Classic Vegetable Cuts Flashcards

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.