basic knife skills used in veggies

Question 1

– done with a straight, downward cutting motion

Answer 1

Chopping

Question 2

– making fine parallel cuts

Answer 2

Chiffonade (shredding)

Question 3

– producing cube shapes

Answer 3

Dicing

Question 4

– thinly slicing and cutting into strips of appropriate width

Answer 4

Diamond (lozenge)

Question 5

– producing very fine cut usually for onions and garlic

Answer 5

Mincing

Question 6

– making long rectangular cut

Answer 6

Julienne and batonnet

Question 7

– making curved or uneven cuts of the same thickness

Answer 7

Pays Anne (Fermi ere)

Question 8

– making cylindrical cut

Answer 8

Rondelle

Question 9

– making diagonal cut

Answer 9

Bias

Question 10

– making diagonal cut by rolling the long cylindrical vegetable

Answer 10

Oblique or roll cuts