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:

1/i6 in. x 1/i6 in. x 1/i6 in.

Fine brunoise:

1/i6 in. x 1/i6 in. x 1/i6 in.

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:

1/s in. x 1/8 in. x 21/2 in. (3 mm x 3 mm x 6 mm).

Fine julienne:

2 in. long x 1/16 in. x 1/16 in.

Batonnet:

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

Fine julienne:

2 in. long x 1/16 in. x 1/16 in.

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).

Continue reading here: Cutting Techniques

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