Common knife cuts, kitchen tools, and cooking method vocabulary for home cooks.
35 cards · basic cards · AI-written, checked twice. Edit anything.
- What is a brunoise cut?
- A tiny cube, 1/8 inch on each side
- What is a julienne cut?
- Thin, matchstick-like strips of uniform thickness
- What is a dice or diced cut?
- Uniform cubes, typically about 1/4 inch on each side
- What is a chiffonade cut?
- Thin ribbon-like strips, usually of leafy vegetables or herbs
- What is a bias cut?
- A diagonal slice made at an angle across a round vegetable
- What is a mince?
- Very finely chopped into the smallest practical pieces
- What is a chop?
- Rough, irregularly-sized pieces with no precise measurements
- What is a slice?
- A thin, flat piece cut from food by drawing the blade through it
- What is a baton cut?
- Thick sticks about 1/4 inch x 1/4 inch x 2 to 3 inches long
- What is a batonnet cut?
- Thin sticks about 1/8 inch x 1/8 inch x 2 inches long
- What is a paysanne cut?
- Small, flat square pieces about 1/2 inch on each side
- What is a tourner cut?
- An advanced cut that shapes vegetables into a seven-sided barrel or football
- What is a rondelle cut?
- Thin round slices, usually of a cylindrical vegetable like a cucumber or carrot
- What is a medium dice?
- Cubes about 1/2 inch on each side
- What is a large dice?
- Cubes about 3/4 inch on each side