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Cuts

Ciselé

Ciseler

Ciselé is a technique for finely chopping onion or similar vegetables by making horizontal and vertical cuts while keeping the root end intact. The French verb ciseler means to cut finely or score; it is one of the most commonly used basic knife techniques in the kitchen. Because the onion root stays attached, the pieces do not scatter while chopping.

Where It’s Used

“Finely chop the onion using the ciselé technique, then prepare it for sautéing.”

Glossary

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B
Karsilastirma

Brunoise

Brunoise is a knife-cutting technique in which vegetables or fruit are cut into small cubes measuring approximately 2–3 millimeters on each side. First cut the ingredient into thin strips (julienne), then cut across the strips to make evenly sized small cubes. This technique is often used when preparing soups, sauces, and garnishes.
C
Benzer

Chiffonade

Chiffonade is a technique in which leafy greens such as basil, lettuce, or spinach are stacked, rolled tightly, and cut into thin strips. The term derives from the French word for “rag,” and the technique is used to garnish soups, salads, and sauces. To prevent the leaves from darkening, they should be cut quickly and thinly with a sharp knife.
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