Basic Knife Skills
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Click on cutting techniques for video demonstration:
Batonnet
Brunoise
Chiffonade
Chives : Slice
Dice – Small
Dice – Medium
Dice – Large
Fanning
Garlic – Chopped
Garlic – Masheded
Garlic – Minced
Garlic – Sliced
Julienne - せんぎり/Sen-giri
Julienne – (fine) - せんぎり/Sen-giri
Julienne - せんぎり/Sen-giri
Lozenge
Oblique - らんぎり/Ran-giri
Onion – Dice
Onion – Parallel Slice
Onion – Perpendicular Slice
Onion – Rings
Onion/Shallot – Mince - みじんぎり/Mijin-giri
Paysanne
Pont Neuf
Rondelle - わぎり/Wa-giri + ななめぎり/Naname-giri
Tourne
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Cutting up a whole chicken:
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