What are the stick cuts?
The julienne is also known as the matchstick cut. As its name suggests, what you’re going for is a thin, stick-shape cut. To make a julienne cut, square off your vegetable then cut lengthwise into 3mm-thin rectangular slices. Then cut these slices into matchsticks.
What is the significance of the different size dice cuts?
Generally smaller than a standard cube, the dice cut also creates uniform squares for even cooking and a polished look. Dicing is often used to make a classic salsa or mirepoix (a mix of carrots, onions, and celery).
What are the four basic types of cuts?
Here Are The 4 Basic Types Of Cuts
- Baton. When you see steak fries or chips, they are typically going to be cut into a baton that is about 8 mm thick. …
- Julienne. A julienne cut is often called the matchstick cut. …
- Paysanne. This is the cut that is used most often. …
What are the 3 examples of strip cuts?
Basic Types of Strip Cuts
- Batonnet. Bâtonnet, pronounced bah-tow-nay, is a French word that means “little sticks”. …
- Julienne (or Allumette if it’s a potato) …
- Fine Julienne. …
- Carré (Large dice) …
- Parmentier (Medium dice) …
- Macédoine (Small dice) …
- Brunoise. …
- Fine brunoise.
What is the main reason for uniform knife cuts?
Why You Should Know Basic Knife Cuts
While properly cut ingredients make dishes more visually appealing, another reason to learn basic knife cuts is to help your food cook uniformity. Larger pieces take more time to cook than smaller pieces of food.
Why should you slice off a small bit of potato on the side before you begin your actual knife cuts?
Setup your knife station, get a potato and peel it. … *REMEMBER, you need to square it off* (Make a flat surface on one side by cutting a small piece off) this allows the potato to lay flat on the cutting board.
What is the difference between a julienne cut and a Batonnet cut?
The difference between these cuts is the final size. Julienne cuts are 1/8 inch in thickness and 1-2 inches long. The Batonnet is no different, and we are aiming for a larger stick-cut.
What are the cutting techniques?
- Cross Chop:
- Rock Chop:
- The Chop:
- Slicing/Pull Cut:
- The Baton/Batonnet: