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Technical

Slicing into Rounds

rondelle

Slicing into rounds means cutting cylindrical vegetables, such as carrots or cucumbers, crosswise into thin, round slices. In French cuisine, this cut is called rondelle. It is commonly used for salads and decorative presentations.

Where It’s Used

“Wash the cucumber and trim the ends, then cut it into thin rounds.”

Glossary

Related terms

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S
Benzer

Slicing

Slicing is cutting an ingredient into thin, flat pieces with a knife. It is used for bread, meat, and vegetables to create uniform slices. The goals are neat presentation and even cooking.
C
Benzer

Chopping

Chopping is dividing an ingredient into smaller, more workable pieces with a knife. The size of the pieces can be coarse or fine depending on the recipe's needs. It's one of the basic steps in preparing vegetables, fruit, and meat.
D
Benzer

Dicing

Dicing is cutting vegetables or fruit into small, evenly sized cubes. Depending on the size of the cut, it is called brunoise or dice. The goal is to ensure even cooking and a neat presentation.
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