Cutting techniques
Know your cuts
Your visual guide to essential culinary terminology and basic cutting techniques.
Technique: rock chop
Chiffonade
Rolling leafy greens (like sage) and slicing them into thin ribbons.
Technique: Fine Dice
Brunoise
Shape: Very fine cubes. Cut from Julienne.
Dimensions: Approx. 3mm x 3mm x 3mm
Technique: chop
Mince
Chopping as finely as possible (e.g. ginger), where shape is less important than size.
TEchnique: rock chop
Bias cut
Slicing diagonally (often 45 degrees) to increase surface area.
Technique: fine chop
Julienne
Thinly chopped matchsticks. The start for Brunoise.
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F¹ - Chef
€119,00
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