Culinary Techniques and Cuts

Front

Fabricate

Back

Cut large portions into smaller cuts (fillets, chops)

Front

Fabricated Cuts

Back

Portions from fabricating larger cuts (steaks, fillets)

Front

Whetstone

Back

Sharpening stone for honing knife blades

Front

Steel

Back

Rod to realign knife edge between sharpenings

Front

Chiffonade

Back

Slice leafy vegetables/herbs into thin strips

Front

Rondelles

Back

Round slices from cylindrical vegetables/fruits

Front

Diagonals

Back

Slices cut at an angle for presentation

Front

Oblique Cuts

Back

Alternating angle slices for irregular shapes

Front

Lozenges

Back

Diamond-shaped cuts for decorative purposes

Front

Butterfly

Back

Slice meat/fish horizontally and open like a book