Basic Cuts And Shapes

Cutting food products into uniform shapes and sizes is important for two reasons:

1. It ensures even cooking.

2. It enhances the appearance of the product.

Figure 7.6 shows common shapes, with their names and dimensions. The following terms describe other cutting techniques:

Chop: to cut into irregularly shaped pieces. Concasser (con-cass-say): to chop coarsely. Mince: to chop into very fine pieces.

Emincer (em-man-say): to cut into very thin slices (does not mean "to mince"). Shred: to cut into thin strips, either with the coarse blade of a grater (manual or power) or with a chef's knife.

Tourne:

2 in. long x 3/4 in. diameter, with 7 sides, and flat-ended.

Tourne:

2 in. long x 3/4 in. diameter, with 7 sides, and flat-ended.

3/4 in. x 3/4 in.x 3/4 in. (2 cm x 2 cm x 2 cm).

1/2 in. x 1/2 in. x 1/2 in. (12 mm x 12 mm x 12 mm).

V4 in. x V4 in. x V4 in. (6 mm x 6 mm x 6 mm).

Brunoise:

1/s in. x Vs in. x Vs in. (3 mm x3 mm x 3 mm).

Fine brunoise:

Fine brunoise:

Rondelle:

round or bias-round cuts, varied diameter or thickness.

Paysanne:

1/2 in. x 1/2 in. x 1/8 in. (round, square, or rectangular).

Batonnet:

1/4 in. x 1/4 in. x 2V2-3 in. (6 mm x 6 mm x 6-7.5 mm).

Julienne:

Fine julienne:

Batonnet:

1/4 in. x 1/4 in. x 2V2-3 in. (6 mm x 6 mm x 6-7.5 mm).

Fine julienne:

Figure 7.6

Basic cuts and shapes.

(a) Tourné: 2 in. long x % in. diameter, with 7 sides, and flat-ended (5 cm x 2 cm).

(b) Large dice: % in. x % in. x % in. (2 cm x 2 cm x 2 cm).

(c) Medium dice: V2 in. x V2 in. x V2 in. (12 mm x 12 mm x 12 mm).

(d) Small dice: 1A in. x V4 in. x V4 in. (6 mm x 6 mm x 6 mm).

(e) Brunoise (broon-wahz): Vs in. x Vs in. x Vs in. (3 mm x 3 mm x 3 mm).

(f) Fine brunoise: V16 in. x V16 in. x V16 in. (1.5 mm x 1.5 mm x 1.5 mm).

(g) Rondelle: round or bias-round cuts, varied diameter or thickness.

(h) Paysanne: V2 in. x V2 in. x Vs in. (12 mm x 12 mm x 3 mm; round, square, or rectangular).

(i) Batonnet: 1/4 in. x V4 in. x 21/2-3 in. (6 mm x 6 mm x 6-7.5 cm).

(j) Julienne (or allumette potatoes): Vs in. x Vs in. x 2V2 in. (3 mm x 3 mm x 6 cm). (k) Fine julienne: 2 in. long x V^in. x V^in. (1.5 mm x 1.5 mm x 5 cm).

Was this article helpful?

0 0
Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

Get My Free Ebook


Post a comment