Different Types of Cuts in the Kitchen - with Knives Reccomendation
Shapes and sizes of the ingredients play an important role for creating flavors in the dish which every chef acknowledge about. Cutting in proper shape and size will help enhance the taste.
Therefore, for your next recipe, try cutting your vegetable with these technics to be master in culinary art and we also recommend the best kitchen knife for each cut.
Julienne / French Cut
- Long, stripe from like matchsticks.
- Best for salad ingredients ie. cucumbers,bell peppers, zucchini.
- Recommended knife: Chef's knife or paring knife.
Brunoise
- 1/8 inch cubes form - need to cut into julienne first, then turn 90 degree to cut in very small dices.
- Best for carrots, onions, leeks, celery.
- Recommended knife: Chef's knife.
Chiffonade
- Long ribbon form - by rolling them up and cut horizontally
- Best for herbs, basil, mint leaves.
- Recommended knife: Chef's knife or paring knife.
Chop
- Bite-sized pieces - chop is another term of roughly cut.
- Best for variety of ingredients.
- Recommended knife: Chef's knife
Cube
- 1/2 inch cube - more precise than chopping.
- Best for many ingredients from potatoes, meat, to bread.
- Recommended knife: Chef's knife.
Dice
- 1/4 inch cube - smaller than standard cube, square shape form can be cook evenly with polished look.
- Best for salsa ingredients - carrots, onions, celery.
- Recommended knife: Chef's knife
Mince (มินซ์)
- Very fine cut - as small as possible.
- Best for aromatics like onions, garlic, ginger to make paste.
- Recommeded knife: Chef's knife.
Slice
- Cut across the grai ninot thin pieces.
- Best for almost fruit and vegetables, also cheese and bread.
- Recommended knife: Chef's knife, paring knife, serrated knife
Source:
https://whatsfordinner.com/kitchen-tips/culinary-cutting-terms-images/
https://www.baanlaesuan.com/53081/diy/easy-tips/chop