The Food Production department or Kitchen make a wide variety of dishes, and the chefs working the kitchen should be very familiar with the different variety of cuts used in the advance culinary preparation. The below mentioned types of knife of cuts acts as the base for kitchen preparation and is called the \’Classical Cuts\’ / \’Classical Vegetable Cuts\’ / \’Basic Knife Cuts\’.
1) Allumete Cut (Matchstick)
Dimension – 1/16\’\’ X 1/16\’\’ X 2\’\’
2) Julienne Cut (Double Matchstick)
Dimension – 1/8\’\’ X 1/4\’\’ X 2\’\’
3) Batonette Cut (French Fry Cut)
Dimension – 1/4\’\’ X 1/4\’\’ X 2\’\’
4) Brunoise Cut (Square Allumete)
Dimension – 1/16\’\’ X 1/16\’\’ X 1/16\’\’
5) Macedoine Cut (Square Julienne)
Dimension – 1/8\’\’ X 1/8\’\’ X 1/8\’\’
6) Small Dice (Squar Baton)
Dimension – 1/4\’\’ X 1/4\’\’ X 1 / 4\’\’
7) Medium Dice
Dimension – 1/2\’\’ X 1/2\’\’ X 1/2\’\’
8) Large Dice
Dimension – 3/4\’\’ X 3/4\’\’ X 3/4\’\’
9) Slice
To Cut into uniform cross cuts, Example Slicing Onions
10) Paysanne
1/2\’\’ diameter spheres or triangles.
11) Parisienne
Round Shaped cut.
12) Olivette
Olived Shaped Cut.
13) Noisette / Toulenee / Turned
Small seven sided barrel.
14) Chateau
Large Sever Sided Barrel.
15) Concasse
Roughly Chopped
16) Chop / Chopping
Cut into irregularly shaped pieces.
17) Mincer
Chopping into very fine pieces.
18) Emincer
Cutting into very thin slices.
19) Sherd
Cutting into very thin strips, eg: Sherding Cabbage
