“List of culinary knife cuts”的意思、由来-开放百科全书

There are a number of regular knife cuts that are used in many recipes. Each produces a standardized cut piece of food. The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2½–3 inches, and are defined by width, from thickest to thinnest as "pont-neuf", "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.

Strip cuts

Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from 1/3 inch × 1/3 inch × 2.5 inches (8.5mm × 8.5mm × 6–6.5 cm) to 3/4 inch × 3/4 inch × 3 inches (19mm × 19mm × 7.5 cm).^[1]^[2]

Batonnet; translated literally from French, batonnet means "little stick". The batonnet measures approximately 1/4 inch × 1/4 inch × 2–2.5 inches (6mm × 6mm × 5–6 cm). It is also the starting point for the small dice.

Julienne; referred to as the allumette when used on potatoes, and sometimes also called the "matchstick cut" (which is the translation of "allumette" from French), the julienne measures approximately 1/8 inch × 1/8 inch × 1–2 inches (3mm × 3mm × 3–5 cm). It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722.

Fine julienne; the fine julienne measures approximately 1/16 inch × 1/16 inch × 1–2 inches (1.5mm × 1.5mm × 3–5 cm), and is the starting point for the fine brunoise cut.

Cube cuts

Cuts with six even sides include:

Large dice ("Carré" meaning "square" in French); sides measuring approximately ¾ inch (2 cm).

Medium dice (Parmentier); sides measuring approximately ½ inch (1.25 cm).

Small dice (Macédoine); sides measuring approximately ¼ inch (6mm).

Brunoise; sides measuring approximately 1/8 inch (3mm).

Fine brunoise; sides measuring approximately 1/16 inch (1.5mm).

Other cuts

Other cuts include:

Paysanne; ½ inch × ½ inch × 1/8 inch (1 cm × 1 cm × 3mm)

Lozenge; diamond shape, ½ inch × ½ inch × 1/8 inch (1 cm × 1 cm × 3mm)

Fermière; cut lengthwise and then sliced to desired thickness, 1/8–½ inch (3mm to 1 cm)

Rondelle; cut to desired thickness, 1/8–½ inch (3mm to 1 cm)

Tourné; 2 inches (5 cm) long with seven faces usually with a bulge in the center portion

Mirepoix; 5–7mm in length

Rough Cut; chopped more or less randomly resulting in all pieces in a variety of sizes and shapes

References

1. ^{{cite web |url=https://www.cooksinfo.com/pont-neuf-potatoes |title=Pont Neuf Potatoes |author= |website=Cooks Info |access-date=8 November 2018}}
2. ^{{cite web |url=https://foodschool.ca/assignments/knife-cut-images/ |title=Knife Cut Images |author= |website=The Food School |access-date=8 November 2018}}

2 : Food preparation techniques|Cutting techniques (cooking)