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An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. When preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches. Some prefer to slice off the ends so they are flat, while others may wait until the food is finished being shaped and then the ends are cut off. Cut and shaped with seven evenly spaced sections surrounding the vegetable, a Tournée cut is curved and extends from end to end, resulting in a shape similar to a blunt-ended football.
Also referred to as a Tourne or Tourné cut, this method of shaping vegetables is most commonly used to prepare potatoes in order to enhance the appearance when they are placed on and served for as part of the main meal. Any knife that feels the most comfortable to the person shaping the food is acceptable, such as a paring knife. However, a knife that is often preferred for this cut is a Bird's Beak knife, also referred to as a Tourner knife, which has a curved blade allowing the food item to be carved somewhat faster than with a paring knife.
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Bird's Beak or Tourner Knife |
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Tournée Cut term - Related Content |
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| In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ... |
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| 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 ... |
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| An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half ... |
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| 1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters ... |
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| A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin. Often used for ... |
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Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts
Lamb, the meat from the carcass of a young sheep, is a lean red ... |
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Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal ... |
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Chuck | Rib | Short Loin | Sirloin | Round | Brisket Plate | Flank | Variety Meats | Degree of Tenderness
Beef is the name given to meat obtained from the carcasses of ... |
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Slice a cucumber, leaving skin on, into 1/4 to 1/2 inch slices.
Use a small cookie cutter to create garnishments for your salad or entrée. |
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Ground, Cut, and Chopped Turkey
Ground Turkey
Just like beef cuts that are ground into hamburger, turkey can be ground and used in the same way. Ground ... |
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| A loin of pork provides a mild flavor for an enjoyable grilled meal. |
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