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?
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Small uniform cubes, typically about 1/4 inch on each side- Define julienne cut
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Thin, uniform matchstick-like cuts- What size are brunoise cuts?
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Very small cubes, about 3mm or 1/8 inch- Describe a batonnet cut
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Stick-shaped cuts about 1/4 inch thick and 2-3 inches long- What is an allumette cut?
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Thin matchstick fries, thinner than batonnet- Define chiffonade cut
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Thin ribbon strips, usually from leafy vegetables like basil or spinach- What is a mince cut?
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Very fine, small, irregular chopped pieces- Describe a chop cut
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Rough, irregular pieces of varying sizes- What is a slice cut?
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Thin flat pieces cut across the ingredient- Define rondelle cut
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Thin, round coin-shaped slices- What is a bias cut?
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Diagonal angled cuts across the ingredient- Describe a macedoine cut
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Medium cubes, larger than brunoise but smaller than dice- What is a paysanne cut?
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Rustic flat square pieces, roughly cut- Define emince cut
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Very thin, uniform slices- What is a half-moon cut?
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Semicircular slices
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