Please enable JavaScript.
Coggle requires JavaScript to display documents.
Lesson: Art of Knife Cuts - Coggle Diagram
Lesson: Art of Knife Cuts
Introduction
Professional Culinary Development
Hispanic Restaurant Association
Julienne Cut
2-3 mm thickness, 2-3 inches length
Perfect for stir-fries, garnishes, salads
Dice
Various sizes
Uniform cooking, presentation
Chiffonade
For leafy vegetables and herbs
Batonnet
6 mm thickness and width
Foundation for other cuts
Mince
Finely chopped, non-uniform pieces
Recommended Reading
"Knife Skills Illustrated: A User's Manual" by Peter Hertzmann
Conclusion
Practice makes perfect
Follow us on social media