Suprême cut is the technique of removing the peel and inner membranes of a citrus fruit entirely so that only slices of the fruit flesh remain. It is used for oranges and grapefruits in salad and dessert presentations. It shares its name with, but is a different technique from, the fish-cutting technique of the same name.
Where It's Used
“Completely peel the orange's skin and pith with a knife and remove the segments one by one.”