Basic Knife Cuts
Basic Knife Cuts
Basic Knife Cuts
Chiffonade— is a cutting technique that you can use to cut up any flat leafy food. It works great
on things that you are going to eat
fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and elegantly.
Paysanne-style— is to slice it
thinly,
but according to its natural shape, without
squaring it off. For example, a carrot may be
cut en paysanne into thin circles that have
differing diameters.
Rondelle Cut—simply meaning round in
shape, this cut is generally used for cutting
round or oval shaped veggies, such as carrots,
cucumbers, eggplant and zucchini. While there isn't an exact size dimension for this cut, rondelle
pieces are uniform and generally measure between ⅛ to ½ an inch in thickness.
Bias cut— simply means cutting on
the diagonal. Hold your food at a slight
angle to the knife and slice. Bias cuts are
often used in Asian stir-fry.