KNIFE-SKILLS-CULINARY5 MIN READ
Read the cut ladder before choosing the cut
Use cut size and ingredient type to distinguish julienne, brunoise, and chiffonade.
A prep list uses three classic cuts. Use the ladder to decide which shape each one really means. Classic Cut Ladder Julienne firm vegetables thin sticks Brunoise from julienne tiny cubes Chiffonade flat leaves thin ribbons Safety baseline all cuts stable board + claw hand Strip shape Cube shape Leaf ribbon A recipe needs basil sprinkled fresh over soup at pickup. Which cut from the ladder fits best?
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