Which cut is used to create thin ribbons of leafy greens or herbs?

Which cut is used to create thin ribbons of leafy greens or herbs?

• A. Brunoise
• B. Julienne
• C. Chiffonade
• D. Dice

Answer: (C)

Chiffonade is the technique for turning leafy greens and herbs into thin, delicate ribbons. To do it, stack several leaves, roll them tightly from the stem end into a tight log, then slice across the roll to make thin strips. These ribbons hold aroma and color well and are great for garnishes, finishing soups, or adding to salads and pastas. This differs from julienne, which creates thin matchsticks, while brunoise and dice produce small cubes. Chiffonade is the ideal choice when the goal is light, graceful ribbons of leaf.

Chiffonade is the technique for turning leafy greens and herbs into thin, delicate ribbons. To do it, stack several leaves, roll them tightly from the stem end into a tight log, then slice across the roll to make thin strips. These ribbons hold aroma and color well and are great for garnishes, finishing soups, or adding to salads and pastas. This differs from julienne, which creates thin matchsticks, while brunoise and dice produce small cubes. Chiffonade is the ideal choice when the goal is light, graceful ribbons of leaf.