Allumette

Allumette, meaning “matchstick” in French, is a classic knife cut used to slice vegetables—most commonly potatoes—into fine, thin strips measuring approximately ⅛ inch x ⅛ inch x 2 inches. This elegant cut ensures quick, even cooking and is widely used in gourmet presentation and precision-based recipes.

🔪 Characteristics of the Allumette Cut:

1. Thin, uniform matchstick-style strips
2. Clean, refined look ideal for fine dining
3. Promotes even cooking and crisp texture
4. Perfect for decorative garnishes or layered dishes

🥕 Common Uses:

• Potatoes – For matchstick fries or delicate French fries
• Carrots & Zucchini – For salads, slaws, and sautéed vegetable medleys
• Celery Root & Turnips – For elegant side dishes or plating
• Apples & Pears – For crisp fruit salads or decorative toppings

⚙ Cutting Methods:

• Knife Technique – Slice vegetable into ⅛ inch planks, then into uniform sticks
• Mandoline Slicer – For consistent precision in high-volume settings
• Chill vegetables beforehand for firmer texture and cleaner cuts
• Use a non-slip cutting board for safety and accuracy

📌 Pro Tips for a Perfect Allumette Cut:

• Use a sharp chef’s knife or mandoline for clean, precise edges
• Square off the vegetable first to make straight, even slices
• Keep pieces the same size to ensure even cooking
• Soak matchstick-cut potatoes in cold water to remove starch and get extra crispness when frying
• Use Allumette cuts raw or lightly blanched for vibrant, crunchy textures in salads

💡 Why It Matters:

At FRESHIFY CUTS, attention to detail is everything. Our expertly crafted Allumette cuts bring elegance, consistency, and precision to your meals—making prep faster, cooking cleaner, and presentation more refined.

Baton

The baton cut (or batonnet) is a classical French knife cut used to prepare vegetables into thick, uniform sticks. It literally means “little stick” in French and is the starting point for smaller cuts like dice or julienne.

🔪 Baton Cut – Key Characteristics:

1. Shape: Thick rectangular sticks
2. Dimensions: ¼ inch x ¼ inch x 2–2.5 inches (about 6 mm x 6 mm x 5–6 cm)
3. Looks like: Thick French fries or veggie sticks

🥕 Common Uses:

• Vegetable platters (crudités)
• Thick-cut fries
• Stir-fries or roasted vegetables
• Prepping for further cuts like medium dice (cut baton into ¼-inch cubes)

⚙️ How to Make a Baton Cut:

1. Peel and square off the vegetable to create a box shape.
2. Slice into ¼ inch thick slabs.
3. Stack slabs and cut lengthwise into ¼ inch wide sticks.

📏 Comparison with Other Knife Cuts:

Batonette

The batonnet cut (often spelled batonnette or bâtonnet) is a classic French knife cut that means “little stick”. It's a medium-thickness rectangular stick cut, often used for vegetables like carrots, potatoes, zucchini, or celery.

Batonnet Cut – Key Characteristics:

1. Shape: Uniform rectangular sticks
2. Standard Dimensions: ¼ inch x ¼ inch x 2 to 2.5 inches (about 6 mm x 6 mm x 5–6 cm)
3. Visual: Resembles thick-cut French fries or veggie sticks

🥕 Common Uses:

• Vegetable crudité platters
• Roasted vegetables
• Prep for medium dice (cut batonnet into ¼-inch cubes)
• Foundations for stock (mirepoix)
• Professional culinary training/practice

🧑‍🍳 How to Cut a Batonnet:

1. Trim and square off the vegetable to make straight edges.
2. Cut into ¼ inch thick slices (planks).
3. Stack slices and cut into ¼ inch wide sticks (match the length).

📏 Comparison to Similar Cuts:

Chiffonade

The chiffonade cut is a French knife technique used to finely slice leafy greens and herbs into delicate, ribbon-like strips. The word chiffonade comes from the French term meaning “made of rags,” which reflects the soft, shredded appearance of the cut leaves.

🌿 Chiffonade Cut – Key Characteristics:

• Shape: Thin, fine ribbons
• Best For: Leafy greens like basil, spinach, kale, mint, lettuce
• Texture: Light, fluffy strands that evenly blend into dishes

🧑‍🍳 How to Chiffonade:

1. Stack several leaves neatly on top of each other.
2. Roll the stack tightly into a cigar-like shape.
3. Slice crosswise into thin strips (usually about 1–2 mm wide).
4. Gently fluff to separate into ribbons.

🥗 Common Uses:

• Garnishing soups or pastas
• Adding herbs to salads
• Stirring into sauces or vinaigrettes
• Topping pizzas or grain bowls

📌 Tips for a Perfect Chiffonade:

• Use a sharp knife to avoid bruising soft herbs.
• Don’t press down too hard—let the blade glide.
• Best done just before serving to maintain freshness and color.

Coring

Coring is a key food preparation technique used to remove the central, often tough or seed-filled part of fruits and vegetables. This process ensures better texture, cleaner presentation, and a more enjoyable eating experience. Whether you're making stuffed peppers, apple pie, or fresh salsa, proper coring sets the foundation for a perfect dish.

📐 Characteristics of Coring:

1. Removes inedible or unpleasant textures
2. Prepares produce for slicing, stuffing, or cooking
3. Enhances food safety, consistency, and visual appeal
4. Saves prep time in the kitchen

🍎 Common Uses:

• Apples & Pears – For baking, juicing, or fruit salads
• Tomatoes – For sauces, salads, or roasting
• Bell Peppers – For stuffing, stir-fries, or grilling
• Pineapples – For smoothies, skewers, or desserts
• Cabbage & Lettuce – For wraps, slaws, and salads

🔪 Coring Methods:

• Paring Knife – Flexible and effective for precision
• Apple Corer – Fast and clean for firm fruits
• Melon Baller or Spoon – Gentle removal for soft produce

💡Pro Tips for Effective Coring:

• Use chilled fruits for easier, cleaner cuts—especially with soft produce
• Twist, don’t force coring tools to avoid bruising or damaging the fruit
• Stabilize round fruits by slicing a thin base to prevent slipping
• Always wash produce first to avoid pushing dirt into the core
• Save the cores—they can be used in stocks, compost, or infused waters

Why It Matters:

At FRESHIFY CUTS we treat every ingredient with care. Our coring process is handled with precision to give you prepped, clean, and ready-to-cook produce—so you can focus on flavor, not prep.

Crush

🧄 Crush or Purée – Key Characteristics:

• Texture: Soft, mashed, or paste-like
• Shape: No defined shape – it's a mash or spread
• Common Ingredients: Garlic, ginger, tomatoes, cooked potatoes, beans, or herbs

🧑‍🍳 How to Do It:

🔸 Crushing (e.g., Garlic):

1. Place a peeled clove of garlic under the flat side of a chef’s knife.
2. Press down firmly with your palm to flatten it.
3. (Optional) Add a pinch of salt and use the knife edge to mash it into a paste.

🔸 Puréeing (e.g., Cooked Veggies):

1. Cook the vegetables until soft.
2. Use a blender, food processor, or masher to break them down into a smooth paste.
3. Pass through a sieve for an ultra-smooth purée if needed.

🍅 Common Uses:

• Garlic paste for sauces, marinades, or dressings
• Puréed vegetables for soups (like tomato or pumpkin)
• Herb purée for pesto or chimichurri
• Baby food or creamy side dishes

📌 Tip:

For raw ingredients like garlic or ginger, crushing releases intense flavor and oils. For cooked ingredients, puréeing enhances silkiness and mouthfeel.

Cube

The cube cut is a fundamental knife skill in both home and professional kitchens, where food is cut into even, symmetrical squares with equal height, width, and depth. This technique ensures uniform cooking, consistent texture, and an aesthetically pleasing presentation.

How It’s Done:

Cube cuts typically start with a foundational cut like a batonnet (for small dice) or a slab (for large dice). The food is first trimmed into flat, even surfaces, then sliced into long strips, and finally cross-cut into cubes. A sharp chef’s knife and a stable cutting board are essential for accuracy and safety.

Uses:

Cube cuts are used across various cuisines and recipes. Vegetables like carrots, potatoes, and onions are commonly cubed for consistent cooking. Fruits like melons and mangoes are cubed for fruit salads or garnishes. Proteins such as tofu, chicken, or beef are cubed for kebabs, curries, and stir-fries.

Benefits:

• Promotes even cooking and uniform texture.
• Enhances presentation and plate appeal.
• Makes portioning and mixing ingredients easier.

Dice cut

The dice cut is a fundamental knife skill in cooking, where ingredients are cut into uniform cubes. This cut is used for even cooking, consistent texture, and clean presentation in a wide range of recipes.

There are three main types of dice based on size: small, medium, and large dice.

🔪 Dice Cut – Key Characteristics:

Small Dice
¼ x ¼ x ¼ inches, typically cut from batonnet (¼" sticks).

Medium Dice
½ x ½ x ½ inches, typically cut from larger baton-style cuts.

Large Dice
¾ x ¾ x ¾ inches, typically cut from large blocky cuts.

🧑‍🍳 How to Dice:

1. Peel and square off the ingredient for even edges.
2. Cut into slabs, then into sticks of the desired width.
3. Turn the sticks 90° and slice crosswise to make uniform cubes.

🥕 Common Ingredients to Dice:

• Carrots
• Potatoes
• Onions
• Zucchini
• Tofu
• Cheese

🍲 Common Uses:

• Stir-fries
• Soups and stews
• Salsas and chutneys
• Roasted vegetables
• Toppings and fillings

📏 Quick Reference Chart:

Julienne

The julienne cut is a classic French knife technique used to slice vegetables into thin, uniform matchstick-like strips. It’s one of the foundational cuts in culinary training and is used to ensure even cooking and elegant presentation.

🔪 Julienne Cut – Key Characteristics:

• Shape: Long, thin sticks
• Standard Dimensions: 1/8 inch x 1/8 inch x 2–2.5 inches (about 3 mm x 3 mm x 5–6 cm)
• Visual: Resembles thick matchsticks

🥕 Common Ingredients:

• Carrots
• Zucchini
• Bell peppers
• Potatoes
• Cucumber

🧑‍🍳 How to Julienne:

1. Square off the vegetable for clean edges.
2. Cut into 1/8-inch thick slabs (lengthwise).
3. Stack the slabs and slice into 1/8-inch wide strips.

Optional: Use a mandoline slicer for speed and precision.

🍲 Common Uses:

• Stir-fries
• Salads or slaws
• Garnishes for soups or appetizers
• Base cut for brunoise (dice julienne into small cubes)

📏 Comparison with Similar Cuts:

Macedoine

The macédoine cut is a classic French knife cut where vegetables or fruits are diced into uniform, medium-sized cubes. It’s slightly larger than brunoise and typically used in cold salads, fruit salads, or as a garnish for composed dishes.

📐 Macédoine Cut – Key Characteristics:

• Shape: Small, uniform cubes
• Size: Typically ½ cm x ½ cm x ½ cm (or ¼ inch cubes)
• Texture Goal: Clean edges, even size for consistent cooking or presentation

🥕 Common Ingredients:

• Carrots
• Potatoes
• Peas (included whole)
• Green beans (cut into small bits)
• Apples, melons, or pineapples (for fruit macédoine)

🧑‍🍳 How to Make a Macédoine Cut:

1. Peel and trim the vegetable or fruit.
2. Cut into uniform slabs (usually ¼ inch thick).
3. Slice into batonnet sticks (¼ inch wide).
4. Dice the sticks into ¼ inch cubes.

This cut often follows the batonnet cut as a starting point.

🥗 Common Uses:

• Macédoine de légumes: A cold vegetable salad often bound with mayonnaise
• Fruit macédoine: A colorful diced fruit salad
• Garnishes for soups and terrines
• Fancy relishes or side dishes

📌 Tip:

• Uniformity is key — use a sharp knife and precise cuts.
• When used in salads, vegetables are often blanched first for a tender-crisp texture and vibrant color.

Parisienne

The Parisienne cut refers to small, round balls scooped out from fruits or vegetables using a tool called a Parisienne scoop or melon baller. This cut is used primarily for decorative purposes or to create uniform pieces for even cooking.

📐 Shape

Perfectly round spheres

🔪 Tool Used:

Parisienne scoop (melon baller), which typically comes in various sizes.

🥗 Commonly Used On:

• Melons (like cantaloupe or watermelon)
• Potatoes
• Turnips
• Carrots
• Apples or pears (for poaching or baking)

Paysanne

The paysanne cut is a rustic French knife cut used to slice vegetables into thin, flat pieces that follow the natural shape of the ingredient—typically rounds, half-moons, triangles, or squares depending on the vegetable.

The word paysanne means “peasant-style” in French, reflecting its simple, home-style aesthetic and practical use in traditional soups, stews, or sautés where even cooking is key.

🔪 Paysanne Cut – Key Characteristics:

• Shape: Thin, flat slices that match the vegetable’s shape
• Standard Thickness: 1 mm to 2 mm (very thin)
• Typical Forms:
  o Carrot: thin rounds or half-moons
  o Leek: thin rings
  o Zucchini: thin half-discs
  o Potato: thin triangles or squares

🧑‍🍳 How to Make a Paysanne Cut:

1. Peel and trim the vegetable.
2. Cut into shapes matching the ingredient’s natural structure (e.g., round or square).
3. Slice into very thin, flat pieces—typically about 1 mm thick.

🍲 Common Uses:

• Soups (like minestrone or vegetable broth)
• Rustic stews
• Vegetable sautés
• Dishes where quick, even cooking is important

📌 Tip:

The paysanne cut prioritizes shape and thinness over strict uniformity—making it ideal for home-style dishes and fast cooking.

Pitting

Pitting is the process of removing the hard, inedible pit or stone from fruits. This step is essential for improving the texture, safety, and usability of fruits in recipes—especially in baking, cooking, snacking, or preserving. Whether you’re prepping cherries for a pie or avocados for guacamole, pitting ensures a smooth and enjoyable culinary experience.

🔪 Characteristics of Pitting:

• Removes hard, non-edible seeds or stones
• Makes fruits safer and easier to eat or cook
• Enhances texture and appearance in final dishes
• Essential for smooth purees, jams, and sauces

🍲 Common Uses:

• Cherries – For pies, tarts, jams, and snacking
• Olives – For salads, tapenade, or garnishes
• Avocados – For guacamole, salads, and spreads
• Peaches, Plums & Nectarines – For baking, canning, or grilling
• Dates – For energy balls, desserts, or stuffed snacks

🧑‍🍳 Pitting Methods:

• Knife Technique – Slice around the fruit and twist to expose and remove the pit
• Handheld Pitters – Specialized tools for cherries, olives, and small stone fruits
• Spoon or Melon Baller – Gently scoops out pits from softer fruits like avocados

💡 Pro Tips for Effective Pitting:

• Use ripe but firm fruits for cleaner pit removal
• Twist gently, don’t pry, to avoid bruising the flesh
• Cut fruits lengthwise around the pit for easier access
• Hold over a bowl to catch juice and avoid mess
• Don’t discard pits blindly—some (like peach or avocado) can be used for planting or crafts

Why It Matters:

At FRESHIFY CUTS, we prioritize convenience, safety, and quality. Our expert pitting techniques ensure that every fruit is prepped, clean, and ready for your next meal—whether you're baking, blending, or just biting in.

Roll cut or Oblique Cut

The oblique cut is a technique used to cut elongated vegetables (like carrots, parsnips, or zucchini) into irregular, angled pieces that are roughly uniform in size. This cut increases surface area, making the food cook more evenly and look more dynamic on the plate.

📐 Oblique Cut – Key Characteristics:

• Shape: Irregular, angled wedges or ovals
• Size: Varies, but typically 1–2 inches long
• Angle: Usually cut at a 45° angle, then rolled for the next cut

🧑‍🍳 How to Make an Oblique Cut:

1. Hold the vegetable lengthwise and slice diagonally at about a 45° angle.
2. Roll the vegetable a quarter turn toward you.
3. Make the next angled cut, keeping the spacing equal.
4. Repeat: cut, roll, cut — creating a series of consistent, angular pieces.

🥕 Best Vegetables for Oblique Cutting:

• Carrots
• Zucchini
• Cucumbers
• Parsnips
• Daikon radish

🍲 Common Uses:

• Stir-fries
• Roasted vegetables
• Braised dishes
• Asian-style vegetable sides

📌 Tip:

• The rolling motion ensures each cut piece has two angled sides, which helps them cook evenly and absorb sauces better.
• Often used in Asian and French cuisine for both function and visual appeal.

Roundelle

The rondelle cut is a basic knife technique used to slice cylindrical vegetables or fruits into even, round discs. The term rondelle comes from French, meaning “little round.

🔪 Rondelle Cut – Key Characteristics:

• Shape: Round, coin-like discs
• Size: Can vary in thickness, but usually ⅛" to ½" thick
• Common Ingredients:
  o Carrots
  o Zucchini
  o Cucumbers
  o Bananas
  o Sausages

🧑‍🍳 How to Make a Rondelle Cut:

1. Wash and peel (if needed) the cylindrical ingredient.
2. Place it horizontally on your cutting board.
3. Slice straight across into uniform, round slices to the desired thickness.

🍲 Common Uses:

• Sautéed or roasted vegetables
• Stir-fries
• Soups and stews
• Sandwiches and wraps
• Salads or garnishes

📏 Optional Variations:

• Bias Rondelle (Oblique): Cut at a 45° angle to create oval or elongated discs—used for better visual appeal and quicker cooking.
• Thick Rondelle: For grilling or roasting
• Thin Rondelle: For quick stir-frying or garnishing

📌 Tip:

For consistent cooking, make sure all rondelle slices are the same thickness—a sharp knife or mandoline slicer helps achieve this easily.

Tournée

🔪 Tournée Cut (Football Cut)

The tournée cut (pronounced toor-nay) is a classic French knife cut used primarily for presentation. It produces vegetables with a football or barrel shape and is known for its elegant, refined appearance—often used in fine dining.

📐 Tournée Cut – Key Characteristics:

• Shape: Barrel, oval, or football-like
• Size: Typically 2 inches long, with 7 equal sides
• Texture: Smooth, curved surfaces with uniform shape
• Precision: Requires skill, usually done with a paring knife

🥕 Common Vegetables for Tournée:

• Carrots
• Potatoes
• Turnips
• Zucchini
• Parsnips

🧑‍🍳 How to Make a Tournée Cut:

1. Trim the vegetable into a rough cylinder.
2. Hold it in one hand, and with a bird’s beak or paring knife, carve one smooth curved side at a time.
3. Repeat around the vegetable until 7 symmetrical sides are formed.
4. Ends should be slightly rounded, not flat.

This cut is often taught in culinary school as a test of precision and knife control.

🍽️ Common Uses:

• High-end plate presentations
• Glazed vegetables
• Garnishes for roasts or entrées
• Cooking evenly in stews or braises

📌 Pro Tip:

• Practice on soft vegetables (like zucchini) before moving to firmer ones.
• The tourné knife (bird’s beak) makes it easier to create curved edges smoothly.

Wedges

The wedge cut is a basic and hearty knife cut where food is sliced into triangular segments that resemble wedges. It’s often used for fruits, vegetables, and even meats, especially when a chunkier, rustic look or larger bite size is preferred.

📐 Wedge Cut – Key Characteristics:

• Shape: Triangular or pie-shaped pieces
• Size: Varies depending on ingredient and purpose
• Texture Goal: Thick, sturdy pieces that hold shape during cooking

🧑‍🍳 How to Make a Wedge Cut:

1. Cut the item (like a potato, tomato, or apple) in half.
2. Continue slicing each half into equal angled segments, like slicing a pizza or pie.
3. Aim for symmetrical wedges for even cooking.

🥔 Common Ingredients for Wedge Cuts:

• Vegetables: Potatoes, sweet potatoes, carrots, onions
• Fruits: Apples, oranges, pears, lemons
• Others: Tomatoes, hard-boiled eggs, cheese blocks, meat roasts

🍽️ Common Uses:

• Baked or fried potato wedges
• Fruit wedges for snacking or plating
• Lemon/lime wedges for drinks and garnish
• Tomato or onion wedges for salads
• Egg wedges for garnishing platters

📌 Tip:

• When cutting round items, cut vertically through the center first for balance, then into even wedges.
• For presentation, keep the skin or outer layer intact when possible (especially for potatoes and citrus).