One of the first things that is taught in culinary school is knife cuts. Several different cuts are used in the culinary industry, and with proper guidance, anyone can quickly learn how to do different cuts. Some are more useful than others and some you’ll use often, while others rarely get used. The table below describes some of the more common knife cuts, it is not all-inclusive. As I write more tutorials, I will link to the posts in the table.
| Name | Dimensions | Use Examples |
|---|---|---|
| Pont-Neuf | 1/3 by 1/3 by 2 1/2-3 | Thick cut french fries |
| Julienne | 1/8 by 1/8 by 1-2 | Small “matchstick” french fries or caramelized onions |
| Chiffonade | Ribbon cuts 4-10mm wide | Garnish |
| Carre | 3/4 cube | Stews |
| Parmentier | 1/2 cube | Soups and stews |
| Macedoine | 1/4 cube | Soups |
What is a Chiffonade (Ribbon) Cut?
Chiffonade is a French term, and it’s the technique of cutting a leafy herb or vegetable into small ribbons or thin strips that are typically 4-10 millimeters wide.
What Ingredients is the Chiffonade Cut Used on?
The chiffonade cut is typically used on small leafy herbs such as basil, mint, and sage. When larger leafy vegetables such as spinach, kale, and lettuce are used as a garnish, you can also use the chiffonade cut.
What is the Chiffonade Cut Used For?
A chiffonade cut is typically used when cutting herbs and vegetables that will be used for a garnish on a variety of dishes such as bruschetta, pasta, pizza, etc.
I used this cut on my Best Ever Bruschetta with Fresh Garlic and Basil and Citrusy Sweet & Minty Fruit Salad recipes.
How to do a Chiffonade (Ribbon) knife cut.
- Gather the ingredient that you wish to cut and place it on your cutting board.
- Pluck the leaves from the stems and place them on top of one another on your cutting board. Discard the stems.
- Beginning at the tip of the leaf, roll the leaf up tightly to the opposite end and hold it securely.
- Beginning on the side furthest from your fingers and working towards your fingers, cut the leaves into thin slices.
