BASIC KNIFE CUTS

• Chopping

  •done with a straight, downward cutting motion.
• Chiffonade (shredding)

  •making very fine parallel cuts.
• Dicing

  •producing cube shapes
• Diamond (lozenge)

  •thinly slicing and cutting into strips of appropriate width
• Mincing

  •producing very fine cut usually for onions and garlic
• Julienne •fine rectangular cut
• Batonnet

  •thick rectangular cut
• Paysanne (Fermiere) •making curved or uneven cuts of the same thickness
• Rondelle

  •making cylindrical cut
• Bias

  •making diagonal cut
• Oblique, or roll cuts •making diagonal cut by rolling the long cylindrical vegetables