CULINARY GLOSSARY

Batonnet is cutting vegetables into even sticks about 6 mm thick and 5–6 cm long.

Carpaccio cut is slicing raw meat or fish into ultra-thin, almost translucent slices.

Emincer is slicing vegetables (most often onion) into thin, even slices.

Fricassee cut is jointing poultry or meat into portion pieces for braising in a light sauce.

Julienne is cutting vegetables into thin even matchsticks about 2–3 mm thick.

Mirepoix is an aromatic base of roughly equal parts diced onion, carrot, and celery.

Paysanne is cutting vegetables into thin flat pieces (squares or triangles) about 1 cm across.

Rondelle is cutting cylindrical vegetables into even round slices, or “coins”.

Sashimi cut is the skilled slicing of fresh raw fish into even pieces for the Japanese dish sashimi.

Tartare cut is finely hand-chopping raw meat or fish with a knife for the dish tartare.