A method of cutting food products into a football or barrel-like shape that forms six or seven sides on the length of the item being cut. Most often used to enhance the presentation of various vegetables such as carrots or potatoes, the food item is typically cut into 2 to 3 inches in length, the sides are carved equalling with 6 or seven tapered cuts from end to end so that each end almost comes to a point, and then the points on the ends are sliced off. Rather than having small disk-like slices or longer strands of a vegetable, the Tourner cut results in a small shape with a pleasant appearance for the food being served. A paring knife or a Tourner knife, which is also referred to as a Bird's Beak knife are the types of knives perferred to make the Tourner or Tournée cut.
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