Thursday, May 20, 2010

Cuts, Cuts and more Cuts

Cuts! No not my fingers or hands but cuts we use to charge you more.
Batonnet, macedoine, brunoise, julienne, parmentier, concasse, chiffonade, rondelle, tourne and so many more. Yes, I have to not only learn how to do them, but how to pronounce them. I find it funny that we use so much french language as well as so much hispanic help in resturants.


A third language in the culinary world.

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