CHOPPED

Tournee Cut: 

 

Description & What Type of Cut:

There are many main types of knife cuts used in kitchen work places. The Tournee cut is included in the category as one of the main types of knife cut used today. The name Tournee cut also comes from the name Tournee knife. Tournee is a word n French that is defined as “turned”. The term/word above “turned” is cutting and peeling root vegetables into oblong, seven-sided football-like shapes.

What Types of Vegetables Used to Perform Cut:

In order to precisely perform the Tournee cut with the Tournee knife. The correct foods, as well as ingredients should be used. A good example of a vegetable used to perform the Tournee cut are potatoes (may be red or brown ones) or carrots. With the examples of the veetables given above, the vegetables given above can be tourneed. 

How to Properly Execute Cut: (Safely)

Steps need to be taken in order to accurately and correctly achieve the Tournee cut with the Tournee knife. These steps allow you to perform the Tournee cut you are looking for. For example, if you are using a potatoe to perform the Tournee cut, you will begin by peeling off the excess skin. Then you will do several incisions into the potatoe, thus executing a football like shape.  

Why use the Cut:

By using Tournee cut on vegetables such as potatoes or carrots, the french technique helps the potatoes, carrots, and turnips to precisely cook evenly all together in a pot. With the football shaped vegetables, the vegetables consistently and equally cook how they are supposed to. With the Tournee cut, they will not be raw, or over cooked, the vegetable will be cooked just right.

How and By Whom is it Used:

Many people and many chef’s enjoy using this classic french technique for cooking special dishes, or just to give the food dish a special artistic touch to add to a plate, giving it life, adding art and creativity to it.