Thin matchstick strips, neat for salads and stir‑fries. - Julienne, Curl fingers inward to protect them while cutting. - Claw Grip, Uniform cubes for soups, stews, and sautéed dishes. - Dice, Place a damp cloth under the chopping board to keep it steady. - Stabilize Board, Tiny fine dice, often used for garnishes and sauces. - Brunoise, Angled rolling slices for faster cooking. - Oblique, A sharp knife is safer and cuts more efficiently. - Keep Knives Sharp, Thin ribbons of rolled leafy herbs or greens. - Chiffonade, Very fine pieces to spread flavor evenly. - Mince, Round discs from cylindrical vegetables. - Rondelle, Thick stick shapes, base cut for fries or crudités. - Batonnete, Thin flat slices following the vegetable’s natural shape. - Paysanne, Thick triangular cuts for roasting or frying. - Wedge, Essential techniques for safe, efficient food preparation. - Knife Skills, Standardized shapes and sizes for uniform cooking. - Knife Cuts,

Basic Cut

印刷
埋め込み

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