OBLIQUE CUT
This cut is used on elongated vegetables such as carrots and parsnips. Starting at the narrow end of each vegetable, cut a diagonal piece about ⅓ inch long, with the knife blade pointing away from you at a 45 degree angle. Roll the vegetable a quarter turn and cut another piece at the same angle. Repeat the process until the vegetable widens. Slice in half lengthwise and continue to turn and cut. If the pieces become too large, cut lengthwise again to keep pieces equal in size.
BATONS
Using a mandoline or sharp knife, cut vegetables into sheets of the desired thickness. Trim to desired length. Cut crosswise to form batons of an even thickness and width.
PARISIENNE BALLS
Scoop very small balls using a #12 melon baller.
TOMATO DIAMONDS
Peel and quarter a tomato. Place skin side down, cut away the interior, and trim the ribs to create an even sheet. Turn pieces over and cut into ¼ inch strips. Cut strips on the diagonal into diamond shapes.
JULIENNE
Trim the vegetable into the desired length. Using a mandoline, slice the vegetable into thin sheets. Overlap the sheets to form a line of the vegetable. Finely slice the sheets to form a julienne.
BRUNOISE
Small dice of approximately 1/16 inch.
MINCE/DICE
Mince-Using a mandoline or sharp knife, cut the vegetables into thin slices. Chop finely.
To dice an onion or shallot: Peel and cut the vegetable in half through the root end. Place cut side down on a cutting board. Slice vertically in ⅛ inch slices, cutting forward from within ½ inch of the root end, leaving the onion intact. Repeat with horizontal slices. Cut vertical slices across the onion or shallot to form the dice.
DICE (¼” PICTURE)
Slice batons into the desired thickness, leaving the pieces as long as possible. Cut across into squares to form the dice.
FLUTED OVAL
Scoop using a fluted, oblong vegetable scoop.
TURNED
Cut the vegetables into pieces slightly larger than the desired size of the shaped vegetable. Using a paring knife, cut from top to bottom to “whittle” a football shape.
MIREPOIX (LARGE AND SMALL)
Cut the vegetables into pieces of the same approximate size. The longer the vegetables will be cooked, the larger the pieces of mirepoix. Large mirepoix is primarily used in stocks and small mirepoix in the making of sauces.
PAPER-THIN
Using a mandoline, cut slices as thinly as possible from the fruit or vegetable.
