Different cuts are required depending upon the dish being prepared because foods cook at different speeds and the size or shape of the food affects how long a dish must cook to be prepared correctly. A knife cut is how a chef or cook slices food into a specific shape. The different types of basic knife cuts are battonnet, dice, allumette, brunoise, julienne, and mince.
Battonet (bah-tow-NAY). A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
Dice Cut. There are three sizes of dice cuts.
Large - A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
Medium - A basic knife cut measuring ½ inch × ½ inch × ½ inch.
Small - A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
Allumette (al-yoo-MET). A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches. Also know as matchstick cut
Julienne (joo-lee-ENN). A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Brunoise (BROON-wahz). A basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.
Mince (Fine Brunoise). A basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.
Mastery of knife skill is very important in cooking. It brings cooking to new level and at the same time promotes art in culinary discipline. And as the saying goes...practice makes perfect. Enjoy cutting!
source: culinaryarts.about.com
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