The document outlines various cutting techniques essential for food preparation, emphasizing their importance for uniformity and aesthetic appeal in dishes. Common techniques include chopping, mincing, julienne, brunoise, chiffonade, macedoine, slicing, batonnet, cubing, and dicing, each with specific applications in culinary practices. Proper execution of these techniques enhances the flavor and presentation of food.

4. CUTTING
TECHNIQUES
 Part of basic food
preparation is cutting
techniques
 Cutting techniques play a
vital role in training
 Proper cutting techniques
ensure uniformity of food
cuts.
 Precise cut also gives an
aesthetic appeal to the
food.

5. Cutting Techniques
The following are the most
common cutting techniques
often found in recipes.
Chop
is the cutting
of food in small
uneven pieces
with more or les
1/4 inch or a
coarse chop with
1/2-to-3/4-inch
irregular
pieces.

6. Minced
 s cutting
into any
tiny
irregular
pieces
less than

7. Paysanne
s a broad but
thinner cut. to
give chunkier
texture in
vegetables, this
cut is used.
Paysanne cut could be
used in soups such
as Chicken Noodle
Soup, or Turkey Soup.

8. Julienne
refers to
cutting into
long, thin
strips,
matchstick-like
in shape. it is
typically used
for a firm
vegetable like
carrots,
cucumbers, or

9. Fine Julienne
a preparation or
garnish of food
that has been cut
into thin strip

10. Brunoise
is a tiny cube
cut of 5 mm on
each side. it
is often used
in sauces
because the
small pieces
cook down well
and release
flavors quickly

11. • Fine brunoise
(pronounced "broon-
wahz") is a basic culinary
arts knife cut which is
essentially a tiny cube
measuring 1/16 inch ×
1/16 inch × 1/16 inch. It's
produced by first creating
a fine julienne and then
cutting it into cubes.

12. Chiffonade
to do this,
place the leaves
to be chopped in
either s stack
or roll them
tightly. then
use a smooth
rock chop to
slice very thin
strips

13. Macedoine
Macedoine cut could be used in
the preparation of soups, salads,
and stock.

14. Slice
refers to
cutting of
food into
large or
flat thin
thin pieces

15. Batonnet
A true batonnet cut
measures ¼-inch by
¼-inch and is about 2
to 3 inches long.
These carrot sticks
can be eaten raw with
dips, or roasted,
steamed, and sautéed
in side dishes.

16. Cube
Means to cut food into
pieces that are even,
like a square. The size
is usually about the
same as the chopped
pieces sizes; about 1/3
to 1/2".

17. Dice
Dice" means to cut
food into even, small
squares about 1/4" in
diameter. And "mince"
means to cut foods
into even, very small
pieces about 1/8" in
diameter

18. Femierre
Fermière is an irregular slice.
Shapes may vary, depending on
the item, but the pieces should be
of uniform size. Thickness must
also be uniform, usually around ½
inch (3 mm). Cut the item
lengthwise into pieces of roughly
uniform size and shape