answers

What does medium dice mean?

A smaller version of the large dice Signup and view all the answers

What is the small dice cut?

Smaller than the medium dice Signup and view all the answers

What does brunoise cut indicate?

The smallest uniform size for dicing Signup and view all the answers

What is a cross chop used for?

To cut small vegetables or herbs Signup and view all the answers

What characterizes a rock chop?

A technique using a rocking motion of the knife Signup and view all the answers

Study Notes

Classic Vegetable Cuts

Chiffonade: Technique for slicing leafy greens and herbs into long ribbons using a chef's or paring knife.
Shredded Cut: Involves slicing vegetables into thin pieces or strips with a sharp knife for use in various dishes.
Emincer Cut: A method specifically for creating thin slices of onions.
Pont Neuf Cut: Thick cut used primarily for making fried potato shapes, resembling steak cut strips.
Jardiniere Cut: French culinary term referring to cutting vegetables into thick, stick or finger-like shapes.
Baton Cut: The largest stick cut, serving as a basis for creating larger dice cuts.
Batonnet Cut: French term meaning "little stick," representing a smaller stick cut generally for vegetables.
Allumette Cut: Also known as the matchstick cut, it's characterized by long, thin slices.
Julienne/French Cut: Often referred to as shoestring; involves cutting vegetables into long, thin strands.
Fine Julienne Cut: A finer version of julienne, which serves as the foundation for the fine brunoise cut.
Rondelle Cut: Circular cuts created from cylindrical vegetables, such as carrots or cucumbers, resulting in round disks.
Diagonal, Oblique or Roll Cut: A technique for cutting vegetables into oblique shapes by rolling them on the cutting board during the process.
Tourner/Turned Cut: A presentation-focused cut that resembles a thumb-long football shape, adding visual appeal to dishes.
Paysanne: Involves thinly cutting vegetables into shapes that often reflect the vegetable's natural form.
Lozenge: Diamond-shaped cuts derived from firm vegetables, suitable for presentation and texture.
Large Dice (Carre): Square cuts typically used in stews and long-cooking dishes for hearty texture.
Medium Dice: A smaller cut derived from the batonnet, often used for a variety of culinary applications.
Small Dice: An even smaller cut than the medium dice, ideal for incorporating into recipes requiring fine texture.
Brunoise Cut: The smallest uniform dice size, perfect for strong-flavored vegetables, enhancing their impact in dishes.
Cross Chop: Technique for cutting small vegetables or herbs, prioritizing speed and efficiency over presentation.
Rock Chop: A unique chopping technique where the chef rocks the blade of a knife for continuous chopping motion.

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Description

Test your knowledge of classic vegetable cuts with these flashcards. Each card presents a specific knife cut along with its definition, helping you master culinary techniques. Perfect for culinary students or cooking enthusiasts looking to enhance their skills!