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BASIC KNIFE CUTS & SHAPES
Why there’s a need to develop
knife skills and to know the basic
cuts?
1. Uniform cooking time.• Large pieces of vegetables take longer
to cook than smaller ones. • Consistent cutting technique ensures
your food is cooked to a uniform degree of doneness.
2. Enhanced visual appeal.
• Again, it's the art part of the culinary arts.
• Sloppy knife work makes for a sloppy-looking dish.
• Skilled knife work indicates a cook who takes pride in their work and doesn't take shortcuts. It's a way of paying a compliment to whoever you're serving the dish to — saying to them, in effect, "You're worth the trouble."
BASIC CUTS IN COOKING
ALLUMETTE • Definition: A strip cut measuring ¼ inch × ¼
inch × 2½ inches.• Pronunciation: al-yoo-MET• Also Known As: Matchstick cut
JULIENNE
• Definition: A strip knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.• Pronunciation: joo-lee-ENN
BATONNET
Definition: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
• Pronunciation: bah-tow-NAY
CUBEDefinition: A cube shaped cut ½ to 1 inch
DICE• Definition: A Cube shape cut measuring ¾ inch × ¾ inch × ¾ inch. Smaller than cube cut
at about ¼ inch
FINE DICE• Definition: A cube shape cut measuring ½ inch × ½ inch × ½ inch.
BRUNOISE
Definition: A cube shape cut measuring 1/8 inch × 1/8 inch × 1/8 inch.
MINCE• To cut into very small pieces. This term means
the smallest possible pieces; smaller than dice or chop, but not pureed.
CHIFFONADE• herbs or leafy green vegetables (such as spinach and
basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
• "Chiffon" is French for "rag" referring to the fabric-like strips that result from this technique. To chiffonade simply means to turn into rag-like strips, as seen in the picture.
TOURNE •French, turning•2 inches by 7 sides•Soccer ball