List of culinary knife cuts

List of Culinary Knife Cuts

A culinary knife cut is a specific way of cutting or chopping food items using a knife. The type of cut used can affect the taste, texture, and appearance of a dish. This article provides a list of the most common culinary knife cuts.

Julienne

The Julienne cut, also known as the matchstick cut, involves cutting food into long, thin strips. This cut is often used for vegetables such as carrots and zucchini.

Brunoise

The Brunoise cut is a smaller version of the Julienne cut. It involves cutting food into tiny cubes of 1/8 inch. This cut is often used for onions, celery, and bell peppers.

Chiffonade

The Chiffonade cut involves rolling leafy vegetables or herbs like basil and cutting them into thin strips. This cut is often used in garnishing.

Dice

The Dice cut involves cutting food into cubes. The size of the cubes can vary, but they are typically 1/2 inch to 1 inch in size. This cut is often used for vegetables like potatoes and onions.

Mince

The Mince cut involves cutting food into very small pieces. This cut is often used for garlic and herbs.

Rondelle

The Rondelle cut involves cutting cylindrical vegetables or fruits into rounds. This cut is often used for carrots, cucumbers, and bananas.

Batonnet

The Batonnet cut involves cutting food into sticks that are about 1/2 inch thick and 2-3 inches long. This cut is often used for potatoes in dishes like fries.

Tourne

The Tourne cut involves cutting vegetables into a barrel shape. This cut is often used for root vegetables like potatoes and carrots.

Paysanne

The Paysanne cut involves cutting food into thin, flat pieces. This cut is often used for vegetables in soups and stews.

Lozenge

The Lozenge cut involves cutting food into diamond shapes. This cut is often used for root vegetables and fruits.

Conclusion

Understanding and mastering these culinary knife cuts can greatly enhance the presentation and taste of dishes. Each cut has its own purpose and is used in specific types of dishes.