ACF Cuts

ACF Cuts & Dimensions


These are the cuts that my Chef instructor gave us to practice in Food Prep Practical 1 in the Fall of 2011.

The American Culinary Federation

Fine Julienne - 1/16 x 1/16 x 2 inches long

Julienne - 1/8 x 1/8 x 2 inches long

Battonet - 1/4 x 1/4 x 2 inches long

Brunoise - 1/8 x 1/8 x 1/8 cubed

Small Dice - 1/4 x 1/4 x 1/4

Medium Dice - 1/2 x 1/2 x 1/2

Large Dice - 3/4 x 3/4 x 3/4

Tourne - Seven sided football shape cut (2 inches long)

Flute - Decorative cut for mushroom caps

Rondelle - Rounded slices with Varied Diameter

More information at: http://culinaryarts.about.com/od/knifeskills/ig/Basic-Knife-Cuts---Shapes/

Lord help me... had a final in my food prep class this morning. Had to make Eggs Benedict, Condesse, Chicken Consomme, Dice an onion, Small Dice, Juliene, Batonet, and Broinoise... Ended up with an A but my Hollandaise for the Eggs Benedict was underseasoned (truth is I forget to add any seasoning) but all he said was it needed a little bit more salt!
Same with Chicken Consumme though I did season it, it was very clear, no oil, or debris...
My Condesse was a little over cooked though he did not knock any points off as my cuts were good! Other cuts were satisfactory.... I need to sharpen my knives!

Next practical test in Bakeshop in two weeks!