Basic Vegetable Cuts

This lesson revolves around basic techniques that chefs apply in order to cut common vegetables.​​​​

By the end of the lesson, you will be able to:

• Name several cutting techniques and explain their meaning.
• Perform:
  • Slicing – “Emincer”
  • Dicing – “Ciseler”
  • Chopping & Mincing – “Hacher”
  • Rondelle and Decorative Rondelle Cuts
  • Oblique Cut
  • Lozenge Cut
  • Chiffonade Cut