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Knife Skills

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Segment

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Dividing citrus fruits into their natural sections, free of membranes and seeds.

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Chiffonade

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A technique where leafy greens or herbs are rolled and sliced thinly, used to garnish or in soups.

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Chop

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To cut into pieces, typically not uniform, used for a variety of foods and dishes.

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Rondelle

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Disk-shaped slices created by cutting cylindrical vegetables or fruits crosswise.

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Chonchon

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This cut involves creating a wavy surface on cylindrical vegetables for aesthetics and surface area.

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Parisienne

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Using a melon baller to cut round, ball-shaped pieces out of fruits and vegetables.

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Lozenge

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Diamond-shaped pieces usually of carrots, used primarily for decorative purposes.

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Slice

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To cut through something in clean movements to create sections or pieces of varying thickness.

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Bias Cut

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Slicing at an angle to increase the surface area, enhancing cooking time and presentation.

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Tourne

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Cutting and shaping vegetables into oblong, seven-sided football shapes, used for fancy presentations.

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Allumette

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A cut resembling matchsticks slightly thicker than julienne, commonly used for making fries from potatoes.

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Supreme

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Cutting segments of citrus fruit from the membrane, producing a clean section without any pith.

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Gauffrette

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Slicing vegetables using a mandolin to create thin, lattice, waffle-like slices.

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Peel

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Removing the outermost layer of fruits, vegetables, or citrus peel, often done for aesthetic reasons or to remove inedible parts.

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Batonnet

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Cutting food into small sticks, larger than julienne, often used for French fries and crudites.

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Mince

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Chopping food into tiny pieces, most often used for garlic, herbs, and onions.

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Hasselback

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A method of slicing potatoes partially through into thin slices, allowing them to fan out during cooking.

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Paysanne

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A type of slicing that results in thin, flat, square or rectangular pieces, used in sauteing.

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Julienne

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Cutting vegetables into long, thin strips, often used for stir-fry dishes or garnishes.

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Brunoise

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A fine dice, typically 3mm cubed, used for sauces, soups, and garnishes.

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Fillet

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A technique to remove bones and cut fish or meat into boneless pieces.

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Butterfly

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A technique where meat, poultry, or shrimp is cut in half but not all the way through and then flattened.

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Trim

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Removing unwanted parts from meats or vegetables to enhance appearance and improve cooking.

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Dice

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Cutting food into uniform cube-shaped pieces, used in cooking for even cooking and presentation.

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Roll Cut

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Cutting cylindrical vegetables diagonally and then rotating them a quarter turn after each cut.

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