Knife Skills and Cuts Flashcards
1
Q
why do you cut evenly
A
it ensures even cooking.
it enhances the appearance of the product.
2
Q
chop
A
to cut into irregularly shaped pieces.
3
Q
concasser
A
to chop coarsely.
4
Q
mince
A
to chop into very fine pieces.
5
Q
emincer
A
to cut into very thin slices (does not mean “to mince”)
6
Q
shred
A
to cut into thin strips, either with the coarse blade of a grater (manual or power) or with a chef’s knife.
7
Q
tourne
A
looks like garlic. oval shape with cut ends
8
Q
large dice
A
around 2 cm per side
9
Q
medium dice
A
around 12 mm each side
10
Q
Small dice
A
6 mm each side
11
Q
fine brunoise
A
cube with 1.5 mm each side
12
Q
rondelle
A
circle cut. varied diameter and thickness
13
Q
paysanne
A
12mm by 12mm by 3mm. can be round, square or rectangular
14
Q
lozenge
A
12 mm by 12mm by 3mm. diamond shape
15
Q
fermiere
A
irregular shape, varying sizes
