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Different Types of Vegetable Cuts
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Different Types of Vegetable Cuts
Chopped
A quick, easy technique that cuts vegetables into imperfect, but evenly sized pieces. Simply cut your vegetables into small, even shapes without worrying about uniformity. As long as the cuts are around the same size.
Dice
A uniform cube that's even on all sides. A large dice measures 3/4-inch on all sides, a medium dice 1/2-inch, and a small dice 1/4-inch.
Dicing can be thought of as an all-purpose knife cut. Depending on the dish you're making, it can be great for soups (small dice), chunky stews (medium dice), or for large, roasted vegetable pieces (large dice). The list of uses for diced vegetables is endless, so this is a great knife skill.
Rondelle Cut
is uniform slices of round vegetables. To do this cut, simply glide your knife through your vegetable trying to keep every slice consistent.
They have two sides with a large surface area, so you can easily brown both sides in a pan (i.e., potato rounds, radishes, carrots).
Bias Cut
- is a uniform slices of a vegetable that are cut on a diagonal in order to create oval-shape slices.
The benefit of cutting a vegetable on a bias is increasing the surface area and decreasing the cooking time. For something like a stir-fry, using bias-cut in carrots instead of rounds helps them brown quicker.
Julienne
is a thin matchstick that are about three inches long and between 1/8 and 1/16-inch thick. Thinly slice the vegetable lengthwise into thin planks (between 1/8 and 1/16-inch thick). Stack a few of the planks on top of each other and cut them into thin strips that are the same thickness.
Batonnet
is a thick stick that is three- inches long and 1/4-inch thick.
Batonnet cuts are most commonly used for French fries and veggie sticks ma’am.
Roll-cutting
is a common technique that is used to cut long fruit and vegetables, such as carrots.
Chiffonade
Chiffonade technique is usually used on leafy vegetables and herbs.
Chiffonade cut is accomplished by first cutting the food into long strips, Stack leaves (with the stems removed) into a small pile. Roll the pile into a tight cigar shape and thinly slice against the roll to create delicate ribbons. (demonstrating the chiffonade
Mince
Mincing creates food with an even smaller consistence that you would be able to using the brunoise technique.
Topic
Brunoise
is very, very tiny dice (similar to a mince — which is essentially just chopping a vegetable into tiny, irregular shapes) measuring between three millimeters and 1/8-inch on all sides.