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1. BASIC CUT KNIFES

2. 1. Chopping
– done with a
straight,
downward cutting
motion.

3. 2. Chiffonade
(shredding)
- making very
fine parallel cuts.

4. 3. Dicing
- producing cube
shapes

5. 4. Diamond
(lozenge)
- thinly slicing and
cutting into strips
of appropriate
width

6. 5. Mincing
- producing very
fine cut usually
for onions and
garlic

7. 6. Julienne
- making long
rectangular cut
similar to
matchsticks

8. 7. Pays Anne
(Fermi ere)
– making curved
or uneven cuts of
the same
thickness

9. 8. Rondelle
- making
cylindrical cut

10. 9. Bias
–making
diagonal cut

11. 10. Oblique, or
roll cuts
– making diagonal
cut by rolling the
long cylindrical
vegetables