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Cuts

Fermière Cut

farmhouse cut

A fermière cut is made by splitting cylindrical vegetables such as carrots into two lengthwise halves, then slicing them into thin half-round pieces. It takes its name from the French word for “farm woman” and is used in country-style soups. The cut has an irregular but recognizable appearance.

Where It’s Used

“Split the carrot lengthwise into two halves and slice it into thin half-round pieces.”

Glossary

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P
Benzer

Paysanne

Paysanne is the cutting of vegetables into thin flat pieces about 1 millimeter thick, shaped as squares, triangles, or rounds. The name comes from the French word for peasant, and it is used to give a uniform look to traditional country-style soups. The exact shape of the cut can vary depending on the vegetable's natural form.
H
Benzer

Half-Moon Cut

A half-moon cut is made by cutting a cylindrical vegetable into two halves lengthwise, placing the flat side on the cutting board, and slicing it crosswise into thin pieces. It is often used for vegetables such as cucumbers, zucchini, and carrots. The slices are named for their half-moon shape.
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