Knife Skills: Tournage

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Tourner: “to turn.”  Cut vegetables into traditional faceted oval shapes.

Steps

  • Cut vegetables into pieces of equal length (troncons).
  • Cut each piece into approximate finished shape.
  • Holding with fingertips of one hand, slice off one side in a slightly curved stroke.
  • Continue to work around entire piece, slightly turning until the whole piece has been molded into an even sided barrel shape.

Different Sizes

  • Bouquetiere: 3 cm (1 3/16 inches) long
  • Cocotte: 5 cm (2 inches) long
  • Vapeur: 6 cm (2 3/8 inches) long
  • Chateau: 7.5 cm (3 inches) long
  • Fondants: 8-9 cm (3 1/8 – 3 1/2 inches) long

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