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Julienne, Batonnet, Baton, Allumette

They're all stick-shaped. Think small, big, bigger, biggest.

Julienne

is short and slender, as in celery sticks on a vegetable platter, the other three are increasingly longer and thicker, as in French fries.

Rondelle

Use for carrot coins, zucchini or any vegetable with a rounded or long shape. Cut at 90 degrees.

Diagonal

Use for any longish vegetable you want to stir-fry, such as celery, green onion or carrot. Cut at a comfortable 45-degree angle. A mandoline makes this fast and easy.

Brunoise

Dice into smallest possible cubes, 1 to 2 millimetres wide. Use for root vegetables or firm fruits.

Lozenge

Purely ornamental, these are diamond shapes cut from a firm vegetable that's already been thin-sliced. Pretty in clear soups. Sweet potatoes and turnips are good candidates.

Mince

Exactly what it says -- chop as finely as possible. Eggs for egg salad are minced.

Shred

It may look like a chiffonade, but it's used on heavier leaves (as in shredded cabbage) or roots such as carrots or ginger. A mandoline is wonderful for shredding.

Chiffonade

Use for spinach, chard or romaine. De-stem leaves and stack 8 or 10 of them. Roll tightly like a cigar and slice into fine shreds. Good technique for creating a bed of greens or a garnish.

Pasted from: http://www.Canada.com/topics/lifestyle/food/story.HTML?id=4b9bde0b-da7e-48fd-8ab3-f2761432bbe7&k=50572

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โˆ™ 2011-09-13 20:15:31
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Q: What are the different types of cuts or slices done on food and how are they done?
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