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Knife Skills
25
Flashcards
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Segment
Dividing citrus fruits into their natural sections, free of membranes and seeds.
Chiffonade
A technique where leafy greens or herbs are rolled and sliced thinly, used to garnish or in soups.
Chop
To cut into pieces, typically not uniform, used for a variety of foods and dishes.
Rondelle
Disk-shaped slices created by cutting cylindrical vegetables or fruits crosswise.
Chonchon
This cut involves creating a wavy surface on cylindrical vegetables for aesthetics and surface area.
Parisienne
Using a melon baller to cut round, ball-shaped pieces out of fruits and vegetables.
Lozenge
Diamond-shaped pieces usually of carrots, used primarily for decorative purposes.
Slice
To cut through something in clean movements to create sections or pieces of varying thickness.
Bias Cut
Slicing at an angle to increase the surface area, enhancing cooking time and presentation.
Tourne
Cutting and shaping vegetables into oblong, seven-sided football shapes, used for fancy presentations.
Allumette
A cut resembling matchsticks slightly thicker than julienne, commonly used for making fries from potatoes.
Supreme
Cutting segments of citrus fruit from the membrane, producing a clean section without any pith.
Gauffrette
Slicing vegetables using a mandolin to create thin, lattice, waffle-like slices.
Peel
Removing the outermost layer of fruits, vegetables, or citrus peel, often done for aesthetic reasons or to remove inedible parts.
Batonnet
Cutting food into small sticks, larger than julienne, often used for French fries and crudites.
Mince
Chopping food into tiny pieces, most often used for garlic, herbs, and onions.
Hasselback
A method of slicing potatoes partially through into thin slices, allowing them to fan out during cooking.
Paysanne
A type of slicing that results in thin, flat, square or rectangular pieces, used in sauteing.
Julienne
Cutting vegetables into long, thin strips, often used for stir-fry dishes or garnishes.
Brunoise
A fine dice, typically 3mm cubed, used for sauces, soups, and garnishes.
Fillet
A technique to remove bones and cut fish or meat into boneless pieces.
Butterfly
A technique where meat, poultry, or shrimp is cut in half but not all the way through and then flattened.
Trim
Removing unwanted parts from meats or vegetables to enhance appearance and improve cooking.
Dice
Cutting food into uniform cube-shaped pieces, used in cooking for even cooking and presentation.
Roll Cut
Cutting cylindrical vegetables diagonally and then rotating them a quarter turn after each cut.
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