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Exploring the different French knife cuts in gastronomical cuisine, from cube knife cuts to round cuts and more.
Classic French Knife Cuts How to Hold a Chef’s Knife The proper way to hold a chef’s knife is to grip the blade of the knife on the heel on both sides with your index finger and your thumb, then wrap the remaining fingers around the handle of the knife.
Learn all of the basic culinary arts knife cuts and shapes, from large and small dice to allumette and batonnete.
The following includes specification of the key French cuts along with some advice on how to practice them. Julienne (long), brunoise, macedoine, jardiniere, paysanne (circles) The cuts on a carrot: Julienne - long thin strips: 4cmx2mm.
Bâtonnet, pronounced bah-tow-nay, is a French word that means “little sticks”. And that’s exactly what you’re supposed to produce – the Batonnet refers to cuts of 1/4 inch x 1/4 inch x 2-2.5 inches (6mm x 6mm x 5–6 cm) batons. This is one of the most basic cuts in French cuisine.
This is everything you need to know about culinary knife cuts, including julienne, brunoise, dice, tournee, matchstick, and more.
List of culinary knife cuts. Numerous knife cuts with their corresponding French name. There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube. [1]