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.

(Our website used to be lecordonbleustudent.com which is why our pictures are watermarked)

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 potatoes (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”)

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