Numerous knife cuts with their corresponding French name

There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.[1]

Strip cuts

  • Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from 1⁄3 by 1⁄3 by 2+1⁄2–3 inches (1 cm × 1 cm × 6 cm–8 cm) to 3⁄4 by 3⁄4 by 3 inches (2 cm × 2 cm × 8 cm)[2][3]
  • Batonnet; French for "little stick", the batonnet measures approximately 1⁄4 by 1⁄4 by 2–2+1⁄2 inches (0.6 cm × 0.6 cm × 5 cm–6 cm). It is also the starting point for the small dice.[1]
  • Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.[1] The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722.[1]
  • Fine julienne; measures approximately 1⁄16 by 1⁄16 by 1–2 inches (0.2 cm × 0.2 cm × 3 cm–5 cm), and is the starting point for the fine brunoise cut.[1]
  • Chiffonade; rolling leafy greens and slicing the roll in sections from 4–10mm in width

Cube cuts

Cuts with six even sides include:[1]

  • Large dice; (or "Carré" meaning "square" in French); sides measuring approximately 3⁄4 inch (20 mm)
  • Medium dice; (Parmentier); sides measuring approximately 1⁄2 inch (13 mm)
  • Small dice; (Macédoine); sides measuring approximately 1⁄4 inch (5 mm)
  • Brunoise; sides measuring approximately 1⁄8 inch (3 mm)
  • Fine brunoise; sides measuring approximately 1⁄16 inch (2 mm)

Other cuts

Other cuts include:[1]

  • Paysanne; 1⁄2 by 1⁄2 by 1⁄8 inch (10 mm × 10 mm × 3 mm)
  • Lozenge; diamond shape, 1⁄2 by 1⁄2 by 1⁄8 inch (10 mm × 10 mm × 3 mm)
  • Fermière; cut lengthwise and then sliced to desired thickness 1⁄8–1⁄2 inch (3–10 mm)
  • Rondelle; cylindrical vegetables cut to discs of desired thickness 1⁄8–1⁄2 inch (3–10 mm)
  • Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion
  • Mirepoix; 3⁄16–1⁄4 inch (5–7 mm)
  • Rough Cut; chopped more or less randomly resulting in a variety of sizes and shapes
  • Mincing; very finely divided into uniform pieces[4]
  • Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more

Japanese cuts include:[5]

  • Tanzaku-kiri; sliced into thin rectangular strips.
  • Wa-giri; round cut, cut into round slices.
  • Hangetsu-giri; half-moon cut, cut into round slices which are cut in half.
  • Aname-giri ; diagonal cut, cut at a 45 degree angle to make oval slices.
  • Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters.
  • Koguchigiri; small edge cuts into tiny round slices.
  • Kushigatagiri; wedge cut or comb cut.
  • Kakugiri; cut into cubes.
  • Sainome-kiri; cut into small cubes.
  • Arare-kiri; cut into small cubes of 5 millimeters in size.
  • Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size.
  • Usugiri; cut into thin slices.
  • Ran-giri; diagonal cut into pieces of 1/2 inch in size.
  • Hitokuchi-dai-ni-kiri; cut into bite-size pieces.

References

  1. 1 2 3 4 5 6 7 The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. pp. 622–4. ISBN 978-0-470-42135-2. OCLC 707248142.
  2. ↑ "Pont Neuf Potatoes". Cooks Info. Retrieved 8 November 2018.
  3. ↑ "Knife Cut Images". The Food School. Retrieved 8 November 2018.
  4. ↑ "14 basic cuts of vegetables with sizes". Food and Beverage service knowledge. Retrieved 2021-08-29.
  5. ↑ Steven Tuckey. "All the Japanese vegetable cutting techniques you need to know". Koi Knices.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.