Key Words Flashcards
Macédoine
Maw-su-dwan
a mixture of vegetables, or fruit, or both, cut or chopped up, and served raw or cooked, cold or hot. Size vary
Small dice
Smallest of all 1/4 inch thick all way round
Julienne
Jū-lēē-en
Julienne, allumette, or french cut, is cut into long thin strips, similar to matchsticks.(strips)
Medium dice
1/2 inch thick all way round
Chiffonade
Shiff-Un-aid
mainly used for vegetable leaves and fresh herbs, in particular, basil. The leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips.
Batonnet
Bat-ō-nay
rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches.
Fine julienne
is cut into long thin strips, similar to matchstick slices
Brunoise
bro͞onˈwäz
first julienned and then turned a quarter turn and diced again.
Large dice
3/4 inch thick all way round
Mince
Almost hand puréed smaller than diced
Baton
Bat-on
Cubes of a batonnet
Paysanne
Pay-San
very thin and cut in the form of the vegetable. sliced
Cubes of a batonnet
Baton
Tournée
Tor-nēē
into oblong, seven-sided football-like shapes.
a mixture of vegetables, or fruit, or both, cut or chopped up, and served raw or cooked, cold or hot. Size vary
Macédoine
Maw-su-dwan
first julienned and then turned a quarter turn and diced again.
Brunoise
bro͞onˈwäz
3/4 inch thick all way round cubes
Large dice
_____________, allumette, or french cut, is cut into long thin strips, similar to matchsticks.(strips)
Julienne
Jū-lēē-en
1/2 inch thick all way round cubes
Medium dice
mainly used for vegetable leaves and fresh herbs, in particular, basil. The leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips.
Chiffonade
Shiff-Un-aid
Smallest of all 1/4 inch thick all way round cubes
Small dice
is cut into long thin strips, similar to matchstick slices
Fine julienne
into oblong, seven-sided football-like shapes.(usually for garnish)
Tournée
Tor-nēē
rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches.
Batonnet
Bat-ō-nay
Almost hand puréed smaller than diced
Mince
very thin and cut in the form of the vegetable. sliced (usually for garnish)
Paysanne
Pay-San
