Summary Precision Cutting skills - Hospitality

Hospitality - Cooking


Knife Handling Terminology


Name Steps Summary Image

Julienne 1. Top, tail and peel carrot Match stick
2. Cut the carrot into lengths of
(carrot) 2mm x 2mm
approx. 40mm
3. Square the sides of each
length
4. Slice the carrot into thin
strips 2mm thick
5. Take the thin strips and, lay
flat on the cutting board.
6. Using your knife, cut length
ways 2mm to obtain smaller,
thin matchstick strips


Brunoise 1. Remember that thee first Cube
stage of cutting brunoise is
(carrot) 2mm x 2mm
the same as for a julienne
2. After making slices into even
x 2mm
2mm x 2mm, square Cut into
selection strips Julienne first




Paysanne of 1. Wahs and peel the vegetable shapes
2. Cut each vegetable into a
Vegetables 2mm x
different shape - round,
square or triangle
15mm
3. Make sure the shapes are
15mm wide and 2mm thick
using the middle section of
the knife


Jardiniere of 1. Top, tail and peel carrot Batons
2. Cut the carrot into lengths of
Vegetables 4mm x 4mm
approx 20mm
3. Square the sides of each
length
4. Cut into 4mm intervals
5. Then cut into 4mm batons