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Cuts

Rondelle

rondelle

Rondelle is a cut in which cylindrical vegetables, such as carrots, cucumbers, or zucchini, are sliced perpendicular to their length into evenly thick rounds. The term comes from the French word for a small round shape. It is one of the most common basic vegetable cuts, used for both cooked dishes and raw presentations. Slice thickness can be adjusted to suit the recipe.

Where It’s Used

“Cut the cucumber into rondelle slices and add them to the salad.”

Glossary

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G
Benzer

Gaufrette

Gaufrette is a thin-slice cut made by rotating an ingredient 90° after each slice on a mandoline, creating a lattice or waffle pattern. The term comes from the French word for “waffle,” and the cut is most often used to make waffle chips from potatoes. The mandoline’s ridged blade creates the pattern.
S
Karsilastirma

Sifflet Cut

A sifflet cut is a way of cutting cylindrical vegetables, especially leeks and carrots, into long, oval slices by holding the knife at a sharp angle. The name comes from the French word for “whistle,” inspired by the resemblance of the cut ends to a whistle’s mouthpiece. This cut increases the vegetables’ exposed surface area, allowing them to cook faster.
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