Culinary Knife Cuts Flashcards

Questions and Answers

What is the shape of a Paysanne cut?

Round

Square

Triangular

All of the above (correct)

What are the dimensions of a Large Dice cut?

3/4" x 3/4" x 3/4"

What is a Batonnet cut?

Stick shape with dimensions of: 1/4" x 1/4" x 2"

What is a Whet Stone used for?

To put an edge on a dull knife blade Signup and view all the answers

What is Steel used to do?

Hone/straighten the blade immediately after and in between sharpenings Signup and view all the answers

What does it mean to slice?

To cut an item into relatively long, thin pieces Signup and view all the answers

What are the types of slices?

Chiffonade, rondelle, diagonal, oblique/roll cuts, lozenges Signup and view all the answers

What does Chiffonade refer to?

To finely slice or shred leafy vegetables or herbs Signup and view all the answers

What shape does a Rondelle cut take?

Disk-shaped slice Signup and view all the answers

What does a Diagonal cut look like?

Oval-shaped slice Signup and view all the answers

Describe an Oblique or Roll cut.

Slice with 2 angle-cut sides Signup and view all the answers

What is a Lozenge cut?

Diamond-shaped slice, usually of firm vegetables Signup and view all the answers

What does it mean to Butterfly meat?

To slice boneless meat, poultry or fish nearly in half lengthwise Signup and view all the answers

What is the definition of Chop?

To cut into pieces when uniformity of size and shape is not important Signup and view all the answers

What is the definition of Dice?

To cut into cubes with 6 equal-sized sides Signup and view all the answers

What are the dimensions of a Julienne cut?

1/8" x 1/8" x 2" Signup and view all the answers

What is a Fine Julienne cut?

Stick shape with dimensions of: 1/16" x 1/16" x 2" Signup and view all the answers

What are the dimensions of a Brunoise cut?

1/8" x 1/8" x 1/8" Signup and view all the answers

What are the dimensions of a Fine Brunoise cut?

1/16" x 1/16" x 1/16" Signup and view all the answers

What are the dimensions of a Small Dice cut?

1/4" x 1/4" x 1/4" Signup and view all the answers

What does it mean to Mince food?

To cut an item into very small pieces Signup and view all the answers

What is the definition of Tourner?

To cut football-shaped pieces with 7 equal sides and blunt ends Signup and view all the answers

What does Parisienne refer to?

Spheres of fruit or veg cut with a small melon ball cutter Signup and view all the answers

What is a Gaufrette cut?

A thin lattice or waffle-textured slice of vegetable cut on a mandoline Signup and view all the answers

What are the dimensions of a Pont Nuef cut?

3/4" x 3/4" x 2" Signup and view all the answers

What are the dimensions of a Pomme Frite cut?

1/2" x 1/2" x 2" Signup and view all the answers

Study Notes

Knife Cuts Terminology

Paysanne: Flat, square, round, or triangular cut measuring 1/2" x 1/2" x 1/8".
Large Dice: Cube-shaped cut with dimensions of 3/4" x 3/4" x 3/4".
Medium Dice: Cube-shaped cut measuring 1/2" x 1/2" x 1/2".
Batonnet: Stick-shaped cut with dimensions of 1/4" x 1/4" x 2".
Julienne: Stick shape measuring 1/8" x 1/8" x 2", also referred to as allumette for potatoes.

Knife Sharpening Tools

Whet Stone: Used to sharpen dull knife blades.
Steel: Tool for honing and straightening knife blades between sharpenings.

Slicing Techniques

Slice: Cutting an item into long, thin pieces; may serve as a finished product or preliminary step.
Types of Slices: Includes chiffonade, rondelle, diagonal, oblique/roll cuts, and lozenges.

Specific Slicing Methods

Chiffonade: Finely slicing or shredding leafy vegetables and herbs.
Rondelle: Disk-shaped slices.
Diagonal: Produces oval-shaped slices.
Oblique/Roll Cut: Slices with two angled sides.
Lozenge: Diamond-shaped slices, typically from firm vegetables.

Cutting and Dicing Techniques

Butterfly: Slicing boneless meat, poultry, or fish nearly in half lengthwise to create a book-like shape.
Chop: Cutting into pieces without the need for uniformity in size and shape.
Dice: Cubes with six equal sides.
Brunoise: Cube shape measuring 1/8" x 1/8" x 1/8".
Fine Brunoise: Smaller cube measuring 1/16" x 1/16" x 1/16".
Small Dice: Cube shape at 1/4" x 1/4" x 1/4".
Mince: Cutting into very small pieces, also known as finely chopped.

Specialty Cuts

Tourner: Cutting football-shaped pieces with seven equal sides and blunt ends.
Parisienne: Spheres made from fruits or vegetables using a small melon baller.
Gaufrette: Thin, waffle-textured vegetable slices created with a mandoline.
Pont Nuef: Stick shape measuring 3/4" x 3/4" x 2".
Pomme Frite: Stick shape measuring 1/2" x 1/2" x 2".

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Description

Test your knowledge of various knife cuts with these flashcards. Each card provides the definition and dimensions of different cuts essential for culinary arts. Perfect for culinary students and cooking enthusiasts alike!