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