Common knife cuts (dice, julienne, chiffonade, mince) and basic knife safety and handling terms, one cut or term per card.
35 cards · basic cards · AI-written, checked twice. Edit anything.
- What is a dice cut in cooking?
- Small uniform cubes, typically about 1/4 inch on each side
- Define julienne cut
- Thin, uniform matchstick-like cuts
- What size are brunoise cuts?
- Very small cubes, about 3mm or 1/8 inch
- Describe a batonnet cut
- Stick-shaped cuts about 1/4 inch thick and 2-3 inches long
- What is an allumette cut?
- Thin matchstick fries, thinner than batonnet
- Define chiffonade cut
- Thin ribbon strips, usually from leafy vegetables like basil or spinach
- What is a mince cut?
- Very fine, small, irregular chopped pieces
- Describe a chop cut
- Rough, irregular pieces of varying sizes
- What is a slice cut?
- Thin flat pieces cut across the ingredient
- Define rondelle cut
- Thin, round coin-shaped slices
- What is a bias cut?
- Diagonal angled cuts across the ingredient
- Describe a macedoine cut
- Medium cubes, larger than brunoise but smaller than dice
- What is a paysanne cut?
- Rustic flat square pieces, roughly cut
- Define emince cut
- Very thin, uniform slices
- What is a half-moon cut?
- Semicircular slices