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Cuts

Ribbon Cut

ribbon/strip cut

Ribbon cutting is the technique of slicing leafy vegetables or thin ingredients lengthwise into narrow, thin strips. It is used in salad garnishes and wok dishes to help the ingredients cook quickly. The cut width ranges from a few millimeters to 1 centimeter.

Where It’s Used

“Cut the red bell pepper in half, then slice it into thin strips.”

Glossary

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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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Thread-Thin Cut

A thread-thin cut involves slicing a vegetable into strips as long and fine as possible, nearly as thin as thread. It is commonly used to add visual delicacy to salads and garnishes. Use a sharp knife or a mandoline.
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