Week 3: Knife Cuts

In Culinary Foundations 1 at Le Cordon Bleu we learn five Basic Knife Cuts. We practice these everyday in class and as homework to turn in and be graded. It's important to cut foods in uniform shape because it ensures even cooking and makes for a grander appearance upon presentation.

Cutting Techniques:
Chop: To cut irregularly shaped pieces
Mince: To chop into very fine pieces
Emincer (ah-mahn-say): To cut into very thin slices

Basic Cuts and Shapes:
-Tourné (tour-nay) - 2 inches long x 3/4 inch diameter with 7 rounded sides and flat end caps

-Macedoine (mass-eh-dwon) - 1/4 x 1/4 x 1/4 inch

-Bâttonet (bat-o-nay) - 1/4 x 1/4 x 2-2&1/2 inches
-Brunoise (brun-wah) - 1/8 x 1/8 x 1/8 inch

-Julienne or Allumette potates (julie-en, al-ou-met) - 1/8 x 1/8 x 2-2&1/2 inches

Proper handling of the Knife

-Grip the handle with bolster between thumb and forefinger

-Hold the product with finger tips curled under like a claw (like on Liar, Liar "It's the CLAW")