1. Types of Cuts

2. Slicing To cut an item into relatively broad, thin pieces
Can be finished cut or 1st step in others
3 main specialty cuts:
Chiffonade
Rondelles
Diagonals

3. Slicing Chiffonade Finely sliced or shredded leafy vegetables
Used as a garnish or a base
Steps:
Wash & destem
Stack several leaves together & roll like a cigar
Make fine slices across leaves while holding tightly

4. Slicing Diagonals Elongated or oval-shaped cuts
Similar to rondelles except cut on the diagonal
Steps
Peel, if desired
Place on cutting board
Position knife to desired angle & slice evenly

5. Slicing Rondelles Also called rounds Disk-shaped slices
Used on cylindrical fruit & vegetables
Steps
Peel, if desired
Place on cutting board
Make even slices perpendicular to the item being cut

6. Slicing Oblique Paysanne Small pieces cut with 2-angles
Looks wedge-shaped
Used on carrots & parsnips
Paysanne
Cut food into 1/2 x 1/2 inch square cuts of about 1/8 inch thick
Usually cut very thin and cut in the form of the vegetable being cut.
Usually prepared from carrots, turnips, rutabagas, & potatoes

7. Mincing To cut into very small pieces
Finely chopped & minced are used interchangeably
Mainly used on shallots, garlic, herbs

8. Dicing/Cubing To cut into cubes with 6 equal sides
Must be cut into sticks before dicing/cubing
Can be:
Brunoise:
1/8’ X 1/8’ X 1/8’
Small:
¼’ X ¼’ X ¼’
Medium:
½’ X ½’ X ½’
Large (cubed)
¾’ X ¾’ X ¾’

9. Julienne & Batonnet Both are stick shapes Julienne are 1/8’ thick
Batonnet are ¼’ thick
These cuts are used to dice/cube
Cutting directions
Peel item
Square off sides
Trim to proper length
Cut even slices to desired thickness
Stack & cut evenly into stick