Culinary Class: Basic Knife Cuts

In my last culinary class, we finally got to do some actual lab time. No real cooking yet, though we got to destroy some carrots, onions, and parsley. We learned proper techniques for honing the knife, as well as cutting, slicing, and mincing.

We also covered basic shapes for cutting. These included rondelle and diagonal slices,  oblique cuts, and 3 sizes of julienne (batonette, alumette, and fine) and four sizes of dice (large, medium, small, and brunoise).

The somewhat random switching from English to French names does not help clarity.

Next class we disassemble poultry.