Knife Cuts for vegetables and fresh herbs

Question 1

Emincee Cut

Answer 1

Sliced thin lengthwise
Process:
Trim root end, but leave in tact to hold layers of onion together
Cut off head of onion
Peel onion
Cut on the hemisphere (through the core)
Make a diagonal cut to remove the core
Place cut side down.
For smaller slices, cut across the equator and begin to cut small slices with core end away from you.

Question 2

Oblique or Roll cut

Answer 2

Roll cut (start in the thickest part, make a diagonal cut to remove stem end. Hold knife in same position and roll a quarter turn (90 degrees). Slice it through on the same diagonal, forming a piece with two angled edges)

Question 3

Chiffonade/Shredding/Rags

Answer 3

Used for leafy vegetables and herbs

Technique: Stack, cigar roll, slice very thin

Question 4

What are the parts of a knife?

Answer 4

Handle
Cutting Edge
Tip
Spine
Heel (top part of blade closer to the handle)
Bolster (point where the blade meets the handle) Helps with balancing and hand protection)
Tang - Continuation of the blade that extends into the handle)
Rivets (secure the tang to the handle)

Question 5

Herb Chopping Process

Answer 5

Gather into a tight ball, then chop into uniform, course pieces

Question 6

Mince cut

Answer 6

Very fine cut

Question 7

Diced Onion process

Answer 7

Trim root end (south end), but leave in tact to hold layers of onion together
Cut off head (north end) of onion
Peel onion
Cut on the hemisphere (through the core)
Put onion flat side down and make horizontal cuts.
With core side away from you, slice onion vertically (lengthwise) based on size of dice needed.
Position finger on top and begin to dice.

Question 8

Batonnet cut size

Answer 8

1/4 x 1/4 x 2 1/2

Question 9

Paysanne cut size

Answer 9

1/4 x 1/4 x 1/8

Start with large bayonet (3/4 inch width) cut into 1/8 inch slices

Question 10

Large dice

Answer 10

3/4 x 3/4 x 3/4

Question 11

Medium dice

Answer 11

1/2 x 1/2 x 1/2

Question 12

Small dice

Answer 12

1/4 x 1/4 x 1/4

Question 13

Brunoise dice

Answer 13

1/8 x 1/8 x 1/8

Question 14

Fine brunoise dice

Answer 14

1/16 x 1/16 x 1/16

Question 15

Julienne/Alumette

Answer 15

1/8 x 1/8 x 2

Question 16

Fine Julienne/Alumette

Answer 16

1/16 x 1/16 x 2

Question 17

What is the french description of orange segments?

Answer 17

Supremes