Cube, to cut vegetable into cubes of a specific size., Mince, to chop into very fine pieces., Julienne, to cut into long thin strips, similar to matchsticks., Rondelle, are simple rounds or ovals cut from conical or cylindrical vegetables., Batonnet, to cut into baton or stick. The technical measurement is ¼" by ¼" by 2.5-3" long, Chiffonade, is a slicing technique in which leafy green vegetables such as spinach, basil, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips., Paysanne, are thin square, or roughly square, cuts., Lozenges, diamond-shape cut..
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Basic Cutting techniques (Match Activity)
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Kirartsph
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