Cutting and Knife Techniques

Gathers the knife and cutting techniques used in food preparation, including julienne, brunoise, chiffonade and butchery cuts, covering the vocabulary of shapes and methods cooks use to prepare ingredients consistently before cooking. Consistent cutting affects both appearance and cooking time, since evenly sized pieces cook at the same rate, and the vocabulary here spans everything from a fine herb chiffonade to breaking down a whole animal into primal cuts.