This thread will help you to know the basic shapes and sizes that most people cut their foods/ingredients in their kitchen. Its rather simple to follow, but its very important to do it correctly.
[B]Vegetable cuts
[/B][img_thumb]http://1.bp.blogspot.com/_xxpjdDaqfQI/TG0DGwVOPwI/AAAAAAAAACU/f8F_XQ8kR8c/s1600/111.jpg[/img_thumb]​
These are like the basics of basics, the very fundamentals of cutting. There are several types of cutting, all with different shapes and shit. They are Brunoise, Macedoine, Julienne, batonnet and chiffonade. These are all french term, but its basically, small dice, medium dice, matchsticks, long rectangular sticks, and chiffonade, which is basically shredded vegetables.
[B]Brunoise/Macedoine & Julienne
[/B][IMG]http://theculinarycook.com/wp-content/uploads/2012/04/Brunoise.jpg[/IMG][IMG]http://www.redactedrecipes.com/images/2008/07/16/julienne.jpg[/IMG]Brunoise is a very small diced cube, sized between 1 – 3 mm square. Typical vegetables used are carrot, onion, turnip and celery. [B]Julienne[/B] is a [URL="http://en.wikipedia.org/wiki/List_of_culinary_knife_cuts"]culinary knife cut[/URL] in which the [URL="http://en.wikipedia.org/wiki/Food"]food[/URL] item is cut into long thin strips, similar to [URL="http://en.wikipedia.org/wiki/Matchstick"]matchsticks[/URL]. Sometimes called 'shoe string', e.g. 'shoestring fries'. Common items to be julienned are [URL="http://en.wikipedia.org/wiki/Carrot"]carrots[/URL] for [I]carrots Julienne[/I], [URL="http://en.wikipedia.org/wiki/Celery"]celery[/URL] for [I]Céléris[URL="http://en.wikipedia.org/wiki/Remoulade"]Remoulade[/URL][/I] or [URL="http://en.wikipedia.org/wiki/Potato"]potatoes[/URL] for [I]Julienne Fries[/I]. Macedoine is diced cube, 0.5 cm (5 mm) square, which is larger than the brunoise cut. Typical vegetables used are carrot, onion, turnip, beans and celery.
[B]
STEPS:
[/B][U]1.Peel the carrot
[/U][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrots 2 PICT.jpg[/IMG]
[U]2.Cut in half
[/U][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot 3 PICT.jpg[/IMG]
[U]3. Trim off all sides by cutting out the uneven parts, and then cutting them into a rectangle.
[/U][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot 4 PICT.jpg[/IMG][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot 5 PICT.jpg[/IMG]
[U]4. Cut the carrot into 1/8 inch thick slices, and proceed to cut them into 1/8 inch matchsticks to form julienne
[/U][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot 6 PICT.jpg[/IMG]
[IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot 7 PICT.jpg[/IMG][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot julienne batons 8PICT.jpg[/IMG]
[U]5.To dice, grip all the carrot strips in line together, and cut them into 1/8 inch cubes/squares.
[/U][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot to dice 10 PICT.jpg[/IMG][IMG]http://www.learninghowtocook.com/site/images/data/102908Carrot(smalldice)319/Carrot batons and dice finished 11 PICT.jpg[/IMG]
[B]Batonnet
[/B][IMG]http://0.tqn.com/d/culinaryarts/1/0/a/A/-/-/batonnet500.jpg[/IMG]
A long thin baton, about 2 cm long and approximately 3 mm wide and 3 mm thick. In more recent times these are often slightly larger, but this depends on end use.
[B]Steps[/B]
[U]1.Start by cutting off both ends of the object you wish to batonnet (Topping and Tailing).
[/U][IMG]http://stellaculinary.com/pics/professional-culinary-knife-skills/batonnet-how-to-professional-kitchen-knife-skills.jpg[/IMG]
[U]2.square off the sides of the object so that you form a rectangle.
[/U][IMG]http://stellaculinary.com/pics/professional-culinary-knife-skills/batonnet-step-2-culinary-school-knife-skills.jpg[/IMG]
[U]3.Take your rectangular object and cut it into ¼” slabs.
[/U][IMG]http://stellaculinary.com/pics/professional-culinary-knife-skills/batonnet-step-3-culinary-school-knife-skills-how-to.jpg[/IMG]
[U]4. Stack the ¼” slabs and cut them into ¼” strips. If you want a true batonnet, cut the final length to 2.5-3” long.
[/U][IMG]http://stellaculinary.com/pics/professional-culinary-knife-skills/batonnet-step-4-how-to-culinary-school-knife-skills.jpg[/IMG]
[B]Chiffonade
[/B][IMG]http://thebumblinggourmet.files.wordpress.com/2010/09/how-to-chiffonade11.jpg[/IMG]
Finely sliced or shredded green leafy vegetables, usually lettuce or spinach, whichis used as a base, garnish or in soups.
[B]Steps
[/B][IMG]http://www.dessert.net.au/images/fruit-soup-w-lightlly-jellied-orange-broth20080822mint-chiffonade1.jpg[/IMG]
And that is pretty much the main cuttings that you should know. There's alot more, like Paysanne, tourne, but that's diving deeper into vegetable cuts. That's all for now, will update this thread with more content, like cutting meat. Sources for the pictures are also in the links below. Meanwhile, here are some good links I've found:
[URL]http://www.harpercollins.com/harperimages/ommoverride/commonsense_cookery_notes.pdf[/URL]
[URL]http://www.blatherskiter.com/chefali/index.php?option=com_content&view=article&id=22&Itemid=124[/URL]
[URL]http://www.learninghowtocook.com/photo-tutorials/[/URL]
[URL]http://foodschool.ca/assignments/knife-cut-images/[/URL]
[URL]https://www.stellaculinary.com/podcasts/video/how-dice-julienne-brunoise-batonnet[/URL]
[URL]http://en.wikipedia.org/wiki/List_of_culinary_knife_cuts[/URL]
[URL]http://www.vegetables.co.nz/resources/1files/pdf/poster_vegetable_cuts_A4.pdf[/URL]
[URL]http://www.cooksnapeatlove.com/2012/09/post-taillage-classic-french-vegetable.html[/URL]
[URL]http://www.chefmac.org/2010/09/how-to-cut-julienne-batonnet-brunoise.html[/URL]
nice, i'm going to use this from now on, now i can show my mom i'm better at cutting things, HA!
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