List of culinary knife cuts
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There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.[1]
Strip cuts
- Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from 1⁄3 by 1⁄3 by 2+1⁄2 inches (1 cm × 1 cm × 6 cm) to 3⁄4 by 3⁄4 by 3 inches (2 cm × 2 cm × 8 cm)[2][3]
- Batonnet; French for "little stick", the batonnet measures approximately 1⁄4 by 1⁄4 by 2–2+1⁄2 inches (0.6 cm × 0.6 cm × 5 cm–6 cm). It is also the starting point for the small dice.[1]
- Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.[1] The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722.[1]
- Fine julienne; measures approximately 1⁄16 by 1⁄16 by 1–2 inches (0.2 cm × 0.2 cm × 3 cm–5 cm), and is the starting point for the fine brunoise cut.[1]
- Chiffonade; rolling leafy greens and slicing the roll in sections from 4–10mm in width
Cube cuts
Cuts with six even sides include:[1]
- Large dice; (or "Carré" meaning "square" in French); sides measuring approximately 3⁄4 inch (20 mm)
- Medium dice; (Parmentier); sides measuring approximately 1⁄2 inch (13 mm)
- Small dice; (Macédoine); sides measuring approximately 1⁄4 inch (5 mm)
- Brunoise; sides measuring approximately 1⁄8 inch (3 mm)
- Fine brunoise; sides measuring approximately 1⁄16 inch (2 mm)
Other cuts
Other cuts include:[1]
- Paysanne; 1⁄2 by 1⁄2 by 1⁄8 inch (10 mm × 10 mm × 3 mm)
- Lozenge; diamond shape, 1⁄2 by 1⁄2 by 1⁄8 inch (10 mm × 10 mm × 3 mm)
- Fermière; cut lengthwise and then sliced to desired thickness 1⁄8–1⁄2 inch (3–10 mm)
- Rondelle; cylindrical vegetables cut to discs of desired thickness 1⁄8–1⁄2 inch (3–10 mm)
- Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion
- Mirepoix; 3⁄16–1⁄4 inch (5–7 mm)
- Rough Cut; chopped more or less randomly resulting in a variety of sizes and shapes
- Mincing; very finely divided into uniform pieces[4]
- Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more
Japanese cuts include:[5]
- Tanzaku-kiri; sliced into thin rectangular strips.
- Wa-giri; round cut, cut into round slices.
- Hangetsu-giri; half-moon cut, cut into round slices which are cut in half.
- Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices.
- Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters.
- Koguchigiri; small edge cuts into tiny round slices.
- Kushigatagiri; wedge cut or comb cut.
- Kakugiri; cut into cubes.
- Sainome-kiri; cut into small cubes.
- Arare-kiri; cut into small cubes of 5 millimeters in size.
- Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size.
- Usugiri; cut into thin slices.
- Ran-giri; diagonal cut into pieces of 1/2 inch in size.
- Hitokuchi-dai-ni-kiri; cut into bite-size pieces.
References
- ^ a b c d e f g The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. pp. 622–4. ISBN 978-0-470-42135-2. OCLC 707248142.
- ^ "Pont Neuf Potatoes". Cooks Info. Retrieved 8 November 2018.
- ^ "Knife Cut Images". The Food School. March 2011. Retrieved 8 November 2018.
- ^ "14 basic cuts of vegetables with sizes". Food and Beverage service knowledge. 25 August 2021. Retrieved 2021-08-29.
- ^ Steven Tuckey. "All the Japanese vegetable cutting techniques you need to know". Koi Knices.
- v
- t
- e
- Creaming
- Juicing
- Kneading
- Paste
- Purée
- Cutting
- Accordion cut
- Brunoise
- Butterflying
- Chiffonade
- Crinkle-cutting
- Dicing
- Julienning
- Mincing
- Aging
- Brining
- Curing
- Drying
- Fermenting
- Marinating
- Pickling
- Salting
- Seasoning
- Smoking
- Souring
- Sprouting
- Sugaring